But take a look at these headlines. What would happen to one of those operators if they were implicated in a foodborne illness outbreak? It’s highly likely there would be a significant loss of sales and the strong possibility of a closure, at least temporarily. In any economy it is difficult for an operation to recover from a foodborne illness outbreak. In today’s marketplace it could be a fatal blow.
The EHS Net data showed that there were two main contributing factors that led to foodborne illness in foodservice establishments. They are ill workers and bare hand contact with ready-to-eat food. Now we know and you know what the common link is that connects those two factors is Handwashing!
Food worker behavior and motivation is a large part of this issue. We can’t guarantee that workers was hands when & how the should. So food managers need some additional insurance by using multiple barriers You want to achieve barrier protection, this can be accomplished by the combining two or more methods: Hand soaps / hand sanitizers / nailbrushes / dispensers for these products / gloves where appropriate. No one barrier method is perfect, but in combination we have a better chance to reduce the risk. Our hands have both good & bad bacteria on them in that 100,000. The good bacteria is called “resident bacteria” – it protects your skin, keeps it healthy, moist and resistant to some infectons. The bad bacteria is called “transient bacteria” – it’s the pathogenic bacteria that can cause disease by hitchhiking on the fingers / hands to food OR it creates an infection if the skin is broken (ex. Staph bacteria).
So why all the fuss about handwashing? The fingertips and under the nails is where you will find 80 – 90% of the bacteria and viruses that cause foodborne illness. Why there? It’s the dreaded fecal-oral route! If a foodservice worker is carrying these pathogens in their intestines and does not thoroughly wash hands after using the restroom, the bugs stay on the fingertips and hands. These pathogens can then easily move from the hands to the foods being prepared. The Importance of Hand Drying: Microbiological studies show that using paper towels helps remove bacteria from hands and reduces bacterial counts by 58%. Hand dryers, on the other hand, significantly increase bacterial counts by a factor of over four times. Hot air dryers are the worst offenders in spreading bacteria with one famous study showing a 500 percent increase of bacteria found on the hands after hot air drying as opposed to the same hands immediately after washing; a 42 percent reduction in bacteria after drying with a paper towel; and a 10 percent reduction after using a cotton towel (Redway et al. 1994). The problem with hot air dryers is that they draw in air from the immediate toilet environment in order to blow it out again in a more concentrated form. The filters within the mechanism act as a major source for staphylococci and Micrococci, Escherichia coli and other skin and gut bacteria - the bacteria are then blown directly onto the hands, clothes, face and hair. The nozzles and buttons are also a major source of bacteria as is every other touchable object in a restroom. Paper towels help brush off and remove germs loosened by washing. Electric dryers take more time than using a paper towel. The average time to achieve 95 percent dryness is 12 seconds with a paper towel versus 43 seconds with a hot air dryer. Few people use hot air dryers long enough to ensure more than 55 to 65 percent dryness.
So now more than ever, our foodworkers must be taught to understand of the importance of food safety. We’d like to share some finding with you from the Environmental Health Specialists Network (EHS Net). EHS Net is a collaboration between: the CDC, National Center for Environmental Health, FDA’s Center for Food Safety and Applied Nutrition, the USDA and Nine states (California, Connecticut, Georgia, Iowa, Minnesota, New York, Oregon, Rhode Island, Tennessee). After conducting site visits at 50 food service establishments in each of those states, these results were compiled.
Additionally, workers dried their hands in 31% of activities but used soap in only 28% of activities, indicating that when workers omit a component of hand washing, it is usually soap. Perhaps one of the more disturbing findings is that hands were washed appropriately after only 23% of activities in which raw animal products were prepared. This activity is arguably one of the riskiest food preparation practices; depending on the activities in which workers engage after preparing raw animal products, those who do not wash their hands could contaminate work surfaces, equipment. Results indicated that workers engaged in approximately 8.6 work activities per hour for which hand washing is recommended. However, workers made hand washing attempts (i.e., removed gloves, if worn, and placed hands in running water) in only 32% of these activities and washed their hands appropriately (i.e., removed gloves, if worn, placed hands in running water, used soap, and dried hands) in only 27% of these work activities.
As hand washing does not remove all pathogens from hands, the Food Code also specifies that bare hand contact should be prevented when working with ready-to-eat food (RTE; i.e., foods that are safe to eat without further cooking) and minimized when working with non-RTE food by the use of barriers such as disposable gloves, deli tissue, and utensils. Proper glove use can be effective in decreasing the transfer of pathogens from hands to food. However, some food safety researchers and practitioners believe that glove use can promote poor hand washing practices. For example, research suggests that some workers believe that glove use negates the need for hand washing. This is why we say handwashing does not eliminate the need for gloves; and gloving does not eliminate the need for handwashing.
