Avoiding cross-contamination and the spread of bacteria in food service establishments is a perennial struggle. Washing dishes, pots, and pans at high temperatures, and thoroughly cleaning and sanitizing all surfaces, are common and effective means of combating germs and assorted microorganisms.
One of the most important defenses against food poisoning, however, is proper handwashing. Hands can spread germs in both the kitchen and the dining area; some of these germs, like salmonella, can make employees (and, even worse, customers) sick. Washing hands frequently with soap and warm water is an easy way to limit the spread of germs.
