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
October 15th is Global Handwashing Day, a day that was originally created for children and schools, but can be celebrated by anyone promoting handwashing with soap. Each year, over 200 million people are involved in celebrations in over 100 countries around the world. However, Global Handwashing has since expanded to include everyone, including all types of workplaces where hand hygiene continues to be a priority.
Topics: Hand hygiene, Hand hygiene compliance, Hand Hygiene Education, Handwashing, Improve Hand Hygiene, Hand Washing Efficacy, Absenteeism, Hand Hygiene Communication, Hand Hygiene Efficacy, Infection Prevention in Healthcare, Global Handwashing Day, Handwashing promotion, Infection Prevention - Workplace and Public Areas, Hand Washing Posters, Global Hand Washing Day, Bacteria, Germs in the office, Hand hygiene for children, Hand Washing Behavior, Cross Contamination
The sustainable and efficient use of resources continues to be an area of emphasis for companies’ environmental responsibility initiatives. Many organizations are striving to reduce their environmental impact, and in the process save money, by reducing their use of energy and natural resources—including water.
Topics: Hand hygiene, Hand Hygiene Training & Education, Hand Washing, Handwashing, Improve Hand Hygiene, Hand Washing Efficacy, Isabelle Faivre, Water Conservation, Foam Soap, water usage, Hand Washing Behavior, Restroom hand washing
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
The WHO's SAVE LIVES, Clean Your Hands May 5th campaign is coming up fast. This year's focus is not only on hand hygiene but also its role in combating antibiotic resistance. It’s a time to raise awareness, discuss and come up with solutions. So we asked ourselves this question: