Personal Hygiene/Handwashing

RSS

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.

A study from the Arkansas Center for Food Safety demonstrates the importance of application time and product formulation in the effectiveness of hand sanitizers, which is critical for food handlers.  

Our exclusive eBook, Achieving Sanitation Success with Innovative Techniques, Simplified SSOPs, and Applied Technology, will equip you with expert guidance on chemical applications and sanitation best practices to help your company achieve sanitation success and ensure food safety. 

Meritech’s new Sole Clean Low-Moisture Automated Footwear Sanitizing Pan sanitizes any style of footwear in just 12 seconds, with a fast-drying footwear sanitizer specifically catering to dry or semi-dry production facilities.

In the past week, the U.S. Food and Drug Administration (FDA) has published an updated list of its Human Foods Program priority guidance topics, resources to help industry comply with the Food Traceability Final Rule (FSMA 204), and a new Employee Health Policy Tool for food establishments.

A recent study provided insight into the on-farm hygiene characteristics that affect the contamination of milk produced at informal dairy farms in Zimbabwe. The risk variables identified in the study can serve as a foundation for microbial contamination prevention strategies for the sector.

In the first of this two-part episode of Food Safety Matters, we interviewed professionals from the industry, regulatory, and nonprofit sectors, live from the show floor of the Food Safety Summit, which took place on May 6–9 in Rosemont, Illinois. We discussed food safety culture, food safety regulation for cannabis-infused edibles, traceability, legacy facilities and equipment, and more.

Everyone entering a food processing facility needs to know and adhere to a set of rules that address food safety, basic sanitation, and safety. Plant rules for staff and visitors comprise elements of good hygiene culture and exist to minimize the potential for cross-contamination of foods, equipment, or utensils. Some of these elements have other roles, such as personal safety.

Kimberly-Clark Professional™ has launched its new Kimtech™ Polaris™ Nitrile Exam Gloves for use in laboratory settings; are also suitable for manufacturing and safe for food contact; and provide high levels of protection, durability, and comfort.

 Idaho Central District Health (CDH) recently published a webpage offering a plethora of resources for foodservice managers to help them practice active managerial control (AMC), which involves actively leading employees in food handling practices to reduce the occurrence of foodborne illness risk factors.