How Can a Food Handler Identify Pathogens?

Every year, an estimated 48 million Americans, about 1 in 6, get sick from a foodborne illness, ranging from mild stomach upset to severe infection. Of these, updated CDC estimates link about 9.9 million illnesses, 53,300 hospitalizations, and 931 deaths to major known foodborne pathogens. 
Foodborne illness can happen at home, in grocery stores, processing plants, and restaurants. In restaurants, many documented outbreaks are tied to food workers handling food while sick or neglecting proper hygiene, which highlights how vital food handlers are to preventing contamination. 
In this blog, we’ll break down how food handlers can identify risks, prevent contamination, and follow food safety procedures that dramatically reduce the spread of foodborne pathogens. 

Definition of Foodborne Pathogens 

A foodborne pathogen is any disease-causing organism that can cause a disease or period of illness through contaminated food or drink, known as a foodborne illness. Many pathogens are microscopic, including: 

• Viruses 

• Bacteria 

• Fungi 

• Parasites 

Some, such as tapeworms, begin as tiny eggs but grow into larger organisms once inside the body. 

Most foodborne illnesses are caused by pathogens, but not always. They can also be caused by non-living contaminants like chemicals, heavy metals, or even physical items like glass. 

Symptoms of Foodborne Illness 

Foodborne illnesses don’t always look the same, but they commonly cause: 

• Vomiting 

• Diarrhea 

• Stomach cramps 

• Fever 

Some pathogens lead to more serious complications. Clostridium botulinum produces a dangerous neurotoxin that can cause paralysis, and Hepatitis A affects the liver and may cause jaundice. Because symptoms can vary widely, prevention, not visual inspection, is the only reliable way to keep food safe. 

Common Foodborne Pathogens 

It’s important for food handlers to be familiar with the most common foodborne pathogens and where they’re often found. Top offenders include: 

• Salmonella: Largely found in undercooked meat, eggs, and poultry, you can also find these bacteria in unpasteurized dairy products. 

• E. coli: While E. coli bacteria are common and typically harmless, the O157:H7 strain can cause severe sickness. This strain can be found in packaged greens and undercooked ground meat. 

• Norovirus: Any food can become contaminated by a norovirus after being prepared by an infected person. In many cases, a food handler experiencing gastrointestinal symptoms is the culprit. 

There are many other types of foodborne infections out there. Together, the major known pathogens tracked by the CDC account for millions of illnesses every year, though many cases go unreported or are caused by unidentified agents. 

Luckily, most food handlers don’t need to be experts in pathogen identification. Instead, you just need food safety training that will help you understand the risks associated with foodborne illness and how to reduce the likelihood that you’ll serve up a side of pathogenic organism with supper. 

How Do Food Handlers Identify Food That's Safe To Serve? 

Unfortunately, there is no quick way to determine if a food is contaminated with illness-causing bacteria; it won’t necessarily look, taste, or smell any differently than non-contaminated food. 

The best way to ensure food is pathogen-free is to follow strict food safety practices. If you’re not following the guidelines below, there is a chance that the food you’re serving could be tainted. 

How To Prevent the Spread of Foodborne Pathogens 

Food safety is more complicated than anything that can fit in a blog article, which is why food handler certification (proof of food handler training) is required in so many places. That said, we’ll review the basic food safety practices below. 

Know When to Call in Sick 

Food workers should stay home or report symptoms when experiencing: 

• Vomiting 

• Diarrhea 

• Fever with sore throat 

• Jaundice 

• Infected cuts or wounds 

Some infections are best dealt with by calling in sick, while others need to be reported to authorities. Check out our guide on the symptoms that should trigger a conversation with your manager. 

Reject Risky Food Deliveries 

Food can become unsafe long before it reaches the kitchen. Always inspect deliveries for: 

• Incorrect temperatures 

• Leaking or damaged packaging 

• Signs of pests 

• Odd smells, textures, or discoloration 

• Swollen or bulging containers 

Foods that support rapid bacterial growth, known as TCS foods (Time/Temperature Control for Safety), must remain out of the Temperature Danger Zone (41°F–135°F) to prevent pathogen growth. If anything looks unsafe, reject the delivery. 

Store Food for Safety 

Proper storage prevents bacterial growth and cross-contamination. 

Safe storage guidelines include: 

• Refrigerators must be 40°F or below 

• Freezers must be 0°F or below 

• Use FIFO (First In, First Out) 

• Store raw meat below ready-to-eat foods 

• Wrap raw proteins securely 

• Discard food kept above safe temperatures for four hours or more 

Temperature Storage Guide 

Practice Excellent Hygiene 

In order to minimize the likelihood of food contamination, all food handlers should: 

• Wash hands frequently and thoroughly 

• Keep hair restrained 

• Avoid wearing jewelry 

• Maintain clean uniforms and aprons 

• Use gloves properly 

• Keep fingernails trimmed 

All food-contact surfaces, cutting boards, utensils, counters, tools, and dishware, must be cleaned and sanitized regularly. 

Thaw and Prep Food Safely 

Freezing food is an excellent way to extend its shelf life, but when it’s time to thaw those items, it must be done with care. Improper thawing allows bacteria to grow quickly, especially when food spends too much time in the temperature danger zone. To reduce this risk, always use a safe thawing method. 

Safe ways to thaw food include: 

• In the refrigerator

• Under cold running water 

• In the microwave (if cooked immediately) 

During food prep: 

• Keep raw foods separate from cooked and ready-to-eat foods 

• Use separate cutting boards and knives 

• Wash hands when switching tasks 

• Marinate foods in the refrigerator 

Never thaw food on the counter, since room temperature allows bacteria to multiply rapidly. 

Cook and Hold Food at Safe Temperatures    

When cooking, the most important food safety precaution is to cook to a safe temperature in order to kill any foodborne pathogens that may be present. Cooking food to the correct internal temperature is one of the most effective ways to kill pathogens. 

Minimum Internal Cooking Temperatures 

According to the FDA, improper time-temperature control remains one of the leading causes of foodborne illness outbreaks. 

Learn Safe Food Handler's Practices Today 

Identifying foodborne pathogens is less important than understanding the importance of proper food safety practices. Thorough food safety training with an annual refresher is critical to keeping this information at the front of a food handler’s mind. 

As a compliance training provider with over 20 years of experience, our online food safety courses are not only effective, but they’re also online and self-paced for everyone’s convenience. We offer state-approved Food Handler Certification designed to teach kitchen staff, waitstaff, and other food handlers to take the proper precautions, as well as a full suite of compliance training solutions for food and beverage businesses. 

Get started today!