b'What is Foodborne Illness?How to Avoid Physical Hazards A physical hazard is any object that could injure someone if it were eaten. Physical hazards usually wind up in food by accident, especially when workers are not following recommended food handling guidelines. Heres how you can make sure you dont accidentally allow a hazard into a customers food.Before you prepare the food make sure that theres nothing around your work space that could accidentally drop into the food. Thumb tacks and staples are two physical hazards that commonly fall into diners meals when a bulletin board or sign is too close to the food preparation area.During the preparation process dont forget to wash fruits and vegetables. Fresh produce passes through many hands before it winds up on a serving plate: farm workers, harvesters, transportation workers, grocers, and food workers are all a part of the chain that a fruit or vegetable passes through before its eaten. At every stop along that journey, it could have been handled by someone practicing poor hygiene. Additional risks include contact with animals, or with unclean soil and water. Carefully washing produce before its used reduces the risk of physical hazards and other causes of foodborne illness.After the food is ready, give it a final inspection before you serve it. Make sure the dishwasher didnt leave any food particles on the plate. Take a look to check for hairs that may have escaped from a hat or hair net. Dont take that plate to your customers until you are certain its hazard-free.HOW TO AVOID CHEMICAL CONTAMINATIONIts important to keep your workspace clean and germ-free; however, many chemicals and cleaning products can make people sick if they are allowed to come into contact with food. Food safety workers must be careful to keep soaps, sanitizers, cleaners, and pesticides stored in A separate place from food and food preparation areas. If you have to keep cleaners and chemicals near the food, make sure they are stored on a shelf or cupboard that is below any food storage or food preparation area. Keeping it on a lower shelf ensures that the chemical cant drip down onto the food. If a chemical isnt necessary to that workplace for example, a commercial-grade pesticide or fertilizer it shouldnt be in the facility. Any chemicals that are in the facility must be clearly labeled and have instructions that are easy to understand.Tips on Food Storage Containers: You cant use just any container for food storage; only containers that are able to keep out chemicals are approved. Non-approved containers include garbage bags and galvanized containers. Also, any container that previously con-tained chemicals must not be used for food because chemicals can get into the food.eFoodHhandlers.com 99'