Potential hazards arise from Staphylococcus aureus which is often present on the hands, in the nose or mouth and in spots and septic cuts. Cross-contamination is also probable if hands are not properly washed after touching raw meat, or other contaminated sources, before handling high risk foods. A very serious hazards is presented if food handlers fail to wash their hands after using the toilet. The faecal-oral route is one of the main ways that low-dose pathogens ( those organisms which only require a few to be present on food yo make you ill), such as E.coli O157, shigella sonnei or campylobacter result in illness. Persons with loose stools and carriers may be responsible for several serious outbreaks of food borne illness because of poor hygiene.
ADD PHOTO OF SOME ONE WASHING THERE HANDS IN THE BATH ROOM