Hygiene practices and the importance of handling food safely have been highlighted in a new publication aimed at tackling food-borne disease.
The National Disease Surveillance Centre (NDSC) today published guidelines aimed at strengthening procedures to combat such illness and to provide expert advice on best practice in relation to food safety.
Dr Margaret O'Sullivan, chairwoman of the NDSC Food Handler sub-committee, said the guidelines presented another layer of protection between the public and the potential threat of outbreaks of food-borne disease.
"It can be difficult to assess the risk posed by food handlers infected with potentially food-borne infectious diseases as they are often the victims of, rather than the source of, an outbreak," she said.
"Nevertheless, food handlers infected with certain pathogens - who in some instances may not even be symptomatic - can and do pose a risk to food safety. Ongoing and rigorous emphasis must be placed on the importance of hand washing and reporting of illness by food handlers."
Dr O'Sullivan said all food business operators are responsible for managing food safety risks in order to protect consumers.
The 96-page report, Preventing Foodborne Disease: A focus on the infected food handler, will provide advice and information for food business operators and professionals, she added.
"Issues such as food handler health screening, assessment of fitness to work and the application of work exclusion criteria are comprehensively covered.
"There are many places along the food chain where infectious hazards can occur. The points at which food is handled and prepared are critically important. This guidance aims to reduce further the risk of introducing disease by food handlers during food handling and preparation," she said.
The full report is available at www.ndsc.ie