Food-handlers can pass on infections to consumers of food easily because several harmful infections are transferred by the faecal-oral route or by direct contact.
The following infections can be easily from food-handlers and chefs:
- Hepatitis A
- Syphilis
- Salmonella
- E-Coli
- Parasites
- Trichomoniasis
- Toxoplasmosis
- Giardia lamblia infection
- Cryptosporidium infection
- Worm infestation
- Coronavirus / COVID-19
- Other harmful bacteria
Although all food handlers and chefs are trained in hygiene, unfortunately sometimes this can go amiss. The surest way to ensure no infectious diseases are passed on to your customers and end-users is through preliminary and then routine / annual testing.
Testing can be done by a blood test, swab and stool tests. You will receive a certified laboratory report stamped by the clinic for your employee record.
Additional drugs of abuse tests can also be conducted.
If you have a large workforce and/or are not in London, testing can take place on-site through an arrangement with our clinics.
To discuss your options, please contact Anisa Goshi at [email protected].
