A hazard is anything at work that could make you or other people get sick or hurt. Germs like bacteria are either present or can easily grow in many foods. These contaminated foods can cause food poisoning. Foods that are high risk for food poisoning should not be kept at temperatures between 5 degrees – 60 degrees Celsius. This is sometimes called the Food Temperature Danger Zone. Infection control is also important if your job involves handling, washing or caring for your client’s clothing or other linen. There may be times when your client or other people in the household have an infectious illness. You may or may not know about the illness so you should always follow infection control procedures when handling, washing or drying clothing or other linen.