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.Read More
Hand Hygiene, Infection Prevention and Food Safety Blog
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
Occupational skin disease (OSD) is the most common non trauma-related occupational illness accounting for approximately 14% all occupational illnesses. It may come as no surprise that food workers have among the highest rates of OSD followed agricultural production, janitorial trades such as hotels and lodging and mechanics. Food worker rates are over twice as high as other industries. Fifty-five percent of all skin problems in the industry are caused by contact with water, soaps and detergents, with a further 40% of cases arising from contact with food. When OSD occurs, almost half the time, workers compensation claims become involved with up to a quarter of those workers missing several days of work. Food handlers on sick leave take longer to return to work than employees who suffer skin problems in other professions. The medical literature is well represented with accounts of food handlers suffering from; irritant hand dermatitis, allergic contact dermatitis, contact urticaria, and protein contact dermatitis and skin infections of the hand.
Topics: Food Safety Practices, Cross-contamination Prevention - Food Industry, Foodborne Illness, Gloves, Food workers, Food processing, Occupational Skin Disease, Preventing Occupational Skin Disease, Food Safety
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