Food Safety Magazine

Personal Hygiene/Handwashing

Best Practices in Facility Design
Best Practices in  Facility Design

With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.

 

Boot Scrubbing Machines
Boot Scrubbing Machines

Meritech has introduced a new line of boot scrubbing machines that completely sanitize employees’ rubber boots by continuously applying strong sanitizing solution through a series of high-pressure nozzle jets onto continuously rotating brushes.

The Sanitation of Ice-Making Equipment
The Sanitation of Ice-Making Equipment

Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.    
 

Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
Noroviruses in Shellfish and Other Foods:  Challenges of the 21st Century

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

Audits International 2000 Home Food Safety Study
Audits International 2000 Home Food Safety Study

Audits International reports the results of their Home Food Safety survey.

The Five W’s of Handwashing
The Five W’s of Handwashing

It has been proven repeatedly that handwashing plays a key role in both personal health and food safety in food manufacturing and foodservice/retail operations.

Personal Hygiene: A Basic Prerequisite Program for Ensuring Food Safety
Personal Hygiene: A Basic Prerequisite Program for Ensuring Food Safety

Personal hygiene should be an integral part of the food quality and safety for each and every food processor.

Good Handwashing is Management 101
Good Handwashing is Management 101

If there ever was a solution for reducing outbreak risk, it’s good handwashing management.


 

6 Common Food Sanitation Mistakes–and How to Fix Them
6 Common Food Sanitation Mistakes–and How to Fix Them

All food establishments are required to maintain sanitary conditions to ensure the safe production of food.


A Practical Perspective on Hand Washing
A Practical Perspective on Hand Washing

The goal is to get food handlers to habitually wash their hands before starting work and frequently during work.

Understanding the Glove Risk Paradigm: Part I
Understanding the Glove Risk Paradigm: Part I

Part one of a series focused on the proper selection and use of gloves to help reduce risks associated with commercial food handling.

Understanding the Glove Risk Paradigm: Part II
Understanding the Glove Risk Paradigm: Part II

Part two of a series focused on the proper selection and use of gloves to help reduce risks associated with commercial food handling.

Handwashing: 5 Steps to a Best-Practice Pay Off
Handwashing: 5 Steps to a Best-Practice Pay Off

The Hands-On five-step system helps to achieve best-practice-level handwashing protocols and practices that translate into improved food safety.

The Do’s and Don’ts of Food Plant Personal Hygiene Practices
The Do’s and Don’ts of Food Plant Personal Hygiene Practices

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.

Using the C-A-S-H System in Retail Operations
Using the C-A-S-H System in Retail Operations

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

Proper Hand Washing: A Vital Food Safety Step
Proper Hand Washing: A Vital Food Safety Step

Food safety considerations regarding hand washing are not confined to foodservice workers or food production and processing employees.

How to Boost Your Sanitation Program's Performance
How to Boost Your Sanitation Program's Performance

The two basic ingredients of any food company's sanitation program are cleaning and sanitizing.