Poor hand hygiene is responsible for 89% of foodborne illness in which food was contaminated by food workers. But there is much more to food safety than hand hygiene.
Dr. Ruth Petran, VP Food Safety and Public Health, explained to the audience of an Ecolab Food Safety webinar today the factors contributing to foodborne illness, potential impact on brand and the key components of a strong food safety program to keep staff and customers, safe.
Key takeaways from the webinar are our 10 tips of a strong food safety program:
1- Make sure hand washing stations are visible, easily accessible and fully stocked
2- Establish regular cleaning protocols for food contact surfaces AND non-food contact surfaces
3- With your suppliers, establish a protocol for inspection of all food deliveries
4- In food preparation areas, establish procedures for surfaces, equipment, utensils and provide guidelines/ equipment for proper hygiene and cooking temperatures
5- Set proper procedures for food storage by refrigerator and storage areas
Visibility and Compliance
6- Establish a relationship with local public health officials and utilize health inspections and voluntary third party assessments to set best practices for your operation
7- Conduct regular daily, monthly and quarterly assessments to track progress and identify opportunities for improvement
8- Stay connected with your network to remain informed of latest in food safety issues and regulations
Training & Awareness
9- Establish rigorous food safety on-boarding training for new hires and follow up with continuous education and visibility for all staff
10- Post signage in appropriate areas to keep best practices top of mind
The entire series of Ecolab’s Public Health and Food Safety Matters webinars is available to watch online on http://en-uk.ecolab.com/pages/public-health-matters-webinar-series