Proper hand hygiene is a critical control point (CCP) in a food processing plant because human hands are a primary vector for transmitting pathogens to food products. A vector is any agent that carries and transmits infectious pathogens into another living organism. Hands can easily become contaminated with bacteria, viruses, and parasites from various sources, including raw materials, unsanitized surfaces, restroom facilities, and personal contact. Inadequate handwashing....
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