Most Effective Control of Hazards in Food Service....

A discussion of the control that could potentially provide the greatest effect on elimination of biological hazards.....

The control that could potentially provide the greatest effect on elimination of biological hazards in the food you serve is:

• good personal hygiene

Since most common hazard in food preparation is bacteria, we need to look at its sources for control of practices that could lead to introduction into potentially hazardous foods.

Most of the bacteria that cause foodborne illness can be transmitted from the body of a food service worker. It can be located in the worker's mucous membranes, blood, feces, on the skin and in any cuts or lesions that might be present.

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