Why is it important for food handlers to be aware of potential hazards?

Food handlers being aware of potential hazards is crucial primarily because it helps minimize the risk of foodborne illnesses. Many pathogens can contaminate food during various stages of food preparation, storage, and service. By understanding the types of hazards—biological (like bacteria and viruses), chemical (such as cleaning agents), and physical (such as foreign objects)—food handlers can implement proper safety practices, such as safe cooking temperatures, proper storage methods, and hygienic food handling techniques. This awareness is essential in protecting public health by preventing foodborne illnesses, which can have severe consequences for consumers. Recognizing and mitigating these hazards not only complies with food safety regulations but also builds trust with customers and enhances the overall safety of the food supply.