Customers never order a salad with a side of norovirus, but it’s a common pairing when food service employees don’t practice proper hand hygiene. In fact, according to the Centers for Disease Control and Prevention (CDC), 70 percent of reported norovirus outbreaks are caused by infected food workers contaminating food. These outbreaks can be prevented by ensuring food service workers are educated on proper hand hygiene practices, avoid touching ready-to-eat foods before serving and stay home from work when they are sick.Read More
Hand Hygiene, Infection Prevention and Food Safety Blog
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
What do bedbugs and norovirus have in common? Well recent research has found that like norovirus, it may take only from one to 10 bugs to cause a full-blown infestation.
Topics: Gastrointestinal Infections, Infection Prevention in Healthcare, Cross-contamination Prevention - Food Industry, Infection Prevention - Workplace and Public Areas, Flu Prevention, Hand Sanitizer Effectiveness, Norovirus, Winter Vomiting Disease
We all know that making hand hygiene contagious is not easy, but if the wealth of questions and comments flooding this blog were any indication, we all seem to be striving towards a common goal of improving our knowledge and hopefully changing behaviors.
Topics: Hand hygiene, Hand Hygiene Training & Education, Hand Washing Efficacy, Infection Prevention and Control Education, Contaminated surface, C. difficile, Soap versus Sanitizer, Infection Prevention in Healthcare, Handwashing promotion, Cross-contamination Prevention - Food Industry, Infection Prevention - Workplace and Public Areas, Norovirus, Barry Michaels, Occupational Skin Disease, Cross Contamination
A fly swatter is a device with no innate efficacy exhibited by the device itself but whose efficacy resides solely in the skillful hand and decisiveness of the user (loosely regulated pesticidal device). Hand washing efficacy is much like the fly swatter, totally dependent on how well and decisively it is execution by those same hands (food-contact, drug-antimicrobials, & cosmetic-soap regulated territory).
The robot’s name may be fanciful, but the task it’s tackling is quite serious. Researchers at the Health and Safety Laboratory in Derbyshire in Great Britain are using “Vomiting Larry” to learn more about how the infectious norovirus spreads. Vomiting Larry is a humanoid simulated vomiting system that expels a water and fluorescent liquid mixture enabling ultraviolet light to track the pattern and distance of expulsion, if you will.
Topics: Infection Control Measures, Hospital Cleaning, Infection Prevention in Healthcare, Healthcare-Associated Infections, Cross-contamination Prevention - Food Industry, Norovirus, Winter Vomiting Disease