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– The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks.
– Proper handwashing, excluding ill staff (for at least two days after disappearance of symptoms), and properly cleaning and sanitizing after vomit events can reduce risk.
– Two 2010 outbreaks of norovirus were linked to an Auckland, New Zealand caterer and eventually traced to one food handler. The individual had been ill with norovirus and prepared meals soon after recovering from symptoms.

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Food Safety Infosheet Highlights:

– Mankato, MN civic center catering company linked to virus outbreak at two separate events

– Investigators trace outbreak to multiple food handlers who were ill

– Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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Food Safety Infosheet Highlights:

-Chicks are a popular present this time of year, but is it the best idea? This week’s infosheet covers recent outbreaks associated with baby chicks. Another popular Easter theme are eggs, which can also cause problems.

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Food Safety Infosheet Highlights:
– Testing revealed Staphylococcus aureus in Rolf’s Patisserie products.
– Bakery products such as cream-filled pastries like cream pies and chocolate eclairs are often implicated in Staphylococcus aureus outbreaks.
– Outbreaks at bakeries are often linked to poor personal hygiene, contaminated equipment and temperature abuse.
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– E. coli O157:H7 is found in the intestines and poop of ruminants and other mammals.
–  It is unclear exactly whether the source of E. coli O157:H7 was a food, beverage or food handler.
– The victim fell ill along with at least 10 of the 24 family members who attended a Thanksgiving gathering.

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Food Safety Infosheet Highlights:
– Staff member had been in contact with infected chickens.
– Food handlers can transmit Salmonella  in their poop without knowing; you don’t have to be ill to pass it on.
– Wash hands with soap after handling birds, baby chicks or reptiles and after contact with pet feces.

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Food Safety Infosheet Highlights:
– Source of outbreak is still unknown; hygiene, cross-contamination and food all potential factors
– 4-year-old Ronan Wilson’s symptoms  included vomit and feces red with blood, lungs filling with liquid and brain swelling
– 13 cases of E. coli O157:H7 were confirmed with some individuals showing no symptoms
– Practice good hygiene, especially food handlers who also care for children (including handwashing after handling diapers).

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Food Safety Infosheet Highlights:

– 7 of 21 linked cases required hospitalization
– Shigella is shed in the poop of infected individuals and for up to two weeks after symptoms have ended. Handwashing is a risk control factor.
– Ron and Sarah Bowers have filed a lawsuit on behalf of their two-year-old son, who began displaying symptoms of shigellosis (nausea, and abdominal cramping) on February 27.

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:

– 67 ill in UK outbreak linked to Godstone Farm in Surry; 13 ill in outbreak linked to the Pacific National Exhibition.
– Handwashing can reduce the risk of E. coli O157, but signs and sinks do not make people wash their hands.
– Be diligent in promoting the importance of handwashing with patrons and staff and compel folks with creative messages.

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:
– Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
– If you are sick with flu-like symptoms, stay home for at least 24 hours after your fever is gone. Keep away from others as much as possible.
– Wash your hands often especially after you cough or sneeze. Alcohol-based hand cleaners are also effective, but are best used after proper handwashing.

Click here to download the food safety infosheet.


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