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Quality and Food Safety Management in Food
Service Industry

2. Viruses can also cause food-borne illness. Hepatitis A is
spread by a virus. Someone can have the virus and not know it.
When a food worker with the virus does not wash their hands
well after using the toilet, the virus can get on the food workers
hands and then into the food. This is one reason why the food
code requires that all food workers must wash their hands and
wear single-use, non-latex gloves.
3. Parasites are tiny worms or bugs that live in fish and meat. If
they are frozen at a specific temperature long enough or
cooked long enough, parasites will be destroyed.
4. Chemicals, such as rat bait or cleaners can cause some
foodborne illnesses. Keep all chemicals in labeled containers
and store chemicals away from food and food preparation
areas.

Unlike parasites, bacteria and viruses are not always killed by
freezing. They will survive and start growing again under the
right conditions. It is important to understand when a food is
contaminated with bacteria or viruses, the food will usually
smell fine, look safe and taste good but can still make someone
very sick.
Major Food Allergens
Each year, millions of people in the United States have allergic
reactions to food. Most food allergies cause minor symptoms.