Escolar Documentos
Profissional Documentos
Cultura Documentos
after people feel well, they can, and do, become carriers of these pathogens. Again, they will have no symptoms, but if they do not wash their fingertips, they will
cause illness. Finally, it has been my experience in talking to supervisors that when a person is ill, those supervisors are well aware of the situation. Therefore,
the best strategy is simply to leave the problem to the restaurant owner to solve. People who have taken food safety classes know very well that a major cause of
foodborne illness is fecal pathogens on the fingertips. It is up to them to choose the level of risk to which they will expose their customers.
2.
Site
Skin
Defenses of skin*
Defenses
Function
Dryness and acidic
Limit bacterial growth
conditions (pH 5)
Sloughing cells
Remove bacteria
Resident bacteria
Compete for nutrients and colonization /
attachment sites
Lysozyme, toxic
Kill bacteria
lipids
Protective film on
Prevents excessive dryness of skin
surface of skin
Skin associated
Kill bacteria; sample antigens on skin
lymphoid tissue
surface.
(SALT)
*References:
Salyers, A.A., and Whitt, D.D. 1994. Chapter 1. Host defenses against bacterial pathogens: Defenses of body surfaces. In Bacterial Pathogenesis.
American Society of Microbiology Press. Washington, D. C.
Prescott, L. M., Harley, J. P., and Klein, D. A. 1996. Microbiology. 3rd edition. Wm. C. Brown. Dubuque, IA.
******
Explanation: Today, many companies sell antibacterial solutions and chemicals for the purpose of making hands safe. In fact, this actually leads to damage of
the skin, which then leads to less hand washing. This overhead points out the defenses of the skin and their function. It identifies the hair follicles, sweat glands,
and other skin defense mechanisms. One must not interfere with these defenses; otherwise, we will have diseases of the skin and less hand washing.
3.
Alpha streptococci
Staphylococcus aureus
Staphylococcus simulans
Gram-negative bacilli
Klebsiella-Enterobactersp.
Acinetobacter sp.
Pseudomonassp.
Proteus-providencia sp.
Yeast
Candida parasilosis
Rhodotorula rubra
Candida albicans
Candida guilliermondii
Candida glabrata
11
10
4
6.2
5.6
2.2
15
5
4
3
55.6
18.5
14.8
11.1
10
6
4
4
2
231
38.5
3.1
15.4
15.4
7.7
Total
*Reference:
Adapted from Larson, E., K. J. McGinley, G. L. Grove, J. J. Leyden, and G. H. Talbot. 1986. Physiologic, microbiologic, and seasonal effects of Hand Washing
on the skin of health care personnel. Am. J. Infect. Control. 14(2):51-59.
******
Explanation: Our studies at HITM have shown that when individuals rinse their hands, 1,000 to 100,000 skin microorganisms are released. This overhead lists
some of these organisms and specifically identifies that the only food pathogenic organism on the skin is Staphylococcus aureus. Staphylococcus aureus, one of
the resident bacteria on the hands, is normally not at a high level and poses no threat until food is abused. In this case, 10 organisms from the skin would have to
multiply to 1,000,000--almost 17 multiplications--before this is a problem. Unlike hospital health care workers, there is no need to inactivate the resident S.
aureus in the hands of foodservice workers, since time and temperature to prevent spoilage will control the hazard.
4.
Type
Hand wash
Hand antisepsis
resident
microorganis
ms to control
infection
transfer from
hands
Remove or
destroy
transient and
resident
microorganis
ms to
control /
prevent
infection in
patients
undergoing
operations
*Reference:
Adapted from: Larson, E. 1995. APIC Guidelines for Infection Control Practice. - APIC guideline for hand washing and hand antisepsis in health care settings.
APIC (Association for Professionals in Infection Control and Epidemiology, Inc.). Washington, D. C.,
******
Explanation: There are three basic types of hand care.
1. Hand washing. Removes the soil and transient microorganisms. It can be accomplished in 10 to 15 seconds.
2. Hand antisepsis. Involves some antimicrobial agent. There is a minimum contact time, at least 10 to 15 seconds. Each antimicrobial agent has its own
characteristic. Alcohol works quickly, but other agents might take a minute. This means that people who use antimicrobial agents must make sure that they
follow the minimal antimicrobial agent contact time. This is unlikely in foodservice without extreme training and enforcement.
