ABSTRACT
Gibson et al. (2002) pointed out that that hygienic and safe food preparation together with the education of those who are involved in the food preparation, food processing and service of meals are important in reducing the risk of food borne illnesses. Campos et al. (2009) confirmed that infections caused by microorganisms can be reduced by maintaining a proper hand hygiene practices. Several studies have verified that the presence of microbes on food-handlers’ hands and the likelihood for infected and unhygienic hands to become a contamination source was due to poor personal hygiene and improper hand washing practice (Aycicek et al., 2004; Lues & Tonder, 2007).
