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
"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
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
Everyone loves a great meal–especially when someone else is cooking, serving and doing all your dishes!
We love to dine out and do it more than ever before. Back in the 1970’s, Americans spent about 36% of their food budget on restaurants and today that number is closer to 48%. The National Restaurant Association reports that the average person purchases a snack or meal from a restaurant 5.8 times a week.Read More