Sneezing and Food Safety: A Small Act with Big Consequences

 

Illustration of getting flu | source: Kristine Wook/Unsplash

Sneezing and Food Safety: A Small Act with Big Consequences

In a busy kitchen, the sounds of running water, sizzling pans, and the rhythmic chopping of ingredients are part of the daily atmosphere. But imagine this simple scenario: a cook, while chopping vegetables, suddenly sneezes. Reflexively, they turn away, wipe their nose with their hand, and then continue working—without washing their hands.

It may sound unpleasant, but because such habits often go unnoticed, this kind of behavior can easily slip into the workspace. Even if the cook or food handler is wearing gloves, what happens if those gloves are used to wipe their nose and not replaced?

The outcome is essentially the same. This might seem like a trivial concern, and many may think, "Well, the food will be cooked, so it should be safe." But this mindset, if left unchecked, can have serious implications for food safety.

Sneezing is indeed a natural reflex that helps expel foreign particles from the respiratory tract. However, in the context of kitchens and food production, sneezing without appropriate precautions can become a major source of microbial contamination.

This article explores how sneezing affects food safety, the science behind it, and what preventive strategies can be implemented in both home kitchens and food industries.

What Happens When We Sneeze?

When we sneeze, we release thousands—even millions—of droplets from the upper respiratory tract. According to a study by Asadi et al. (2019), a single sneeze can emit over 40,000 droplets, containing mucus, saliva, and various microorganisms, including bacteria and viruses.

These droplets can travel as far as one to two meters, depending on the force of the sneeze and room conditions. In a kitchen setting, such droplets may land on food surfaces, utensils, cooking tools, or even the hands of the person who sneezed. Although the food may be subjected to heat during cooking, droplets landing on plates, spoons, or the hands of a server still pose a significant risk.

Common microorganisms found in sneeze droplets include:

• Staphylococcus aureus: Bacteria commonly found on human skin and in the nose. It can cause food poisoning when it contaminates ready-to-eat foods.

• Streptococcus pneumoniae: A bacteria associated with respiratory tract infections.

• Rhinoviruses and coronaviruses: Viruses responsible for the common cold and other respiratory illnesses.

When these microorganisms contaminate food—especially those not cooked before consumption such as salads, fresh fruits, or ready-to-eat meals—the risk of infection increases dramatically. What seems like a simple flu could lead to a serious incident of cross-contamination, and in severe cases, even result in restaurant closures if customers become ill.

Cross-contamination refers to the transfer of harmful microorganisms from one surface to another—in this case, from the nose or mouth to food. According to the World Health Organization (2020), cross-contamination is one of the leading causes of foodborne illness.

In industrial settings, sneezing in food production areas without proper protection (such as masks or face shields) is considered a violation of food safety standards, as outlined in the Codex Alimentarius (CXC 1-1969 Rev.2022) and Indonesia's BPOM Regulation No. 21 of 2021 on Good Processed Food Production Practices (CPPOB).

Preventive Strategies

To minimize the food safety risks associated with sneezing, here are some recommended steps for both catering services and food industries:

• Personnel experiencing flu-like symptoms should be permitted to rest. If this is not possible, strict monitoring must be enforced.
• Use masks or face shields during food preparation. Masks help prevent respiratory droplets from dispersing into the surrounding air.
• Maintain hand hygiene. After sneezing or touching the face, wash hands with soap for at least 20 seconds before returning to food preparation.
• Monitor staff health. Those exhibiting flu or fever symptoms should not be handling food.
• Use disposable tissues when sneezing. Dispose of tissues immediately in a closed bin and wash hands afterward.
• Provide personal hygiene training. Regular hygiene education should be part of both domestic and industrial kitchen routines.
• Implement clean zone and work zone separation. Segregate ready-to-eat food areas from other processing zones to reduce airborne contamination risk.

Conclusion

Sneezing is a natural and unavoidable bodily function. However, in kitchens and food preparation areas, it must be managed responsibly. Cooking is not just about feeding; it also involves safeguarding the health and safety of those consuming the food.

Creating a hygiene-conscious culture doesn't happen overnight. It requires awareness, continuous education, and consistent practice. By addressing even the smallest risks—like sneezing—we contribute to creating safer and healthier kitchens for everyone.

References

• Asadi, S., et al. (2019). Aerosol emission and superemission during human speech increase with voice loudness. Scientific Reports, 9, 2348.
• World Health Organization. (2020). Five Keys to Safer Food Manual. WHO Press.
• Codex Alimentarius Commission. (2022). General Principles of Food Hygiene CXC 1-1969 Rev.2022.
• Badan Pengawas Obat dan Makanan Republik Indonesia. (2021). Peraturan BPOM No. 21 Tahun 2021 tentang Cara Produksi Pangan Olahan yang Baik.
• Centers for Disease Control and Prevention. (2022). Foodborne Germs and Illnesses. CDC.