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HandwashingforLife® Special Event
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Dining Safety Alliance (DSA) Webinar
“Safe Dining Expectations
in the Era of COVID-19”
November 19, 2020, at 11:00 AM EST
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Research to help Operators determine their Noro-E.coli-hep A risk factor.
This definition of a Clean Hand is an articulation in search of the science:
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A Clean Hand in the foodservice and food processing industries is one that is unlikely to transfer pathogens from the hand to food, surfaces or directly to people.
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Handwashing For Life® is actively facilitating a study to add the numbers, providing operators with a numeric foundation on which to build their own protocol, aligned with the ownership’s toleration of risk.
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The title of this study, Risk-based Handwashing: Operator Choice reflects the importance of Norovirus when operators choose their protocols to assure their standards for a clean hand. Infectious dose for Norovirus is very low, thus requiring higher handwashing norms - both where running water is available and where it is not.
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“Should we wash/scrub our hands for 5, 15, 20 seconds or some time in between?”
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“What are our choices in regimens to achieve our standard where running water is not available?”
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"How does a well-formulated alcohol-based hand rub compare to handwashing in pathogen elimination?"
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Answering these three questions, via five data-gathering points, is the quintessence of this research.
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E.coli (bacteria) is another major source of outbreaks in foodservice because of hand-to-food contaminations after restroom use. The same is true for the hep A virus.
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The benefit in choosing the high-bar standard of Norovirus for this study is the windfall of E.coli and hep A protection - a lagniappe of two high-risk pathogens.
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Please contact jmann@handwashingforlife.org to join the list of leaders providing the funding for this research. The $54,000 price tag has been split into 12 more digestible portions of $4,500.
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To see the early investing Stakeholder list:
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