3. Surgical hand scrub. Destroys transient and resident microorganisms. This is used to prevent the resident bacteria of the skin getting into the patient's body
during surgery or invasive care. In foodservice, the microorganisms that cause illness are typical transient bacteria from fecal material and have no relationship to
the organisms of concern in medical environments.
5.
USDA classification of hand soaps and sanitizers for use in meat processing plants
E1 Compounds: Hand washing compounds for use in all departments
The compounds must be dispensed from adequate dispensers located a sufficient distance from processing lines to prevent accidental product contamination.
- After the use of the compounds, the hands must be thoroughly rinsed with potable water.
- Under conditions of use, there can be no odor or fragrance left on the hands.
6.
bacteria,
fungi, and
viruses
Emollients,
if added,
decrease
skin drying
effect
Antimicrobi
al (disrupts
cell
membranes
and
precipitates
cell
contents)
- Active
against
bacteria,
some
viruses
(HIV,
herpes, flu)
- Good
residual
effect (up to
6 hr.)
- Not
significantly
affected by
organic
matter
- Available
in 2 to 4%
concentratio
Hexachlorophene
(Chloronated bisphenol)
ns
- May be
combined
with alcohol
- Disrupts
microbial
cell walls,
precipitates
cell
proteins,
inactivates
cell
enzymes
- Effective
against
grampositive
bacteria
- It is
persistent
Antimicrobi
al (cell wall
penetration,
oxidation,
and
substitution
of microbial
content with
free iodine)
- Active
against
bacteria,
viruses, and
fungi
- Some
activity
Para-chloro-meta-xylenol
(PCMX or chloroxylenol)
against
bacterial
spores
Antimicrobi
al (cell wall
disruption
and enzyme
inactivation
)
- Active
against
gram
positive
bacteria,
some
viruses, and
fungi
Effectivenes
s increased
with the
addition of
EDTA
- Low
incidence of
skin
sensitivity
- Persistent
effect over a
few hours
- Minimally
affected by
organic
matter
- Used in a
number of
Triclosan
5-chloro-2-(2,4-dichlorophenoxyl) phenol
hand
washing
products
(0.5 to
3.75%
concentratio
n)
Antimicrobi
al (cell wall
disruption)
- Active
against
broad
spectrum of
bacteria
- Appears to
be nonallergenic
and nonmutagenic
(short term),
even though
it can be
absorbed
through
intact skin
- Has
excellent
persistent
activity
- Activity is
minimally
affected by
organic
matter
- Has been
tested in
concentratio
ns from
0.3% to 4%
- Is
commonly
used in
commercial
soaps (1%
concentratio
n) to reduce
body odor
by
inhibiting
the growth
of skin
bacteria
over time
References:
* Larson, E. 1995. APIC Guidelines for Infection Control Practice. - APIC guideline for hand washing and hand antisepsis in health care settings. APIC
(Association for Professionals in Infection Control and Epidemiology, Inc.) Washington, D. C.
**Heath, R.J., Rubin, J.R., Holland, D.R., Zhang, E., Snow, M.E., and Rock, C.O. 1999. Mechanism of triclosan inhibition of bacterial fatty acid synthesis. J.
Biol. Chem. 274 (16): 11110-11114.
******
Explanation: These three overheads list the major antiseptic ingredients used in antimicrobial hand soaps. Their negative effects and limited effectiveness
against spores and viruses are identified. These ingredients, in some cases, are easily neutralized and will effect the skin. The only universal method that removes
the appropriate microorganisms is plain hand washing.
7.
4. Starting with the 200 ppm tube, add 0.05 mil of test culture. Shake and return to
the bath. After 1 minute, make a transfer to an appropriate subculture media using
a 4 -mm flamed loop. (The subculture media tube will be used to check for viability.)
5. At 1.5 minutes, add another 0.05 ml of the culture to the 200-ppm solution. Shake
and return to the bath. After an additional 1 minute (2.5 minutes into the test), make
a second subculture. In 30 seconds (3 minutes into the test), add another 0.05 ml. Shake and return to the bath. After 1 minute (4 minutes into the test), make
another subculture. Repeat to give 10 total increments. (This requires a total time of 14.5 minutes and 0.5 ml of culture.)
6. Do the same 10-tube test culture destruction test with the test disinfecting solution.
To be considered equivalent in disinfecting activity, the unknown germicide must show the absence of growth in as many consecutive subculture tubes as the
chlorine standard.
*AOAC method 955.16 (Aoac, Official Methods of Analysis, 1995.
The test organisms are Salmonella typhiATCC 6539 and Staphylococcus aureus ATCC 6538.
