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
"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.Read More
Imagine you work in a food-handling environment. You know that regular handwashing is important, of course. That’s what you’ve learned; that’s what your employer told you when you started. But you haven’t heard much about it since then. And the handwashing facilities in your workplace aren’t exactly the most accessible.Read More
Topics: Food Safety
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.
I’ll admit it. I’m a bit of a foodie. Who doesn’t love a great meal, especially when a professional chef is preparing it? It’s amazing what they can do with the same ingredients we have – except they make it so much better.Read More
From preparation to plate to the patron’s mouth, numerous sets of hands may get in touch the food in a restaurant setting. However, if those hands aren’t clean, your customers are at risk for foodborne illness. In the U.S. for example, the Centers for Disease Control and Prevention (CDC) estimates that each year roughly one in six Americans (or 48 million people) get sick, 128,000 are hospitalized and 3,000 die of foodborne diseases. The spread of germs from the hands of food workers to food is a common cause of foodborne illness outbreaks in restaurants. According to the CDC, it accounts for 89 percent of outbreaks in which food was contaminated by food workers.Read More