Foodservice Sanitation and Infection Control

In 2011, record amounts of cantaloupe, grape tomatoes, chicken, strawberries, ground turkey and pre-packaged salads were recalled because of foodborne illness and contamination. The economic and reputational costs of a food outbreak, due to lack of sanitation and infection control measures, can be incalculable. Still, the numbers are sobering.

In 2000, the United States Department of Agriculture estimated that foodborne illness from two E. coli organisms, plus Campylobacter, Salmonella and Listeria, cost $6.9 billion, and the National Restaurant Association estimates that just one foodborne illness can cost a restaurant upwards of $75,000. The reputational costs can be high enough to drive a company out of business.

"People are more aware of the importance of sanitation and infection control/prevention," says Teresa Farmer, sustainability consultant for Knoxville, Tenn.-based Kelsan Inc. "People want to know that they are safe eating in an establishment, and seeing proper cleaning procedures being conducted in the front of the restaurant, and hand sanitizers placed near the restrooms, give people the assurance that they are being protected from disease."

Read more:
 http://www.cleanlink.com/hs/article/Foodservice-Sanitation-and-Infection-Control--14906

Microfiber Technology And Its Return On Investment

Twenty years after microfiber's debut and success throughout Europe, the United States is still slowly embracing microfiber technology. Often, it's a product that is misunderstood, underutilized and considered too expensive. Despite these perceptions, studies show that microfiber technology makes for a cost-effective cleaning tool that can reduce labor hours and dollars from the bottom line.

As demand has grown for microfiber technology — specifically mops and cloths — manufacturers have created products that are more effective, easier to use and more affordable. There are many new factors to consider when calculating the true return on investment (ROI). A properly implemented microfiber-based cleaning program can streamline cleaning tasks, improve cleanliness, while reducing water and chemical usage. It's also a cost-avoidance program — microfiber technology minimizes product replacement, and if used properly, helps preserve interior finishes, saving thousands of dollars and labor-hours in restoration.

Tips To Selecting Microfiber Technology

Not all microfiber is created equal. Custodial managers should evaluate the following factors when selecting a good quality product:
• Durability – the number of times a microfiber can move across an abrasive surface before wearing through, degrading or developing holes.
• Abrasiveness – the higher the scrub factor the better the performance of the cloth in removing dirt and bacteria from a surface or microscopic crevice.
• Absorbency – the more liquid the cloth will absorb and hold.
• Wash Cycles – the longevity of the cloth through machine wash and dry cycles before deteriorating. 

Read more:

http://www.cleanlink.com/hs/article/Microfiber-Technology-And-Its-Return-On-Investment--15031

CDC reports flu season escalating rapidly

The CDC reports outbreaks of the influenza virus have escalated rapidly within the past week — with flu season yet to peak. 

 

The CDC reports early flu season is escalating rapidly and has yet to peak. Previous reports indicated flu season was expected to start earlier than usual and be especially severe. NBC Nightly News reports some cases of the flu this year have been deadly. According to the report, this year's flu season is "bad and only getting worse." Reports of serious flu outbreaks have come in from 29 states — as compared to only 16 states the week prior. The most recent reports state flu outbreaks of varying severity in 41 states. As of Dec. 29, hospitalizations due to influenza were reported at 2,257. The CDC reports 18 children have died from flu-related complications. And so far, there's no end in sight.

Read more: 
http://www.digitaljournal.com/article/340528

Understand Disinfecting and Sanitizing

Custodial managers, now more than ever, are relying on their distributors to keep their facilities safe and in compliance. Specifically, managers are looking to their distributor for training and education on how to identify the difference between sanitizing and disinfecting.

"People tend to use the words sanitizing and disinfecting interchangeably," says Steve Rathbun, janitorial sales manager for Cedar Falls, Iowa-based Martin Brothers Distributing Co., Inc. "If you asked the typical person in a restaurant, they wouldn't know the difference between sanitizing and disinfecting, unless we tell them."

