food handlers

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This designation describes the large, heterogeneous occupational group engaged in every phase of the food industry, from primary production through processing to distribution, preparation, cooking, and serving food. High standards of personal hygiene and freedom from contagious diseases are prerequisites for employment as food handlers, especially at the distal (consumer's) end of the system, i.e., preparation, cooking, and serving food in restaurants and cafeterias. This occupational group includes many part-time and temporary workers who are often poorly trained and may be disease carriers.

Subjects: Public Health and Epidemiology.

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