If you are a food handler or looking to become certified as a food handler then bloodborne pathogen awareness should be a part of your food handler training. However, unlike many healthcare professionals, food handlers are not generally required to take bloodborne pathogen training. Since food handlers are responsible for preparing, serving and, at times, even packaging food, it’s not a stretch to suggest that blood pathogen awareness plays a critical role in workplace safety, especially in the food service industry. Let’s take a moment and explore why bloodborne pathogen training should be a part of your food handler training.
What are Bloodborne Pathogens
To begin understanding the importance of bloodborne pathogen awareness for food handlers, we must first understand what a bloodborne pathogen is. These pathogens are infectious microorganisms that are, of course, found in blood and can cause a variety of diseases in humans. Examples of dangerous bloodborne pathogens would be Hepatitis B, C and HIV. If you’re even slightly familiar with these illnesses, then you’re aware that these pathogens are primarily transmitted through direct contact with infected blood or other bodily fluids. While contracting a bloodborne pathogen as a food handler may seem unlikely, sometimes something as simple as a cut or an abrasion can present a real risk to your health and to the health of those around you.
Why Bloodborne Pathogen Awareness is Important to Food Handlers
A food handling environment typically involves a variety of elements that might put those handlers at risk. Knives, meat slicers and other sharp tools of the trade can easily cause accidental cuts and punctures. Even a minor paper cut can be a real cause for concern in a highly interactive environment such as a commercial kitchen.
If a food handler is already infected with a bloodborne pathogen, then that means there is risk that food, utensils and surfaces could then be compromised or contaminated. Of course, this also applies when it comes to possibly infected co-workers following accidents, first aid situations or cleaning up after an accident.
The Public Health Risk Associated with Bloodborne Pathogens
While uncommon, the transmission of bloodborne pathogens in a food handling environment can have severe consequences. It’s bad enough to consider a potential outbreak of hepatitis among patrons at a particular venue. However, one then might consider how that outbreak would affect the reputation of that venue. To be labeled “ground zero” when it comes to the release of a bloodborne disease would be the end of the line for a food service business.
Local public health authorities would immediately shutter the doors while doubling down on possible fines and penalties. The potential for serious legal action is also a risk to the business. All of this, of course, would be secondary to the actual health and wellbeing of any employees or patrons who become infected. While the risk is small, the consequences could be life-altering for many.
Legal and Regulatory Responsibilities
Did you know that there is an actual standard that employers must follow in order to protect workers from bloodborne pathogens? It was created by OSHA and is called, simply enough, the Bloodborne Pathogens Standard (29 CFR 1910.1030).
You might note that this particular standard is closely related to the healthcare industry but it also specifies any occupation where workers may be exposed to blood or potentially infectious materials. A growing number of states and local health departments have also created guidelines for food handlers who are now required to learn proper protocols for cleaning and responding to blood spills and injuries in the workplace. This means that more and more regulatory agencies are realizing the potential dangers of bloodborne pathogens when it comes to food handling.
The Importance of Pathogen Training
When it comes to protecting staff and patrons, bloodborne pathogen awareness is becoming an essential part of food handler training. This means that food handlers must understand what bloodborne pathogens are, how they are transmitted and what steps should be taken in order to protect themselves and others. This training should involve many of the usual protocols we would expect such as proper handwashing techniques, the use of gloves and personal protective equipment and how to clean and disinfect tools, utensils and surfaces.
However, the trend now is to take food handler training a bit further. Food handlers should also know proper procedures for reporting and managing injuries in the workplace. Another good plan of action is to have “refresher” courses or repeat training so that food handlers remain diligent, aware and prepared.
A Culture of Safety in the Kitchen
A successful business in the hospitality industry knows how to create and foster a safe workplace environment. This starts with proper training but should also include open communication about injuries or potential exposures. It is management’s responsibility to lead by example, ensuring that everyone who handles, prepares or serves food is trained, equipped and empowered to act when it comes to protecting themselves and others.
If you need your food handling certificate or if you are in a management position and need to certify your staff, you’re exactly where you need to be. Here at American Course Academy, we can help you achieve your food handler certification quickly and affordably. In most cases, you can be certified on the same day you begin our state-approved training. View our list of currently supported states and get enrolled in minutes.
