Training in Food Safety is Essential for Foodservice Employees - Research Paper Example Probable undesirable compounds found in foods span a broad range, from environmental contaminants such as dioxins and natural contaminants such as mycotoxins to agrichemicals such as pesticides. A vast majority of incidences of foodborne illnesses are preventable if all food safety principles are adhered to from food production to consumption. Given that it is presently relatively impossible for food producers to guarantee a pathogen free supply of food, foodservice employees serve as critical links in the chain to deter foodborne illnesses. This paper will examine what foodservice employees need to be aware as effective strategies of minimizing the existence and consequences of pathogens or their inherent toxins in food. Food safety is a crucial issue that engulfs the foodservice industry. An in-depth understanding of the procedures encompassed in food safety, as well as the potential causes of foodborne illnesses is quite pertinent for all persons who handle food.