******
Explanation: This overhead points out the method used to verify that a sanitizer meets E2 USDA criteria. It is important to point out that none of the hand
sanitizers are required to be tested and validated on hands. This is a laboratory test and has no relationship to in-use effectiveness.
8.
ASTM "glove juice" test method for evaluation of health care personnel handwash formulation
1. Test organism = Serratia marcescens ATCC No. 14756
2. Subjects (12) who have not used topical antimicrobials for at least 1 week; no clinical evidence of dermotosis or other skin disorders.
3. Procedure:
Subjects wash hand for 30 seconds wash using plain soap solution.
Five (5) ml of Serratia marcescens containing at least 10 microorganisms / ml are dispensed onto the hands, then rubbed over the surfaces of the hands
for 45 seconds. The hands are then allowed to air dry for 1 minute.
Baseline Recovery A baseline sample is taken after contamination to determine the number of marker organisms surviving on the hands.
Wash and Rinse Procedure Five (5) ml or amount specified by the manufacturer of the test formulation is place on hands and rubbed over all surfaces..
After the material is spread, a small amount of water is added from the tap, and the hands are lathered for 30 seconds. The lower third of the forearm is also
washed. After completion of the wash, hands and forearms are rinsed under tap water at 40 ( 2 C) for 30 seconds. A total of seven (7) washes with the test
formulation are involved. Bacterial samples are taken following the 1st, 3rd, 5th and 7th washes.
Bacterial Sampling After specified washes, rubber gloves used for sampling are placed on the right and left hand. 75 ml. of sampling solution** is
added to each glove and the glove is secured at the wrist. After the solution is added, the gloved hand is messaged for 1 minute. After messaging, an aeseptic
sample of the fluid within the glove is taken.
4. Enumeration of Bacteria in Sampling Solution is performed using standard microbiological techniques.
5. Determination of Reduction. At each sampling interval, changes from baseline counts obtained with test material are determined.
6. Comparison of Test material with a Control Material. If the test material is compared to a control material, an equivalent number of subjects should be
assigned to the control product on a random basis. All test parameters will be equivalent for products.
At each sampling interval, changes from baseline counts obtained with test material are compared to changes obtained with control material.
**0.4 g KH2PO4 and 10.1 g Na2hPO4 and 1.0 g isoactylphenooxypolyethoxyethanol in 1 liter of water. Adjust pH to 7.8 with 0.1N HCL or 0.1 N NaOH. Dispense
in 75-ml volumes and sterilize for 20 minutes at 121 C
Reference:
Adapted from: ASTM. 1987. Standard test method for evaluation of heath care personnel hand wash formulation. Designation E 1174 - 87. Annual Book of
ASTM Standards. 11.04:779-781.
******
Explanation: When in-use effectiveness is measured the glove juice test, as described in this overhead, is used. This is a complex test using a mildly pathogenic
organism, Serratia marcescens, and is not applicable to testing the removal of fecal pathogens from fingertips.
9.
put 10 ml letheen broth in a small, plastic, zipper bag in which the employees rinsed the thumb and first and second fingertips. Each employee then used a
toothpick to clean the dirt from underneath the fingernails. In addition to being a highly effective measurement process, this is a highly effective way to warn
employees that we know how to look for poor or lack of hand washing.
10.
11.
When working in the kitchen, the single wash procedure will be used to remove low levels of pathogens (10 3):
Between handling raw poultry and ready-to-eat foods.
Hand washing is not critical because it is not probable that there are >10 highly infective pathogens:
After touching raw meat, egg shells, dirty plates, mouth, or garbage bags; blowing nose; touching skin, hair, or beard.
******
Explanation: We have always stated that there is a critical difference between the use of the nail brush and plain hand washing. When the toilet paper slips and,
since fecal material can contain up to 109 pathogens per gram, there is the potential for high levels of pathogens on the fingertips. Hence, there is only one time
that people need to use the nail brush--when entering the kitchen from an outside location, assumed to be the toilet. There should only be one hand wash sink
designated as the feces wash-off sink in the kitchen, so that everyone understands the importance of fecal pathogens from fingertips.
Once employees are in the kitchen, their hands become a food contact surface (e.g., cutting board, knife, food utensils) and are cleaned in a similar manner. The
maximum level of pathogens that one could pick up in the kitchen on fingertips is probably 103 Campylobacter jejuni on poultry products. Scientifically
speaking, raw poultry is the only food in the kitchen that requires hand washing after handling it and before touching ready-to-eat food.
