Evaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks JACK GUZEWICH, RS, MPH

The Food and Drug Administration (FDA) publishes the Food Code which provides guidance on food safety, sanitation and fair dealing that can be uniformly adopted by jurisdictions for regulating the retail segment of the food industry. The model Food Code is the cumulative result of the efforts and recommendations of many contributing individuals, agencies, and organizations. Section 3-301.11 of the 1999 Food Code, entitled "Preventing Contamination from Hands" was added to the code in response to outbreaks of foodborne illness caused by food that had been contaminated with pathogens transmitted by food preparation workers. FDA believes that the considerable number of illnesses transmitted by food worker contamination of food demands rigorous intervention measures.