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 […]
Norovirus-Focused Handwashing in Restaurants (Part one)
Defining a safe level for handwashing frequency Norovirus outbreaks commonly raise this question: What is a safe level for handwashing frequency? If we look to the FDA for answers, the Model Food Code wisely avoids getting over prescriptive, considering all the variables. The CDC conducted a valuable observational study using the Model Food Code as […]
Result Summary: Hand Hygiene Pre-Committee Survey #2
An Independent Gathering of Perspectives for Consideration by the 2014 CFP Hand Hygiene Committee The 2014 CFP Committee charge and composition will not be finalized until the CFP Board meets in August. The intent of this independent survey is to make use of the three months where no official committee exists. Two rounds are down.The […]
Result Summary for Survey: Hand Hygiene Pre-Committee
Hand Hygiene Pre-Committee A special thanks to the 81 who responded. Please review round one results below. We have 8 remaining questions available to help the CFP Hand Hygiene Committee before its re-formation in August. Round two will be sent out in early June. Please send your candidate questions. There is a definite response pattern […]
No-Water Hand Cleansing Grows
SaniTwice® out-performs soap & water handwash … again These three recent quotes from an operator, an industry-leading food safety auditor and a passionate advocate serve as a SaniTwice update following presentations at recent meetings: As foodservice moves closer to the action and further from the kitchen, SaniTwice is the answer. Food & Beverage Manager Regulators […]
Respect for the Qu’ran in Foodservice Hand Hygiene Training
Ethnic considerations along with language proficiency must be factored into foodservice hand hygiene training programs. All food handling staff must be aware that “Failure in hand hygiene systems is the number one contributing factor in foodservice outbreaks.” according to Jim Mann, executive director of the Handwashing For Life Institute. Dr. D. Pettit of the World […]
Norovirus Risks Reduced by ServeReady® Hands
How three new standards, a new practice and a new product gang up on norovirus. Las Vegas, the world capital of risk & reward, served as a metaphor for Norovirus Summit II where food safety executives and researchers shared the news on norovirus and the risks of poor hand hygiene. The event was created by […]
New Skin Friendly Hand Sanitizer
A killer that’s kind. This summarizes two pieces of important news where a single alcohol hand sanitizer formulation kills norovirus quicker and is milder than baby oil. This seemingly contradictory result is a breakthrough on both counts. We have previously posted the Purell VF481 lab results from the Emory University research. This companion skin irritation […]
Catered Handwashing by The Trickler Method
Event handwashing is often handicapped by the lack of running water. Summer fairs and church events are familar examples. Health departments around the country are contacted regularly by event planners looking to conform to local codes. Most local codes flow from the FDA’s Model Food Code where water, any amount of water, trumps the alternatives. […]
