Good personal hygiene practices are required of all employees to prevent which type of hazards?

Good personal hygiene practices are critical in a food safety context because they help prevent the introduction of contaminants that can lead to various types of hazards. In particular, these practices are essential in controlling biological hazards, such as bacteria and viruses, which can be transmitted through improper handwashing or when employees do not maintain cleanliness.

Moreover, personal hygiene can also reduce the risk of chemical hazards, such as when employees handle food after using chemicals (like cleaning agents) without proper handwashing, or when they wear contaminated clothing. Lastly, physical hazards, such as foreign objects, can be mitigated when employees maintain cleanliness and avoid habits like eating or chewing gum in food preparation areas, which can lead to accidental contamination.

Thus, good personal hygiene is a foundational practice that addresses and mitigates all three types of hazards—biological, chemical, and physical—making it essential for all employees in the food industry to adhere to these standards.