Bacteria and viruses that can cause health effects.

Foodborne pathogens require a slightly acidic pH level.

They stay loyal to a company where they are treated well, which in turn reduces employee turnover.

Any hazardous substance that can cause harm to your employees.

Food should be removed from "the danger zone" within two-four hours, either by cooling or heating.

It’s also best to educate everyone on the importance of keeping every corner of the office clean and treating these shared facilities with a high level of respect.

Physical factors that harm the musculoskeletal system, such as repetitive movement, manual handling and poor body positioning.

There are sufficient nutrients available that promote the growth of microorganisms.

By implementing proper work hygiene, you will be able to stop harmful viruses and bacteria from spreading all over the office.

Keep it at 60ºC or above until served.

All food-borne pathogens are aerobic.

The most common workplace hazards, including vibration, noise and slips, trips and falls.

The last thing you want is for them to be turned off by a messy, unorganized and dirty workplace.

Water is essential for the growth of food-borne pathogens.