ABSTRACT
Each day, a small number of people coming to work are potential spreaders of pathogenic microorganisms, even though they seemingly have no symptoms of illness. The main threat of transfer of these pathogens is in salad and cold-food preparation. This problem exists because these menu items are composed of many ingredients that are not cooked or heated sufficiently to inactivate pathogenic microorganisms and are not held at temperatures that prevent the multiplication of pathogens (12,23).
