What should food workers do to prevent biological hazards from contaminating food

To prevent biological hazards from contaminating food, there are some steps that the food worker should follow:

Biological hazards or contamination happens when the food you eat contains some bacteria or harmful microorganisms. It is a common cause of food poisoning. Preparing, cooking and storing food correctly is important to minimize the risk of food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria.  

The cooking time and temperature depend on the type of food. It is to make sure the germs destroy but keep the nutrient. It is important to cook food to high enough temperatures so that any harmful germs that may be present in foods destroyed. In general, food should be cooked to a temperature of at least 75 °C or hotter.  

Cross-contamination link

Food poisoning link

Food handling link

Workers must strictly adhere to food conservation guidelines to prevent biohazards from contaminating food.

Explanation:

Contamination of people through contaminated food is a constant concern in every country in the world. Many microorganisms in some foods cause food poisoning, but unfortunately these foods have no change in smell, taste or appearance. For this reason, it is important that food workers follow all food conservation guidelines to the letter. Some of these guidelines are:

► Wash hands thoroughly before handling any kind of food;

► Wash hands and utensils thoroughly when handling different foods to avoid cross contamination;

► Wash fruits and vegetables thoroughly under running water and soak them in water with sodium hypochlorite;

► Do not freeze foods that have already been thawed.

► Keep the refrigerator temperature below four degrees, while the freezer should be between minus twelve and fifteen degrees;

this one is confusing

explanation:

idk

i think it would be b the increase in body temp