What Foodservice Workers Need to Know About the FDA Final Rule on Consumer Antibacterial Soaps

Earlier this month, the FDA issued its Final Rule on antibacterial soap products marketed to consumers or made available for use in public settings. This ruling excludes antibacterial soaps used in foodservice settings, as well as hand sanitizers. In addition, while this rule only applies to a subset of active ingredients and products used outside of healthcare and food handling industries, there might be some confusion as to the regulation’s impact on the foodservice industry. 

The Important Role of Hand Hygiene Plays in Foodservice
Handwashing with soap and water is the first and most important step any restaurant worker can take to ensure the safety of food and reduce the risk of getting sick or making others sick. 

Whether it takes place on the farm where the food is being grown, or in the kitchen (at home or in a restaurant), hand hygiene is vital to preventing our food from becoming contaminated. Also, when people think about hand hygiene in the foodservice industry, they typically think about handwashing with soap and water. 

Antibacterial Soaps and the Foodservice Industry
While the FDA does not specify what type of soap – bland or antibacterial – for foodservice industry workers to use, antibacterial soaps are common.  

Antibacterial soaps are often used because they contain ingredients designed to kill germs on the skin, adding an extra level of protection from microbial contamination. In fact, a 2011 study, published in the Journal of Food Protection, compared bland and antibacterial soaps and found that antibacterial soaps did provide a statistically significant greater reduction in bacteria.

In addition, handwashing technique plays a critical role in reducing the transient, or illness-causing germs, on hands. Yet, oftentimes, handwashing technique is incorrect, and using an antibacterial soap helps kill germs missed by an ineffective washer. 

Download "Food Safety Hand Hygiene Regimen" Poster >

All in all, hand hygiene and using the right hand hygiene products play a critical role in food safety.

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

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.

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/  

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.