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Using Quantitative Microbial Risk Assessment (QMRA) to set Science-Based Handwashing Standards Background: Handwashing protocols in Foodservice are intuitively based on risk - “I don’t want to be tomorrow’s headline!” This is tempered by factors that influence profitability, like labor and direct costs. Operations personnel are under constant pressure for productivity gains, creating a downward influence on less measurable effectiveness factors, and …
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