The goal is to get food handlers to habitually wash their hands before starting work and frequently during work.
Part one of a series focused on the proper selection and use of gloves to help reduce risks associated with commercial food handling.
Part two of a series focused on the proper selection and use of gloves to help reduce risks associated with commercial food handling.
The Hands-On five-step system helps to achieve best-practice-level handwashing protocols and practices that translate into improved food safety.
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.
There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.
Food safety considerations regarding hand washing are not confined to foodservice workers or food production and processing employees.
The two basic ingredients of any food company's sanitation program are cleaning and sanitizing.
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.
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.
Personal hygiene should be an integral part of the food quality and safety for each and every food processor.
If there ever was a solution for reducing outbreak risk, it’s good handwashing management.
All food establishments are required to maintain sanitary conditions to ensure the safe production of food.