What is Hepatitis A?

News of an apparent Hepatitis A outbreak has been making headlines this week. But, what is Hepatitis A? How can it be prevented, and should your restaurant be concerned?

According 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]  Typically, uncooked Hepatitis A-contaminated foods are the source of an outbreak; for example, frozen strawberries are the source for this most recent outbreak.[1]  Yet, according to the CDC, cooked foods can also be a source of infection if the temperature during food preparation is inadequate and does not kill the virus, or if food is contaminated after cooking, as is the case with outbreaks associated with infected food handlers.

Hepatitis A is rare in the United States. In fact, according to the CDC, there were an estimated 2,500 acute Hepatitis A infections in the United States in 2014.[1] It is also one of the few foodborne illnesses that can be prevented by vaccination.[2] Yet, outbreaks can happen, and the good news is this foodborne illness is preventable, if certain measures are taken. These include:

• Washing hands with soap and water – food handlers must always wash their hands with soap and water after using the bathroom and before preparing food
• Wearing gloves – food handlers should always wear gloves when handling or preparing ready-to-eat foods
• Staying home when ill – restaurant workers should stay home from work if they are ill[3]

While Hepatitis A is rare and preventable, it is still important to learn the facts about this foodborne illness.

Additional information can be found on the following websites:

• Centers for Disease Control and Prevention
• FoodSafety.gov

1. Centers for Disease Control and Prevention. Viral Hepatitis – Hepatitis A Information. Retrieved September 19, 2016, from http://www.cdc.gov/hepatitis/hav/
2. Foodsafety.gov. Hepatitis A. Retrieved September 19, 2016, from https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/hepatitisa/
3. About Hepatitis. How to Prevent Hepatitis Infection. Retrieved September 19, 2016, from http://www.about-hepatitis.com/hepatitis_prevention#.V-AAHfkrJhE

Factory-sealed Dispensing Systems vs. Bulk Soap – What’s the Difference?

Having a good hand hygiene regimen – washing your hands with soap and water or using an alcohol-based hand sanitizer with at least 60% alcohol when soap and water are not available – is one of the most important measures we can all take to help reduce the spread of germs that may cause illness. This is why it is critical for us to ensure we are using the most effective hand hygiene products and dispensing systems.

Soap and hand sanitizer dispensers play a key role in reducing the spread of infection. For example, touch-free dispensers help to prevent the spread of germs and allow for easy access to hand hygiene products. 

Yet, there is one dispensing system to avoid - an open, refillable bulk soap dispenser. Open, refillable bulk soap dispensers are those that are refilled by pouring soap into an open, partially filled reservoir. Continuing to use these types of dispensers actually works against efforts to create a healthy environment. Contaminants can easily enter the dispenser when it is being refilled and through use. Also, the bulk soap container itself can get dirty, spill, or be punctured, depending on where it is stored. 

One way to overcome this challenge is to switch to factory-sealed soap systems, which provide the safe, smart and sustainable solution to reducing contamination risks. Refills sealed at the factory help eliminate the possibility of outside contamination, foreign object ingress and vandalism. These dispensers not only help to keep hands cleaner – they also reduce maintenance and help give your restaurant a cleaner, more professional look. 

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September is Food Safety Month - Get the Facts

Every year since 2009, the non-profit Partnership for Food Safety Education has addressed food safety myths that people commonly hold and share with others. Over time, more than two dozen myths have been debunked with the FACTS that consumers need to know to help reduce their risk of foodborne illness.

All foods -- regardless of the way they were produced -- need to be handled and stored properly to prevent the growth of harmful bacteria that can cause foodborne illness.

Home Food Safety Mythbusters challenges ideas consumers often have about types of food and preparing and handling food at home -- things like:

“A hamburger that is brown in the middle is safe to eat.”

“A vegetarian is not at risk for foodborne illness.”

“Microwaves kill foodborne pathogens.”

This September for National Food Safety Education Month, the Partnership is highlighting “Top Ten Home Food Safety Myths and Facts.” 

How many of these “Top 10” have you believed over the years? Do you rinse your chicken (not a safety step), but you don’t rinse your melon? The Partnership invites you to take a look at food handling habits, and see if there are any that could be improved. 

