Food Safety and Disease Carriers

Standing water in a food facility can threaten food safety. To prevent puddling,

floors must be designed to: be self-draining When dismantled for cleaning, all food production

equipment must: A. be dismantlable B. have validated cleaning

procedures a Convalescent Carrier spreads disease after feeling better (like post-typhoid),

but a Contact Carrier gets germs from a patient and passes them on (healthy or developing illness),

and a Chronic Carrier harbors the germ for a long time, months or years (like Hepatitis

B or typhoid), often without symptoms.