The last statement on this overhead relates to the old-fashioned idea that touching raw meat, egg shells, dirty plates, mouth, garbage bags, blowing the nose, or
touching skin, hair, or beard are hazardous practices. A hamburger might contain 100 E. coliO157:H7 in a 100-gram hamburger. That is 1 per gram of hamburger.
Touching the hamburger would result in picking up only a couple of E. coli--not an effective dose. Eggshells have less of a problem, because they are thoroughly
washed and sanitized; there might be 1 Salmonella transferred. Dirty plates have never been shown to be a problem; the food was "clean" when it went to the
customer. Through the research done on the common communion cup, it is apparent that mouth bacteria are not a food safety issue. Eating someone else's saliva
does not represent a real hazard. It happens with the common cup in churches every Sunday. This means that the dish washing area is not a food safety concern.
Garbage bags are full of spoilage microorganisms, but not hazards. Blowing the nose relates to S. aureus, which must multiply to a very high level and is not a
hazard as it comes out of the nose. The same is true with touching hair, picking a pimple, etc. The organism must be given a chance to grow, which will not
happen with the time and temperature controls that exist in the kitchen. In fact, the only critical food, again, is raw poultry in terms of cross-contamination.
12.
Stainless steel sink, 18" x 12" x 12" deep for washing up to elbows. Light: 100-foot-candles; light turns on with water flow.
Water flows at 2 gallons per minute, non-splash, 95-110F.
Automated knee switch for water.
Water temperature and water flow adjust valves.
A soft, not dense nailbrush (e.g., Anchor Surgeons Scrub 2000) for each food preparation employee. Air-dry between uses.
3 to 5 ml of plain unscented liquid hand soap. Single use soap container. Employees can have their own hand soap. Visual supply. Automated push
button delivery to the faucet outlet and the brush.
Visual towel dispenser, no lever.
Nose tissue.
Waste disposal.
******
Explanation: This figure shows a well-designed feces wash-off sink for the kitchen. The sink is stainless steel. When the water turns on, a light of 100 footcandles turns on over the sink, so that it is obvious that the sink is being used. Water flow is a minimum of 2 gallons per minute, because it is the water that
washes the fecal pathogens off of the fingertips. The water is from 95 to 110F, but there is no scientific evidence to show that water temperature is critical.
While faucet handles have not been shown to be a critical issue, a knee switch and soap switch will make the process go faster. Valves for water temperature and
water flow are included so that the sink has adjustments to it. The nail brush is a soft-bristled brush (Anchor Surgeons Scrub 2000)--not dense--so that there is no
abrasion of the skin on fingertips, and there is no collection of bacteria in the bristles. An unpublished work by Paulsen for Meritech, whereby Meritech is trying
to put a brush in its automated hand washing system, shows that there is no pick-up of microorganisms on brushes. The see-through towel dispenser allows
people to see how many towels are left. Nose tissues are available for people to blow their noses. Each employee has his or her own nail brush, which hangs up
on a nail brush rack to dry.
For the double wash, the employee comes up to the sink; holds the nail brush under the outlet for the soap dispenser, which is immediately by the spout; pushes
the soap switch, which gives 5 ml soap onto the brush; hits the knee switch to turn on the water; the water gently flows over the fingertips while the employee
brushes over the fingertips. Then, the brush is placed back on the rack. Soap is placed on the hands, and the hands are washed once more.
The infrared units do not seem to be fast enough, so, I have chosen a simple, industrial knee switch, as is used frequently in processing plants and works quite
well.
13.
******
Explanation: This overhead depicts our colored, laminated hand wash poster, which is displayed over thousands of sinks in the U.S. today. In facilities where
this poster is displayed and where they use the double wash, there is not a fecal pathogen problem. Note that the friction and volume of water are the critical
variables in hand washing.
14.
Get ready. Check to see that there is an adequate supply of unscented, non-antibacterial hand
detergent, an Anchor Surgeon's Scrub nail brush, and disposable paper towels at the hand sink.
Wet hands. Turn on the water. Let it flow rapidly at 2 gallons per
minute until warm (110 to 120F). It is the water that removes the
pathogens.
Apply detergent to the fingernail brush. Place enough
detergent (1/2 teaspoon or 3 to 5 ml) to build a good lather on the
fingers.
