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.
Each year the ‘SAVE LIVES: Clean Your Hands’ campaign aims to progress the goal of maintaining a global profile on the importance of hand hygiene in healthcare and to ‘bring people together’ in support of hand hygiene improvement globally.
This year the World Health Organization is promoting Hand Hygiene Awareness Day on the 5th of May with a focus on ‘Preventing sepsis in health care’.
Sepsis is a life-threatening organ dysfunction caused by dysregulated host response to infection.
and is reported to affect more than 30 million people worldwide every year.
Learn more about Global Hand Hygiene Day on May 5th and download the educational resources.
According to the National Center for Biotechnology, occupants who work in an open-plan office have significantly more days of sickness absence than occupants in cellular offices. Absenteeism can consume as much as 22 percent of an organization’s payroll. Seasonal influenza results in about three to five million cases of severe illness annually.
In order to keep an open-concept office space healthy and free of germs, it’s important to enforce hygiene at all times and take precautions. Learn more in this new blog article.