Helping Your Workers Stay Healthy During Cold and Flu Season

It’s February, and that can only mean one thing…it’s cold and flu season. It’s the time of the year when both your employees and guests might bring with them coughs and sneezes into the restaurant. So, how can you help your employees stay healthy during this time of the year?

The flu vaccine and diligent hygiene are important measures everyone should practice this time of the year to help reduce the spread of germs that can cause illness. In fact, the Centers for Disease Control and Prevention[1] (CDC) recommends the following actions:

1. Take the time to get a flu vaccine. According to the CDC, even though it is already February, it’s not too late to get a flu shot since flu activity can last until May.
2. Take everyday preventive actions to stop the spread of germs. This includes washing your hands often with soap and water, and if soap and water is not available, use an alcohol-based hand sanitizer with at least 60% alcohol.
3. Take flu antiviral drugs, if your doctor prescribes them.

Another important element to cold and flu prevention is to sanitize and clean frequently touched surfaces with products specifically designed to kill these viruses. At work and in our homes, we all touch a variety of surfaces throughout the day. From doorknobs, to kitchen and break room counters/tables, to light switches, germs that can cause illness are easily transferred from one person to the next via the surfaces we touch. This is why it is important to sanitize and clean both hard and soft surfaces frequently as well as objects such as restaurant menus. Also, always sanitize and disinfect food-preparation surfaces with a sanitizer and disinfectant specifically formulated for those surfaces. 

While you cannot prevent sick guests from coming into your restaurant, you can help your employees stay healthy by sharing with them these tips.

1. CDC Says Three Actions to Fight the Flu, http://www.cdc.gov/flu/protect/preventing.htm

Here's a REALLY Timely Repeat About Norovirus: What Impact Does It Have on Your Restaurant?

In the news right now there are widespread reports of Norovirus outbreaks in the United States. While these outbreaks may be affecting schools and healthcare facilities, we all know the impact a Norovirus outbreak can have on a restaurant. Though we first published this post in mid-December, we thought it was especially important to share it again with you now - it's a really good time to take a closer look at your food safety program to make sure you have measures in place to reduce the risk of norovirus. And so... 

According to the Centers for Disease Control and Prevention (CDC), there are more than 250 different types of foodborne illnesses. Yet, norovirus is among the most common. In fact, norovirus is responsible for over 50 percent of foodborne illnesses in the United States. And looking at foodborne outbreaks over the last few years, foodservice establishments were the main source of these outbreaks, which are often related to an infected employee practicing poor personal hygiene and subsequently handling food. So what can you do to help ensure your restaurant doesn’t fall victim to a norovirus outbreak?

A strong food safety program that takes norovirus into consideration is critical. In the recent bulletin, “The Importance of Norovirus: Why You Should Have a Good Food Safety Program,” I along with Dr. Lee-Ann Jaykus and Dr. Elizabeth Bradshaw, both from North Carolina State University, take a closer look at norovirus and the preventive measures, including hand hygiene and surface sanitization, a restaurant can take to help reduce the spread of this foodborne illness.

Download Bulletin - The Importance of Norovirus: Why You Should Have a Good Food Safety Program

Find additional Norovirus information and downloads to help build a strong food safety program.

Norovirus: What Impact Does It Have on Your Restaurant?

According to the Centers for Disease Control and Prevention (CDC), there are more than 250 different types of foodborne illnesses. Yet, norovirus is among the most common. In fact, norovirus is responsible for over 50 percent of foodborne illnesses in the United States. And looking at foodborne outbreaks over the last few years, foodservice establishments were the main source of these outbreaks, which are often related to an infected employee practicing poor personal hygiene and subsequently handling food. So what can you do to help ensure your restaurant doesn’t fall victim to a norovirus outbreak?

A strong food safety program that takes norovirus into consideration is critical. In the recent bulletin, “The Importance of Norovirus: Why You Should Have a Good Food Safety Program,” I along with Dr. Lee-Ann Jaykus and Dr. Elizabeth Bradshaw, both from North Carolina State University, take a closer look at norovirus and the preventive measures, including hand hygiene and surface sanitization, a restaurant can take to help reduce the spread of this foodborne illness.

Download Bulletin - The Importance of Norovirus: Why You Should Have a Good Food Safety Program

Find additional Norovirus information and downloads to help build a strong food safety program.

Selecting the Right Surface Sanitizer for Your Restaurant

In 2012, Technomic asked 38,000 quick serve restaurant customers what were the most important factors they consider when visiting a restaurant. While food ranked at the top of the list, 88 percent of those surveyed said cleanliness was most important to them.

We know that many factors go into ensuring your restaurant is clean. However, did you know that using the right surface sanitizing products play an important role in not only the cleanliness of your restaurant, but the health of your employees and guests as well?

Selecting the Right Products
With so many surface sanitizing options out there, how do you select the right one for your restaurant? The following are key questions to ask when determining what product is right for your employees and guests.

Efficacy

• Does it kill pathogens prevalent in foodborne illness outbreaks, such as Norovirus, Salmonella and E.coli?
• How quickly does this product kill these pathogens (e.g. 30 seconds vs. 5 minutes)?
• Will the surface remain wet long enough to meet the required kill times (e.g. 30 seconds)? Or, will you need to re-wet the surface in order to achieve the required kill times (e.g. 5 to 10 minutes)?
• Is the product also an effective surface cleaner?
• Is the product effective on both hard and soft surfaces?

Safety

• Are there any precautionary statements on the product label – like must wash hands after use or hazard to humans and domestic animals?
• Is the product approved for use on food-contact surfaces? Or, are you required to rinse food-contact surfaces with potable water after using the product?
• Does the product contain harsh fumes that might irritate employees and guests?
• Is the product compatible with the surfaces and equipment you plan to use it on?
• Is it easy to use?

Sustainability

• Is the product certified by a third party, such as EPA Design for the Environment (DfE)?

 
While these may seem like many questions to consider, key thought leaders in sanitization encourage you to walk through all of them to make sure you are selecting the ideal surface sanitizer for your needs. In the end, you want to make sure your products have a strong combination of efficacy, safety and sustainability.