Copyright 1997 by Hospitality Institute of Technology, 670 Transfer Road, Suite 21A, St. Paul,
MN 55114 USA
******
Explanation: This figure is a HACCP-style diagram of the hand wash process and should be in the FDA code in terms of teaching the principles of effective
removal of fecal pathogens from fingertips. In teaching this method of hand washing, I find it effective to use Glo-Germ in the hand washing demonstration. As a
modification, I have mixed brown fingerpaint with the Glo-Germ powder, rather than use the Glo-Germ oil, as my simulated fecal material. I have no trouble
teaching employees the importance of fingertip washing, once they see the brown mixture on the fingertips of the demonstration volunteers.
16.
******
Explanation:In the kitchen, the serious error has been made in terms of putting hand wash sinks throughout the kitchen. In fact, there is a lack of sinks for
keeping the food contact surfaces clean--to include the hands. Actually, it would be most appropriate to remove current hand wash sinks and install simple,
stainless steel sinks for the purpose of washing hands and food contact surfaces. This is not a food preparation sink, but can be used as described, or to wash out
towels, etc.
The diagram of the food contact surface wash sink shows a bat-handled faucet, an outlet with a water flow of at least 2 gallons per minutes or, perhaps, 4 gallons
per minute, so that rags and towels can be rinsed effectively. There is a scrub brush at the sink for cleaning cutting boards, a soap dispenser, a sanitizer bottle, and
paper towels. This way, one can squirt sanitizer on a surface and wipe with a paper towel, if appropriate, in order to reduce pathogens on the surface to a safe
level. The picture also shows a two-compartment bucket with soap solution on one side and rinse water on the other side.
In the kitchen where there is no sink close at hand, which is typical of the cook's work station, the cook would have a 1-gallon (4-liter) bucket for rinsing fingers
after touching raw poultry. If one put 1,000 C. jejuni into 4 liters of water, that equates to 1 bacteria per 4 ml, which is below an infective level.
We are now doing a study of the effectiveness of vinegar as a disinfectant in this rinse water. I believe that 0.5% vinegar solution should reduce the bacteria at
least 1,000 to 1 in approximately 15 or 20 seconds. The typical quats and chlorines are actually rendered ineffective by organic and soap materials very rapidly.
Beh
avio
r
FAILU
RE
TO
WAS
H
HAN
DS
COR
RECT
LY
Cons
eque
nce
Indivi
dual
Abilit
y to
get
task
done
more
quickl
y/prod
uce
more
items
than if
having
to stop
to
Consequence
System
More products being produced, and thus
sold
Customers served in a timely manner;
more customers served within a given
period of time
Customers pleased with company's
speedy service
No zero-defect performance in terms of
correct hand washing
Possible customer dissatisfaction if
customer sees employee not washing
hands
Possible customer illness resulting in loss
of business, liability suit, or bankruptcy
wash
hands,
and
feeling
good
about
the
progre
ss
Abilit
y to
serve
custo
mer
more
quickl
y and
feeling
good
about
it
Possib
le
praise
from
owner/
manag
er for
servin
g
custo
mers
in a
timely
manne
r
Possib
le
negati
ve,
noninstruc
tive
feedba
ck
from
owner/
manag
er
******
Explanation:Management is probably the "root cause" of the hand washing problem today, because the attitude is that there is no time to train employees. The
correct approach to evaluating a hand washing system is to use the ABC (antecedent-behavior-consequence) diagram. This overhead illustrates the ABC cycle
when the behavior is failure to wash hands correctly.
18.
ABC cycle example for correct hand and fingertip washing in a behaviorcontrolled TQM system
Anteceden
Conseque
Behavior
Consequence
t
nce
Individual
System
Automated
Ability to
Appropriate number of products being produced, and thus
top-quality,
get task
sold
well-lit
done and
Customers served in a timely manner
hand and
CORRECT to serve
Customers pleased with attention paid to food safety
fingertip
HAND
customer,
Zero-defect performance in terms of liability costs
washing
AND
and feeling Possible customer dissatisfaction if customer is in a hurry and
station at
FINGERTI good about needs immediate service, but easy to assuage by employee
the
P
knowing
saying, "I did not want to take the chance of making you ill."
employee
WASHING that the
entrance to
100
customer
the kitchen PERCENT will be
Adequate
OF THE
served safe
supplies
TIME
food as a
present;
result of
back-up
readily
available
Employee
under time
pressure,
but time to
wash hands
and
fingertips
is insisted
upon by
manageme
nt
Customers
are aware
of
manageme
nt's
attention to
food safety
Adequate
training in
correct
hand and
fingertip
washing
procedure
Procedure
is habitual
with
employee
Immediate,
certain
enforceme
nt of
behavior
hand and
fingertip
washing
Positive
feedback
from
owner/man
ager for
following
this critical
safety
procedure
Job is
retained
by
owner/man
ager is
expected;
employee
is fired
upon
failure to
wash hands
and
fingertips
******
Explanation:This cycle shows the antecedents and consequences for correct hand and fingertip washing. Note that it is very important that the consequences be
positive and rewarding in order to instill in employees the desire to wash fingertips correctly when they enter the kitchen.
