Blending available resources into an effective protocol. From a Food Code perspective there is but one handwash. We like to think of it as a minimum and one of perhaps many. Handwashing For Life designates a soap-water 15 second hand wash, with a 2.0 gpm flow of warm water and paper towel drying, as its […]
Defining Corrective Actions
Learning diminished by simplistic reporting Foodservice at a funeral in Alabama sickens 67 attendees from 10 states with salmonella bacteria. … preliminary findings show that it was introduced via cross-contamination during meal preparation. Often specifics are undeterminable. But frequently there is helpful information available somewhere. Early reporting is understandably cautious and if no legal actions […]
Training Handwashing: A Sisyphean Task
Sometimes training handwashing feels futile and frustrating. For the professional who daily works through this repetitive task, we found a parallel image from back in Greek mythology. Sisyphus, the king of Corinth, was charged with rolling a stone uphill for eternity. Luckily for our dedicated handwash trainers, their toil has a more rewarding outcome, especially […]
The Case For Added Hand Wash/Cleanse/Sanitize Protocols
Light Duty Hand Cleaning May Increase Frequency The Model Food Code serves as a minimum standard, providing a foundation on which operators can build solutions tailored to their operation and their assessment of risk. There is an unresolved handwashing dilemma in the Model Food Code in that it prescribes the same wash whether the hands […]
Patents, Proprietary Resources & The Model Food Code
How should innovation be treated in a regulated environment? SaniTwice® as an alternative protocol for soap/water handwashing was rejected by at least one of the Conference for Food Protection (CFP) Council III delegates because SaniTwice works best with patented Purell VF-481. This is based on its unique effectiveness on norovirus, the leading pathogen in foodborne […]
FSMA Comment Time on Handwashing
Any operator with the time and patience to page through regulations will find a few references to handwashing at the farm level within the Food Safety Modernization Act. The window to comment on the proposed rules has been extended from its original May 16th deadline to mid September, 2013: http://www.regulations.gov/#!documentDetail;D=FDA-2011-N-0921-0001
Salmonella’s Surprising Attack
Confirmed by the presiding doctor, salmonella drifted through his system, finding the knee cartilage as a long-term harbor to feed, breed and accumulate. The result was a full knee replacement. (Image credit: CDC: https://www.cdc.gov/media/releases/2014/p0326-salmonella-data.html)
Restroom Research Drives Integrated Solution
FDA’s Captain Wendy Fanaselle took attendees of the Food Safety Summit on a research guided graphical trip of the restroom to emphasize the importance of killing the fecal-pathogens before they escape into public areas. Toilet paper, designed by those more concerned about flushability than its barrier properties, doesn’t do the job. Single or double ply, […]
Hand Hygiene Outbreak Factor Established for Foodservice
The Southwest Environmental Health Association, during their 2013 annual meeting, volunteered to help establish a reference number for restaurant outbreaks due to poor hand hygiene. The group, largely local, state and national regulators, was asked What percentage of foodborne outbreaks are attributable to poor hand hygiene? They were given these choices: 20%, 40%, 60% or […]
Norovirus-Focused Handwashing in Restaurants (Part two)
Integrating Noro-effective Hand Sanitizer with Handwashing Routines A cleaning step followed by sanitizing has long been the most effective way to control surface cleanliness. This one-two punch should also be considered for hand hygiene, especially during high flu and norovirus periods. By choosing the products separately, a combination to best match your situation can be […]
