b'Foodborne IllnessHow to avoid physical hazardsA physical hazard is any object that could injure someone if it were eaten. Physical hazards usually wind up in food by accident, especially when workers are not following recommended food handling guidelines. Heres how you can make sure you dont accidentally allow a hazard into a customers food.Anticipate problems before they occur! Before you prepare the food make sure that theres nothing around your work space that could accidentally drop into the food. Thumb tacks and staples are two physical hazards that commonly fall into diners meals when a bulletin board or sign is too close to the food preparation area.During the preparation process dont forget to wash fruits and vegetables. Fresh produce passes through many hands before it winds up on a serving plate: farm workers, harvesters, transportation workers, grocers, and food workers are all a part of the chain that a fruit or vegetable passes through before its eaten. At every stop along that journey, it could have been handledby someone practicing poor hygiene. Additional risks include contact with animals, or with unclean soil and water. Carefully washing produce before its used reduces the risk of physical hazards and other causes of foodborne illness.Go the extra mile! After the food is ready, give it a final inspection before you serve it. Make sure the dishwasher didnt leave any food particles on the plate. Take a look to check for hairs that may have escaped from a hat or hair net. Dont take that plate to your customers until you are certain its hazard free.16'