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Hand Hygiene, Infection Prevention and Food Safety Blog

Preventing Norovirus Outbreaks in Restaurants with Clean Hands

Customers never order a salad with a side of norovirus, but it’s a common pairing when food service employees don’t practice proper hand hygiene. In fact, according to the Centers for Disease Control and Prevention (CDC), 70 percent of reported norovirus outbreaks are caused by infected food workers contaminating food[1]. These outbreaks can be prevented by ensuring food service workers are educated on proper hand hygiene practices, avoid touching ready-to-eat foods before serving and stay home from work when they are sick.

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Topics: Cross-contamination Prevention - Food Industry, Norovirus, Food Safety

Keeping Food Safe


Every year 5.5 million people are affected by foodborne illnesses in the UK[1]. A frightening statistic, which is made even more alarming when you think about how easily the pathogens responsible for foodborne illnesses are spread. Whether it’s from direct contact with other food, hands, equipment, surfaces or utensils, cross-contamination during food preparation is a significant factor associated with food-related illness.

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Topics: Hand hygiene, Handwashing, Improve Hand Hygiene, UK, Food Safety Practices, Fragrance Free Skin Care, Cross-contamination Prevention - Food Industry, Foodborne Illness, Food workers, Food processing, Food Employees, Food Preparation, Food Safety, Cross Contamination, skin care, hand sanitiser

Hand Hygiene Compliance is the Key to Success for Food Manufacturers

Hands are used on a regular basis in the food manufacturing industry, yet not all employees are adhering to proper hand hygiene guidelines, inadvertently contaminating food produce through the spread of bacteria and placing consumers at risk. 

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Topics: Hand hygiene, Cross-contamination Prevention - Food Industry, Food processing, Food Safety

Is Buffet Food Bad For You?

"It was the potato salad at the church picnic that poisoned half the people”. Every public health student has heard this example in school I’m sure. It’s the classic case of a single, ready to eat food item served to a group of people who may have eaten it, along with other food. The example goes on to explain how we calculate attack rates and discover the contaminated item that sickened the people. Sounds like the game Clue. Investigating foodborne illnesses is very much a detective game. The investigation as to who, what, when, and where all need answers to determine the source of contamination. There may be isolated cases of illness, or there may be a larger group of people that have a common link i.e. the holiday party at work. Either way, food can make us sick.

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Topics: Cross-contamination Prevention - Food Industry, Foodborne Illness, Food Preparation, Food Safety

Off Site? You Still Need To Wash Your Hands.

If you run a successful foodservice operation that doesn’t automatically qualify you to do off-site work.  Be sure to take your food safety program with you, including your hand hygiene program.

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Topics: Cross-contamination Prevention - Food Industry, Foodborne Illness, Food Safety

Summer is Peak Season for Foodborne Illness

Hot summer days mean we like to spend more time together and outside enjoying the sunshine. Often we find ourselves congregating in outdoor venues packed with people and where a wide selection of food is served such as barbecues, picnics, patios and outdoor festivals. Many of us spend little time thinking about how our food is being stored, prepared and handled in these situations, let alone what the hand hygiene practices are of those serving it. Consider however, that foodborne illness or “food poisoning” peaks in the summer and events like these that combine heat, crowds and food, can be breeding ground for foodborne pathogens.

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Topics: Cross-contamination Prevention - Food Industry

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