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Evidence-Based Handwashing Research    

Studies answer the c-suite doubters, the guardians of the risk-prone status quo.

Long periods without a confirmed foodborne illness outbreak fuel the feeling of operators that the need for better handwashing is overstated. The CDC disagrees as do those enduring the wrath of the recent Norovirus and Hep A outbreaks. http://www.nasdaq.com/article/chipotle-mexican-grill-inc-earnings-drop-76-in-q4-20170202-01447.

http://www.foodsafetynews.com/2016/08/airline-foodservice-workers-latest-victims-of-hawaii-hepatitis-a-outbreak/#.WPYtulPyvVp
Compromised hand hygiene is the most frequently cited contributing factor in post-outbreak assessments.

1. Let’s join Pam Ritz for the final chapter in this series on risk-based handwashing. Pam makes the case for treating handwashing as a process that warrants greater control measures.  She walks us through some of the best available outbreak studies illustrating the “Why” of handwashing. https://youtu.be/R5uDuCM-MbM

2. This completes the 5-part series on the risk of the unwashed hand. Thank you Pam Ritz for this important contribution to public health and operator risk reduction. The series is available at http://handwashingforlife.com/about-us/take-5-leadership-group

3. Next Tuesday, we will share a foodservice operator's answer to this challenge of risk-based handwashing and greater process control.
 







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Handwashing For Life · jmann@handwashingforlife.com · Libertyville, Illinois 60048 · USA

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