Can the Model Food Code help encourage ill customers to stay home and encourage operators to deploy customer oriented interventions similar to those deployed by the cruise industry, recommended by the CDC. The more we learn more about the asymptomatic nature of norovirus and hep A, the more likely we are to see outbreaks linking […]
Norovirus Hand Sanitizer
New synergized formulations of alcohol hand sanitizer triple the effectiveness on norovirus according to Emory University studies completed by Dr. Christine Moe. This offers the opportunity for operators to use more confidently where a handsink/water is not readily available. Under light soiling conditions, the use of synergized alcohol hand sanitizer appears to be a satisfactory […]
Expand Use of Alcohol Hand Sanitizers
The expanded use of alcohol hand sanitizers in foodservice now that efficacy against Norovirus has been proven.
2009 Food Code – Hand Hygiene Version
Chapter 1 – PURPOSE AND DEFiNITION Intent 1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Scope 1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and […]
2001 Food Code – Hand Hygiene Version
Intent1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this Code is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Scope1-103.10 Statement. This Code establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, […]
How to keep foodservice surfaces hygienic. Cleaner surfaces result in cleaner hands.
Surface cleaning and sanitizing are high frequency tasks in professional kitchens and service areas. The costs of these tasks are normally high in training, employee time and chemical consumption. When soils are heavy it is a two step process. When soils are light, electrochemically activated water dispensed from a spray bottle is a Best Practice […]
Nailbrush: Food Safety’s Friend or Foe?
Fecal-hand-oral is the most frequent pathway for the #1 cause of foodborne illness – norovirus. We also know that the nail area is frequently missed when handwashing. The use of a nailbrush dramatically enhances contaminant removal during handwashing. One common execution in the well-intending professional kitchen is to tether a nailbrush and store it in […]
How does Norovirus take hold?
Norovirus is a very contagious virus that causes vomiting and diarrhea. Anyone can get infected and sick with norovirus. You can get norovirus from: Having direct contact with an infected person Consuming contaminated food or water Touching contaminated surfaces then putting your unwashed hands in your mouth Read More on CDC »