19.
1. The head of state food safety program writes a semi-annual fact sheet on safe hand washing.
2. The state has an up-to-date file of the latest research reports on safe hand washing.
3. All food safety inspectors can validate safe hand washing with the E. coli test.
4. All food safety inspectors can demonstrate safe hand washing (the official state method).
5. All food safety inspectors can verify a unit's safe hands program.
6. Inspectors give all employees a 10-minute written knowledge test during an inspection.
7. There is an annual industry / government meeting to improve the state safe hands program. Ten (10) government and ten (10) industry people are randomly
selected each year and are required to meet and review the program.
8. The state keeps statistics, which are updated monthly, on percent of food employees checked that month that could correctly demonstrate safe hand washing.
9. The government must have epidemiological proof of cause of illness for every requirement they have in the state code, to include hand washing.
******
Explanation:A major problem nationwide is that there is no initiative to lead a hand washing program in the states. The sanitarians have different ideas for what
they want, and there is no knowledge. Hence, the first step in an effective national program is to tell the industry that the state has the responsibility for correct
knowledge. The nine factors shown in the overhead are critical elements that I teach the foodservice industry to require of the state food safety leaders so that the
state is held accountable for providing correct knowledge.
20.
Government risk assessmentof the probability of safe fingertip washing in a retail food operation
1. The manager has an up-to-date file of semi-annual fact sheets from the state on hand washing. The manager can demonstrate the correct procedure for
fingertip washing.
2. The manager has a signed written test for hand wash mastery for all employees that show the employees:
- Were trained in safe hand washing.
- Viewed the state hand wash video.
- Demonstrated to the manager that they could double-wash their hands.
3. The manager has a monitoring and reward program for hand washing
4. Five (5) employees, chosen at random, can correctly demonstrate the double-hand wash. Some are tested for E. coli under the fingernails.
5. Employees are retrained and tested every 6 months.
******
Explanation: The question is, then, how does one correctly evaluate the probability of correct hand washing in a retail food operation. The five items in this
overhead explain the critical variables that should be examined during a government risk assessment of a hand washing program. It begins with a state-mandated
program that managers must follow, and all employees must know. That program must have been validated as being effective in actual operation.
21.
22.
Planning and Pre-control
____Owner sets the example.
23.
Summary
1. How to achieve safe hands is no mystery. It is being done most of the time.
2. The state must have one basic procedure, on videotape, for removal of fecal pathogens on fingertips, and everyone in retail food operations must do the
procedure. There must be verifiable research data that proves the procedure does reduce pathogens on hands and fingertips to a safe level. It must be shown that
this is the minimum effective procedure.
3. In the kitchen, the raw food and ready-to-eat food must be separated and employees must clean-as-they-go. They must clean hands between handling raw
chicken and ready-to-eat food.
4. The percent of correct performance by employees must be measured and recorded by the manager and at the state level.
5. Good performance behavior must be rewarding, not punishing.
6. The government must inform the consumer what actions do not warrant immediate hand washing. These are:
- putting fingers to mouth
- tying shoes
- blowing nose
- bussing dishes
- touching dirty rags, etc.
It is the industry's responsibility to provide quality and customer satisfaction.
******
Explanation:This presentation points out that there is no mystery to achieving safe hands. A number of my clients who have used nail brushes for 20 years do
not have foodborne illness incidents caused by inadequate hand washing. They represent about 5,000 food establishments of various types. The process begins
with correct knowledge, which, today, should be provided by the state. Everyone in the state should use the same method. The state is responsible for validating
in a kitchen that the process achieves a 100,000-to-1 reduction of pathogens on fingertips. Both the state and management, then, measure correct performance by
testing employees periodically to find out how they are doing. their performance must be rewarded by the state. It is up to the government to tell consumers that
putting fingers in the mouth, tying shoes, blowing the nose, bussing dishes, and touching dirty rags are not a food safety issue, that fecal pathogens on fingertips
are the critical problem, and the hand washing procedure takes of it.
24.
25.