The consistent practice of four core home food safety steps -- Clean, Separate, Cook and Chill – including the practice of good hand hygiene before, during and after preparing your favorite meals, can reduce your risk of foodborne illness. And, importantly, it might help you set better and more consistent handling practices that reduce risk to other people in your household, like young children, an elderly relative or an immune-compromised family member. These people are at greater risk for getting sick – and for being hospitalized for a foodborne illness.
 
About Partnership for Food Safety Education:
The Partnership for Food Safety Education delivers trusted, science-based behavioral health messaging and a network of resources that support consumers and health educators. Get free consumer education downloads and register for events at www.fightbac.org.

Foodborne Illness Outbreaks in Restaurants – By the Numbers

We all know a foodborne illnesses outbreak poses a potential threat to your business. Yet, you might think your restaurant will never fall victim to one; really, what are the chances? Let’s take a closer look at the numbers associated with foodborne illness outbreaks to help put this into perspective.

• 60 – the percentage of foodborne illness outbreaks that happen in restaurants according to the Centers for Disease Control and Prevention (CDC)
• 250+ - the different types of foodborne illnesses that exist
• 864 – the number of foodborne illness outbreaks reported in the United States in 2014 according to the CDC
• 3,000 – the number of people that die each year from a foodborne illness
• 128,000 – the number of people hospitalized annually because of a foodborne illness
• 48 million – the number of people that get sick from contaminated food each year in the United States
• Priceless – the impact a foodborne illness can have on your restaurant’s reputation

These numbers really speak for themselves. They demonstrate that not only is a foodborne illness outbreak more common than you may believe, but that an outbreak has a tremendous impact on your restaurant’s success. These numbers also serve as a reminder that it is imperative to implement a strong food safety program. 

Cleanliness is the Difference

As a restaurant owner and operator, you want your restaurant to stand out. Exceptional food and service help to create a great guest experience, but one component of the dining experience that also has an impact is cleanliness.

According to data from Technomics[1], a restaurant’s cleanliness is one of the top attributes your guests value and one that either keeps or deters them from dining with you again. Cleanliness is also a critical aspect of your restaurant’s food safety program. This means the overall cleanliness of your restaurant not only affects your bottom line, but your restaurant’s reputation as well.  

It is important for your guests to experience a clean and inviting environment the moment they step through your restaurant’s door. This means making sure the exterior of the building is neat and tidy. It also means your lobby and entryway is pristine. This includes clean windows and floors and a well-painted and well-maintained waiting area.

This experience then carries through to the dining area. First, be sure to have clean tables and floors. When cleaning the tables, use a surface cleaner and sanitizer designed specifically for the food service industry that quickly and effectively removes germs on surfaces. Also, be sure to clean menus and other objects that guests frequently touch. 

Then there are the restrooms. Make sure these are cleaned frequently and the soap and paper towel dispensers are full. Speaking of soap dispensers, they play a key role in reducing the spread of illness-causing germs. For example, touch-free dispensers allow for portion-controlled dispensing and easy access to hand hygiene products. Also, look for soaps that are factory sealed. These types of refills help lock out germs and help protect the health of washroom users. 

You want your guests to have the best experience possible while dining with you, and the cleanliness of your restaurant helps to create that experience, and could be one of the reasons they dine with you again.

[1] Consumer Brand Metrics, Technomics 2016

How a Hand Hygiene Program Can Help Your Employees Stay Healthy and at Work

Are your employees coming to work sick? The answer is most likely, yes. 

A recent poll conducted by NPR, the Robert Wood Johnson Foundation and the Harvard T.H. Chan School of Public Health found that at least half of people who work in very public places, like hospitals and restaurants, report going to work when they have a cold or the flu.[1]

In a recent NPR article, Kirk Smith, who oversees foodborne outbreak investigations for the Minnesota Department of Health, stated that restaurant workers coming in sick is one of the biggest food safety problems there is. So, what can be done to overcome this problem? 

First and foremost, restaurant workers should stay home if they are sick, yet we know that isn’t always possible. But, by offering a comprehensive hand hygiene program, an employer may be able to increase employee wellness and reduce absenteeism.

Following a strong hand hygiene regimen, which includes washing hands with soap and water for 20 seconds and then using an alcohol-based hand sanitizer for extra protection, is one of the most important measures we can all take to reduce the spread of germs that can cause illness. In addition, a recent study published in The Journal of Occupational and Environmental Medicine found that an office equipped with PURELL® Hand Sanitizer and Hand Sanitizing Wipes throughout the workplace recorded 13.4% fewer sick days or unscheduled paid-time-off (PTO) in 2014-2015, as well as 24.3% fewer trips to the doctor for hand hygiene preventable illnesses.[2] This demonstrates the important role hand hygiene plays in helping your workers stay healthy and on the job. 