In a time when our customers may be thinking more about how to cut costs and reduce spending, we have to help them understand that food safety is not the place to make cutbacks. Instill the insurance factor. Spend a few pennies for a huge savings. We need to educate them on the link between ill workers, bare hand contact and handwashing. Do they really understand that those factors are connected via the fecal-oral route. It’s not everyone’s favorite thing to talk about, except for maybe us, but it’s something they must understand in foodservice. They need to understand handwashing and how to teach it to their employees. They need to understand why gloving is important as a barrier between hands and food. And lastly, they need knowledge. One way is to achieve this is to suggest that they obtain Manager Certification. This is mandatory in some jurisdictions, but again, even if it’s not, taking the initiative to attend and pass a food safety certification class like ServSafe will reduce the risk of foodborne illness. In fact, in the EHS Net data, the presence of a certified kitchen Manager was the major distinguishing factor between non-outbreak restaurants and those restaurants that had suffered a foodborne illness outbreak. We understand the challenges and difficult times that foodservice operators are facing today. But there is never a good time to compromise on food safety.
How To Care For Gloves • Wash, rinse and sanitize reusable heavy-duty safety gloves after each use. (For infection control,we recommend assigning a separate pair of heavy-duty gloves for each employee.) • We do not recommend reusing or washing disposable gloves—wash hands and use new disposable gloves. • Keep gloves conveniently located in racks at hand sinks and near workstations. Written Standard Operating Procedures should be drafted and all employees formally trained in safe food handling. Please demonstrate and involve food workers when teaching them how to wash hands and use FoodHandler Gloves.
Why Should I Want To Use Different Gloves in Food Service
Why Should I Want to Glove? Presented by PFM
<ul><li>A foodborne illness outbreak is difficult to recover from in any economy. </li></ul><ul><li>How would your foodservice operation facing an outbreak, fare in today’s marketplace? </li></ul>Are YOU at Risk?
Latest U.S. Stats on Foodborne Illness 2011 <ul><li>About 48 million people (1 in 6 Americans) get sick from foodborne illness </li></ul><ul><li>128,000 are hospitalized </li></ul><ul><li>3,000 die each year from foodborne diseases, according new estimates from the Centers for Disease Control. </li></ul><ul><li>About 90 percent of estimated illnesses, hospitalizations, and deaths were due to 7 pathogens. The most hospitalizations & deaths were from Salmonella . </li></ul><ul><li>Nearly 60 percent of estimated illnesses , but a much smaller proportion of severe illness (less deaths), was caused by a tiny little bug called norovirus. More later on that… </li></ul>
<ul><li>The producer/grower, manufacturer, distribution or the operator? </li></ul><ul><ul><li>Shared by many people in every stage of production, including consumers themselves. </li></ul></ul><ul><li>But a significant share of the responsibility for providing safe food rests with the retail and food service operators. </li></ul>
<ul><li>Active Managerial Control by the Person in Charge (PIC) & their managment team </li></ul><ul><ul><li>By incorporating specific actions or procedures to attain control over risk factors </li></ul></ul><ul><ul><li>Preventing rather than reacting to food safety issues </li></ul></ul>Are You the “PIC” – Person in Charge?
<ul><li>CDC identifies the most significant contributing factors directly relating to foodborne illness. </li></ul><ul><li>Food from Unsafe Sources </li></ul><ul><li>Inadequate Cooking </li></ul><ul><li>Improper Holding Temperatures </li></ul><ul><li>Contaminated Equipment </li></ul><ul><li>Poor Personal Hygiene – the BIG ONE! </li></ul>Can YOU Control your risks?
<ul><li>Better known as: </li></ul><ul><li>“ To Know Me is to </li></ul><ul><li>Wash Hands & GLOVE ME” </li></ul>Then you must have control over this…
<ul><li>What are ready-to-eat foods? </li></ul>The FDA Food Code says:
Restricting or excluding ill employees Frequent and thorough handwashing No bare hand contact with Ready-to-Eat Foods– use of barriers such as gloves or utensils Data shows the 2 contributing factors that lead to foodborne illness in foodservice establishments are ill workers & bare hand contact with RTE foods . The common link is HANDWASHING . Proper Handwashing
<ul><li>WHO wants to be a WINNER? </li></ul>The HANDWASHING OLYMPICS!
CORRECT HANDWASHING METHOD: USE FINGERTIP NAILBRUSH or the “CLAW PAW”– bending your fingertips into the opposite palm & scrub. Use friction for 20 seconds! 20 seconds is longer than you think!
What’s on those nasty FINGERTIPS? The fingertips and under the nails is where you will find 80 – 90% of the bacteria and viruses on the hands. Note the RED spots & what is usually missed on a poor handwash.
