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Articles by Keyword - Handwashing
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Features: Handwashing’s Risks and Rewards
The lack of standards and processes for hand hygiene complicates the effort to reduce the risk of foodborne illness in food service and retail
Departments: All Hands on Deck
An observational study conducted by the CDC that 8.6 hand washes by restaurant staff per employee hour were required to comply with the FDA’s Model Food Code.1 Consensus among both operators and regulators is that that is never going to happen. However, the study’s results beg the question: If 8.6 is the ideal safe level, what is the risk when hand washing frequency is, on average, 0.5 times per employee hour? Based on foodborne illness data and the increasing frequency of shuttered...
Process control drives almost all food safety measures, with the exception of handwashing and hand hygiene. These remain a frontier without meaningful, measureable, and manageable standards.
Features: Break the Chain of Outbreaks
Public restrooms and home bathrooms are the dominant sources of virus, and the primary transmission route is fecal-hand-oral. Today’s restaurateurs risk their livelihoods with anything less than an all-out aggressive attack. The port-of-entry to restaurants for norovirus and hepatitis A is split between the back door and the front door. The battleground covers nearly the whole footprint of the food service establishment. Interventions are needed at key viral intersections, with special attention...
Departments: Cleanliness is Next to Effectiveness
Employee handwashing is considered to be among the most effective ways to help control the spread of illnesses in foodservice operations. Although this point is generally accepted as fact, proper handwashing practices are often inadequate for a variety of reasons.