A network of environmental health specialist and epidemiologists at US federal and state health agencies conducted a study on food handlers to help understand the underlying causes of foodborne illness.
The results indicated that risky food preparation practices were more common than you might think. For example, results show that food handlers:
• 23% did not always wash their hands frequently or adequately enough.
• 60% did not always wear gloves while touching ready-to-eat (RTE) food.
• 33% did not change gloves between handling raw meant and RTE food.
• 5% had worked while sick with vomiting and diarrhea.
Read the full article at the following link and get tips to help educate food workers about food safety best practice including hand hygiene.
Think getting infected with E. coli is something that won’t happen to you?
Well here is a recent story about a four-year-old boy who contracted E. coli, along with five other people, after eating at a family restaurant in south Edmonton.
People of all ages can be infected with E. coli, with children and elderly likely to develop more severe symptoms. According to the CDC, about 73,000 people in the U.S. get sick each year from E. coli, and about 60 people die (1999).
Here are some tips from a recent LinkedIN article to help prevent infections from E. coli bacteria.
Here are some of the top hand hygiene, skin safety and infection prevention articles from Deb's blog last year. A special thanks to all our subscribers and contributors.
1. How Much Hand Soap Should You Use?
Washing with soap – not just water – is vital to proper hygiene. This is because while water is powerful at rinsing away dirt, it cannot easily remove soil or organisms that are attached to the hands. Soap is able to do this very effectively, maximizing the rinsing benefit of the water. Read more...
2. May 5th is World Hand Hygiene Day
Every year, the World Health Organization (WHO) sponsors World Hand Hygiene Day on May 5th to remind us that Clean Hands Count every day of the year…and in more ways than we think. The WHO aims to catalyze the discussion on the importance of hand hygiene in healthcare and its overall improvement worldwide by bringing people together. Read more...
3. Preventing Norovirus Outbreaks in Restaurants with Clean Hands
Customers never order a salad with a side of norovirus, but it’s a common pairing when food service employees don’t practice proper hand hygiene. In fact, according to the Centers for Disease Control and Prevention (CDC), 70 percent of reported norovirus outbreaks are caused by infected food workers contaminating food. Read more...
To see the full list, please visit Deb's Hand Hygiene, Infection Prevention and Food Safety Blog.