From Under the Hairnet

Handwashing, proper handwashing, frequent handwashing, and remember that there is no replacement for handwashing.  Hand Sanitizers are not a replacement for proper handwashing.

When should hands be washed?

• After using the restroom
• Before entering a food prep area
• Before preparing food
• When changing tasks in a food prep area
• Before putting on disposable gloves.
• After touching body parts, face, nose, hair, etc.

Proper Hand Washing

• warm water (100F)
• soap
• disposable towels

Using soap and warm water vigorously scrub hands for 10-15 seconds paying special attention to the finger nails and between fingers. 

How long is 15 seconds?  Sing Happy Birthday song twice.

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In the past 60 days over 300 people have been sickened in local eating establishments.  In mid December Norovirus struck patrons at the long time favorite 42nd St. Oyster Bar and just this past weekend over 150 attendees of the YMCA Leadership Conference at the Raleigh Convention Center suffered from nausea, diarrhea, and related symptoms following their Friday evening meal. Six people required hospitalization.  The investigation is ongoing as to the Convention Center outbreak cause.

It's hard to pinpoint causes of food borne illness outbreaks especially in the case of Norovirus, however inspection reports indicate that the Convention Center caterer had numerous sanitation violation including soiled untensils, under strength sanitizer, and food found to be in the temperature danger zone.

The concern for the public is; have these violations and especially the root causes been corrected?  The other issue is that in a recent inspection the Converntion Center scored 88.5 (B) but was awarded 2 bonus points for completion of a Food Safety course. The end result is the Center now graded an (A) with the extra points.  Obviously, completing the course didn't help the site conditions or increase the level of Food Safety experienced by the patrons. 

Successful completion of ServSafe or a like food safety course should be expected and not treated as a bonus. Establishments should be docked points for not having completed the course. This would not give the eating public a false sense of security.

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You go to the deli and the person behind the counter is wearing latex gloves.  How do you feel your sliced liverwurst shopping experience is going to go?  The guy has gloves on; what could go wrong?  Did he wash his hands before he put the gloves on?  Did he wash his hands and change his gloves after he changed tasks prior to taking your order?  There are too many chances to contaminate those gloves before he presents you with your sliced goodness.

There are less than well trained associates out there that think the gloves are to protect themselves, not you or your food.  The clerk should wash his hands before putting on gloves and should change gloves after changing tasks.

Tip: be observant and call out opportunities for hand washing. It could save you and your family many unpleasant trips to the restroom.

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Always thaw frozen foods in the refrigerator. This will never allow the food to enter the temperature danger zone. (41-135f) 

Mom always just put the chicken on the counter in the morning and let it thaw all day  and it was ready to cook at 5PM.  Too bad salmonella was growing like crazy on the surface of the bird since 1:30PM YUK!!!

Plan dinner for tomorrow the night before and throw the cluck in the fridge.

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