PERSPECTIVES
There’s a common misconception about cruise lines that has plagued the industry for years. “The cruise-ship virus” – or Norovirus, as it’s known on land – is most commonly associated with illness outbreaks on cruises. But what does all this have to do with restaurants? Don’t worry – we’re getting there…
Read MoreRestaurant operators are asked to do a lot of things, and just maintaining cleanliness standards can be full-time job, in and of itself. Preventing cross-contamination is one of the most important ways to keep guests & employees safe from foodborne illness.
Read MoreAlthough the “bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves.
Read MoreA comprehensive body fluid spill kit is one of the most important tools food safety teams can include as a part of their overall risk management plans. The benefits outweigh the relatively minor costs of including response kits as a part of an organization’s protocols. There are three main reasons why organizations should seriously consider investing in body fluid spill kits.
Read MoreRecent changes to the U.S. food codes call for the inclusion of a written plan to address body fluid spills. Yet, not all response plans are the same, making it important for you to have a proper plan for bodily fluid accident clean-up. The following response plan outlines a recommended defense against unplanned accidents and spills involving body fluids like vomit, blood and diarrhea.
Read MoreIt’s common knowledge in the foodservice industry that cleaning and sanitizing surfaces, along with proper hand hygiene practices, is one of the best ways to prevent cross-contamination of germs in restaurants. But just because things look clean doesn’t mean they are – kitchen equipment, storage areas, countertops and even cutting boards can hide germs and food soils even after they’ve been cleaned and sanitized. And that’s bad news for your food safety program.
Read MoreMany of us may ask ourselves this question and wonder why people tend to be sick especially during the winter months. And, if you have asked yourself that question, you are not alone. In fact, researchers have always sought to find the answer.
Read MoreWe all know that spill kits are an important part of your restaurant’s food safety and risk management program. Yet, not all spill kits are the same, making it important for you to ask your spill kit vendor some very specific questions. The following is our recommended list of the Top 5 questions you should ask.
Read MoreAccording to the Centers for Disease Control and Prevention (CDC), Hepatitis A is a highly contagious liver infection that is usually transmitted either through person-to-person contact or through consumption of contaminated food or water[1]. It is usually transmitted when an infected person has not properly washed his or her hands after using the restroom or before preparing and eating food.
Read MoreAccording to the Centers for Disease Control and Prevention, there are more than 250 different types of foodborne illnesses.[1] Yet, there is one that is the most common – norovirus. In fact, norovirus is responsible for 58% of domestically acquired foodborne illnesses, and nearly half of all foodborne disease outbreaks due to known agents.[2]
Read More
© 2016 - 2020 GOJO Industries, Inc. All rights reserved.
This site is published by GOJO Industries, Inc. It is intended for visitors from the United States.
Home | About GOJO | Terms of Use | Contact Us
