Every year 5.5 million people are affected by foodborne illnesses in the UK. 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.
Hand Hygiene, Infection Prevention and Food Safety Blog
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
Recently, I enjoyed a great meal at a local restaurant. As we were leaving, we passed by the kitchen, which was visible to the diners. I immediately noticed one of the chefs was texting and proceeded to put his smartphone in his pocket and continued cooking – without washing his hands.
There are about a million different kinds of hand soap available on the market. Okay, that might be a bit of an exaggeration, but I say that with a point in mind. There are a lot of hand-cleaning options available, and they still might not be the best choice in preventing the spread of germs and bacteria in your restaurant. This might come as a bit of a surprise considering how often we write about handwashing as the top way to prevent the spread of germs and reduce cross-contamination. I still stand by that, but with asterisks
Topics: Hand hygiene, Hand Washing, Handwashing, Glove guidelines, Food Safety Practices, germs, Cross-contamination Prevention - Food Industry, Bacteria, CDC, Foodborne Illness, Gloves, Food workers, Food processing, Food Employees, Food Preparation, Food Safety, Cross Contamination
One would think that taking care of our skin should be no big deal, that our skin will undergo a never-ending series of rebirths no matter how we treat it. In fact we replace our skin at the rate of one complete outer skin every 27 days. This means that we will go through about 1,000 new skins in a lifetime.
Topics: Dry Winter Skin, Hand hygiene, Hand hygiene compliance, Hand Hygiene Education, Hand Hygiene Training & Education, Hand sanitizer, Hand Washing, Hand Washing Behavior, Antibacterial hand wash, Gloves, Washing and drying, Food workers, Food processing, Food Employees, Food Preparation, Dermatitis, Chapped Skin, Barry Michaels, Healthcare Hand Hygiene, Occupational Skin Disease, Preventing Occupational Skin Disease, Chemical Hazards, Outdoor workers, Skin cancer, Skin damage, Ultraviolet radiation, Industrial Soap, Hot water
Most norovirus outbreaks from contaminated food occur in food service settings, according to a Vital Signs report by the Centers for Disease Control and Prevention. Infected food workers are frequently the source of these outbreaks, often by touching ready-to-eat foods served in restaurants with their bare hands. The food service industry can help prevent norovirus outbreaks by enforcing food safety practices, such as making sure workers always practice good hand hygiene on the job and stay home when they are sick.
Topics: Hand hygiene, Hand hygiene compliance, Hand Hygiene Education, Hand Hygiene Training & Education, Hand Washing, Handwashing, Improve Hand Hygiene, Antibacterial soap, Hand Washing Efficacy, Hygiene practices, Food Safety Practices, Bacterial transmission, germs, Viruses, Gastrointestinal Infections, Cross-contamination Prevention - Food Industry, Bacteria, CDC, Norovirus, Foodborne Illness, Hand Washing Behavior, Hand washing compliance, Antibacterial hand wash, Food workers, Food processing, Food Employees, Food Preparation, Food Safety, Cross Contamination
Perhaps nowhere in the world of hand hygiene are there so many difficulties to overcome then in the segment of food preparation. This is an enormous field and even before intensive hand labor is required, food products are often heavily contaminated with pathogens in the field or associated with animal products. These are risks to both the food handler and the food chain, but with the picking of berries, green onions or any number of other harvested food products, human pathogen transfer to food can start at this point and it is nothing but downhill from there.
Topics: Glove guidelines, HACCP, Allergic Contact Dermatitis (ACD), Money, Cross-contamination Prevention - Food Industry, Foodborne Illness, Food processing, Food Employees, Food Preparation, Occupational Skin Disease