<ul><li>Viruses such as Norovirus & Hepatitis A are directly related to hand contamination from human feces or vomit. </li></ul><ul><li>The “HAND FECAL ORAL ROUTE” of foodborne illness transmission --If an ill food worker makes a bathroom stop & doesn’t wash hands at all or well enough, we call that very ICKY fingers ! Toilet paper is NOT enough to prevent transmission to fingertips J </li></ul><ul><li>Recent outbreaks have also shown that Noroviruses may be transmitted via droplets in the air several feet away from an ill person who has vomited already. Vomiting is usually 1 st symptom w/o feeling sick before. </li></ul>
<ul><li>There’s 100,000 bacteria living on each hand – some good (resident bacteria) & some bad (transient pathogens). </li></ul><ul><li>If Norovirus is there, viruses are 1000 times smaller than bacteria & the dose of Norovirus needed to make someone sick is less than 100 viral particles. </li></ul><ul><li>Large Norovirus outbreaks have become quite common in food service establishments including QSR’s / casinos/schools/ cruise ships/ nursing homes, etc. </li></ul><ul><li>Handwashing & Barriers such as utensils, gloves, paper wraps help reduce bacterial & viral transmission to food. </li></ul>
Why Isn’t Handwashing Enough? <ul><li>Centers for Disease Control / Environmental Health Specialists Network 2010 Study </li></ul><ul><li>Appropriate handwashing occurred less than 30% of the times it should have. </li></ul><ul><li>Hand washing and glove use were more likely to occur: </li></ul><ul><ul><li>With food preparation than with other activities </li></ul></ul><ul><ul><li>When workers were not busy </li></ul></ul><ul><li>Hand washing was more likely to occur in restaurants </li></ul><ul><ul><li>Where food workers had received food safety training </li></ul></ul><ul><ul><li>With more than one hand sink </li></ul></ul><ul><ul><li>With a hand sink in the food workers’ sight </li></ul></ul>
What’s Happening with Gloves? <ul><li>CDC / EHS Net Findings </li></ul><ul><li>Glove use was more likely to occur in restaurants </li></ul><ul><ul><li>That were part of a chain </li></ul></ul><ul><ul><li>Where glove supplies (size & location) were accessible in food preparation areas </li></ul></ul><ul><li>Handwashing and glove use are related. </li></ul><ul><ul><li>Less handwashing can occur with activities where gloves are worn so training & monitoring of foodworkers is a MUST DO to lessen the risk. </li></ul></ul>
Why All the Fuss About Handwashing? <ul><li>Hands are the most common mode of transmission for pathogens! </li></ul><ul><li>REMEMBER… </li></ul><ul><li>Handwashing does not eliminate the need for gloves. </li></ul><ul><li>Gloving does not eliminate the need for handwashing. </li></ul><ul><li>Consider gloving as another form of insurance. </li></ul>
So How Can YOU Help? <ul><li>Help your TEAM to be Proactive Rather than Reactive </li></ul><ul><li>Teach about the “fecal-oral route” as the link between ill workers, bare hand contact and lack of handwashing. </li></ul><ul><li>Teach proper handwashing. </li></ul><ul><li>Teach proper gloving as an effective barrier between hands and food. </li></ul><ul><li>Consider gloving as another form of insurance. </li></ul><ul><li>Encourage Manager Food Safety Certification </li></ul><ul><ul><li>The presence of a certified kitchen manager (CKM) was the major distinguishing factor between outbreak and non-outbreak restaurants. </li></ul></ul>
Glove Training Tidbits <ul><li>Change gloves periodically </li></ul><ul><ul><li>and wash and dry hands each time . </li></ul></ul><ul><li>Change gloves </li></ul><ul><ul><li>after sneezing, coughing, or touching your hair or face. </li></ul></ul><ul><li>Always wear gloves over a bandage </li></ul><ul><ul><li>if you have a bandage, infection, cut or sore and temporarily avoid direct food handling duties. </li></ul></ul><ul><li>Remove disposable gloves correctly </li></ul><ul><ul><li>Grasp at the cuff and peel them off inside-out, this will help to prevent contamination of hands </li></ul></ul><ul><li>FDA Food Code </li></ul><ul><ul><li>states that workers wearing artificial nails or fingernail polish must wear disposable gloves. </li></ul></ul>
Again, Use MULITIPLE Barriers for Safer Hand Hygiene <ul><li>HANDWASHING is the primary barrier </li></ul><ul><li>Install multiple handsinks in convenient locations if you remodel or build </li></ul><ul><li>Utensils– a wide variety of unique utensils can handle foods-research it </li></ul><ul><li>Paper wraps </li></ul><ul><li>Bags or food containers </li></ul><ul><li>Hand sanitizers </li></ul><ul><li>Nail brushes </li></ul><ul><li>Educate staff & don’t expect everyone knows the correct way to wash hands – involve them in the process – even veteran food workers. </li></ul><ul><li>The right GLOVES —remember they are “ task-specific” </li></ul><ul><li>GLOVE OPTIONS??? </li></ul>
<ul><li>Strong Illness policy! </li></ul><ul><ul><li>Employees report symptoms to PIC (person in charge): vomiting, diarrhea, sore throat with fever, jaundice and infected wounds. </li></ul></ul><ul><ul><li>PIC report confirmed foodborne illness cases to Health Department: Salmonella typhi, Shigella, Hepatitis A, Norovirus; Ecoli 0157:H7. </li></ul></ul><ul><li>Enforce handwashing! </li></ul><ul><li>No Bare Hand Contact with RTE Foods! </li></ul><ul><li>Your state’s no bare hands regulation </li></ul>
Managers must provide the Knowledge! <ul><li>At PFM, Knowledge is the Strongest Protection We Offer! </li></ul>
QUESTIONS / COMMENTS ? Steve Gubelman PFM President [email_address] (770)971-6451