For more information on this study go to: http://journals.lww.com/joem/Fulltext/2016/06000/Impact_of_a_Comprehensive_Workplace_Hand_Hygiene.25.aspx 

[1] NPR, Robert Wood Johnson Foundation. Harvard T.H. Chan School of Public Health. The Workplace and Health. July 2016. Retrieved July 21, 2016, from http://www.npr.org/documents/2016/jul/HarvardWorkplaceandHealthPollReport.pdf
[2] Arbogast, JW., L. Moore-Schiltz, W. Jarvis, A. Harpster-Hagen, J. Hughes, A. Parker. 2016. “Impact of a Comprehensive Workplace Hand Hygiene Program on Employer Healthcare Insurance Claims plus Costs, Absenteeism, and Employee Perceptions and Practices.” Journal of Occupational and Environmental Medicine

How to Keep E.coli from Impacting Food & Restaurant Safety

Although strains of Escherichia coli, or what is commonly known as E.coli, can promote healthy functions within our bodies, some strains can cause serious and contagious illness.

According to the Centers for Disease Control and Prevention, E.coli is a common foodborne illness that spreads quickly.[1] And, without proper procedures in place, which include processes for food preparation and strong hand hygiene protocols, your restaurant might be at risk for a possible E. coli outbreak. So how can you reduce this risk?

In a recent interview, GOJO Microbiologist Dave Shumaker shares information about the highly contagious strains of E.coli, where they come from, and the measures you can take to mitigate your restaurant’s risk.

[1] Centers for Disease Control and Prevention, E. coli. Retrieved June 9, 2016, from http://www.cdc.gov/ecoli/  

Don’t Let Customers Leave with Salmonella

According to the Centers for Disease Control and Prevention, Salmonella is one of the most common causes of food poisoning. In fact, this bacterium is responsible for an estimated one million foodborne illnesses and 380 deaths each year in the United States alone.[1]

People become infected with Salmonella by either eating contaminated food that has not been properly cooked or that has been contaminated after preparation.[2] Salmonella is often found in raw food products that come from animals such as eggs, meat, and unpasteurized milk and dairy products.[3]

Because of the significant impact Salmonella has on employee and guest safety, this bacteria cannot be ignored by restaurant owners and operators. So, where does Salmonella come from? And what practices can you put in place to avoid Salmonella contamination in your restaurant? 

GOJO Microbiologist Dave Shumaker discusses the origin of a Salmonella outbreak and the preventive measures you can take to reduce the risk of contamination in your restaurant. 

[1] Centers for Disease Control and Prevention. Salmonella. Retrieved May 23, 2016, from www.cdc.gov/salmonella
[2] Vermont Department of Health. Salmonella. Retrieved May 23, 2016, from http://healthvermont.gov/prevent/salmonella/Salmonella.aspx
[3] Vermont Department of Health. Salmonella. Retrieved May 23, 2016, from http://healthvermont.gov/prevent/salmonella/Salmonella.aspx

What Really is Listeria?

While Listeria is not one of the most common foodborne pathogens, it is one that cannot be ignored by restaurant owners and operators. Why is that? According to the Centers for Disease Control and Prevention, Listeria is rare, but serious, and is responsible for 19 percent of deaths from foodborne illnesses.[1]  So, what is Listeria, and how can you reduce the risks associated with this foodborne pathogen?

GOJO Microbiologist Dave Shumaker takes a closer look at what makes Listeria so unique (it can grow and multiply in refrigerated environments) and discusses the preventive measures you can take to reduce the risk of an outbreak. 

[1] Centers for Disease Control and Prevention. CDC 2011 Estimate: Findings. Retrieved May 18, 2016, from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

Taking a Closer Look at Norovirus

According to the Centers for Disease Control and Prevention there are more than 250 different types of foodborne illnesses.  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.  So, what is norovirus, and how can you reduce the risks associated with this foodborne pathogen?

GOJO Microbiologist Dave Shumaker takes a closer look at norovirus and discusses the actions you can take to reduce the risk of a norovirus outbreak negatively impacting your restaurant.