Food Service
Food safety: facts and fallacies
According to the US Centers for Disease Control and Prevention, foodborne pathogens are responsible for 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths every year in America (Mead et al. 1999). What’s more, 60% of reported outbreaks attributed to a specific location occur in food service venues (Bean et al. 1996, Olsen et al. 2000). Considering these statistics, it’s no wonder that maintaining customer confidence is a primary concern for the food service industry today.
Good personal hygiene is fundamental to preventing foodborne illness outbreaks. The issue of poor hand washing compliance must be addressed aggressively wherever food is prepared and served, including restaurants, hotels, food processing facilities, hospitals and cafeterias. Numerous challenges must be overcome if we are to achieve hand washing and drying compliance and reduce the risk of foodborne illness outbreaks.
Fast fact
According to the International Association for Food Protection study*, around one third of outbreaks attributed to infected food workers occurred when the workers were asymptomatic – no symptoms were present yet the workers were infectious. This emphasizes the importance of preventive actions, such as regular hand washing and drying, and good personal hygiene practices.
Top reasons for hand washing resistance:
- Materials for washing unavailable or inconveniently located
- Lack of clear signage or reinforcement
- Poor hand washing and drying habits
- High turnover rates
- Too busy
- Hands hurt/skin damage
- Health risks not understood or recognized due to lack of education
Source
Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. Food-Related Illness and Death in the United States. Emerging and Infectious Diseases 1999; 5(5):607-625.
Bean NH, Goulding JS, Lao C, Angulo FJ. Surveillance for Foodborne Disease Outbreaks--United States, 1988-1992. MMWR CDC Surveill Summ, 45(5):1-66, 1996.
Olsen SJ, Mackinnon LC, Goulding JS, Bean NH, Slutsker L. Surveillance for Foodborne Disease Outbreaks--United States,1993-1997. Mor Martal Wkly Rep CDC Surveill Summ 200 Mar 17;49(1):1-62.
* Michaels B, Blevins M, Bartleson B, Todd E, Guzewich J, Griffith C. (2002). The Role of the Infected Food Handler in Foodborne Illness Outbreaks, Part I Risk Factors and Patterns of Transmission.