Food Code The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting the health of the consumers and ensuring fair trade practices in the food […]
World Health Organization
Work of the WHO Food Safety Programme and other WHO programmes and departments includes strengthening food safety systems, promoting good manufacturing practices and educating retailers and consumers about appropriate food handling. Education of consumers and training of food handlers in safe food handling is one of the most critical interventions in the prevention of foodborne […]
FAO
Food and Agriculture Organization of the United Nations: http://www.fao.org/
Water Temperature: Comfort drives compliance.
Today’s quality handsoaps are like the “cold water” laundry products. They are very effective at low wash temperatures, thus protecting our epidermal fabric, the skin. User comfort, guides and encourages frequent handwashing. Some operators and regulators encourage, even demand, handwashing at the top of the comfort range, 110°F. A temperature range of 85-105°F, matched with […]
Does the use of a Food Code compliant alcohol hand sanitizer replace a handwash or a non-handwash?
Handwashing with soap and warm water is always the preferred choice but handwashing is often restricted by the food worker’s access to running water. This is particularly true where Ready-To-Eat foods are served at drive-up windows, on street corners, at sporting events, in airport hallways and at outdoor seating venues. The use of these sanitizers […]
Kitchens from Hell—A study in what not to do.
This collection is designed as a reminder that good intentions can pave the way to hell’s handsinks. We are confident that acts of maliciousness were not involved in the original installation design and execution. No kitchen designer knowledgeable about food safety would have specified what you are about to see. Some of these hand sinks […]
Setting the Safe Level Standard for Handwashing Frequency
Background: Operators and regulators agree that current foodservice handwashing rates are low, perhaps half of what they should be. Agreement on a Safe Level is far more elusive. Variables in menu, staff training & turnover, process control, physical design/equipment, the vulnerability of the people served and finally the tolerance for risk of the operator himself […]