In fact, there is a big difference. Sanitizing kills 99.9 percent of all organisms, whereas disinfecting kills 100 percent, says Rathbun.

"Disinfectants and sanitizers both fall under federal regulations for pesticides, so you have to follow pesticide regulations when you are using those," he adds. "The typical restaurant owner doesn't know that."

Custodial workers also need to know that sanitizers don't need to be rinsed on a food contact surface; disinfectants do. The surface has to be pre-cleaned before using a sanitizer; a disinfectant cleans and disinfects at the same time. Sanitizers need adequate dwell time to do their job, and then they need to air dry. What often gets overlooked, Rathbun says, is that a disinfectant must be rinsed with potable water after cleaning.

"That's a big must," says Rathbun. "If you don't, to an inspector, that's just like taking a can of insecticide, spraying it on the table, and walking away."

Using sanitizing and disinfecting products correctly will keep areas clean and companies in compliance.

"If someone does get food poisoning and there is an outbreak, the first thing the inspectors look at is the cleaning products being used," says Leland Fishman, president of Petaluma, Calif.-based Fishman Supply Co.
 

Read more:
 http://www.cleanlink.com/hs/article/Understand-Disinfecting-and-Sanitizing--14907

Visualize Flu Season at Work

Read more:
http://theweek.com/article/index/237843/flu-season-at-work

Earlier start to the Flu Season!

Cases of influenza are up for this time of the year. Stay healthy by washing your hands and disinfecting critical touch points.


7  SIMPLE HABITS FOR PREVENTING COLD AND FLU:

1. Wash your hands frequently for at least 20 seconds. If soap and water are not available, use a hand sanitizer.
2. Cough and sneeze into your arm.
3. Keep your hands away from your face.
The flu virus can enter the body through the eyes, nose or mouth.
4. Keep common surface areas clean & disinfected. All types of bacteria and viruses can live on hard surfaces for up to 48 hours.
5. Get your flu shot.
6. If you get sick, stay home.
7. Drink more water and STAY HEALTHY!

FluWatch, the national surveillance system that monitors the spread of flu, said that as of December 15, 2012 there were 3557 recorded cases in Canada. At the same time last year, only 188 cases had been documented.

You can be a role model for kids:
• Teach children to count to 20 when they wash their hands.
• Show children how to cough or sneeze into their sleeve or elbow,
not their hand.

To Stay Healthy Download Checklist:
 http://www.avmor.com//files/news/enews1357746950.pdf

Five Strategies to Prevent Flu in the Workplace

The U.S. Department of Health estimates that 5 to 20 percent of Americans will contract the flu each year, with more than 200,000 hospitalized for flu-related complications. By identifying the main areas where viruses and bacteria thrive, facility managers can focus disinfection efforts and keep building occupants safe and healthy throughout the flu season.

“People often contract the flu by touching contaminated surfaces and then touching their own mouth or nose,” said Dave Mesko, senior marketing director for Cintas Corp. “By focusing cleaning programs on specific areas throughout the building known to harbor bacteria, facility managers can do their part to keep guests and employees healthy.”

Here are five tips for targeting germ hotspots in the workplace:

1. Disinfect high-touch surfaces. The Journal of Medical Virology estimates that viruses and bacteria can remain on hard surfaces for up to 18 hours. To reduce illness, ensure that high-touch surfaces such as door handles, desks, keyboards, and phones are disinfected regularly. Use a combination of antimicrobial cleaners and disinfectants to remove and kill pathogenic microorganisms that thrive in these areas. Increase cleaning frequencies of high-touch surfaces during the flu season to protect guests and staff against infection.
2. Deep clean restrooms. The buildup of harmful germs in restrooms can easily transfer to guests’ hands and cause illness. To thoroughly sanitize restroom surfaces, implement a deep cleaning system that reaches all corners and sanitizes grout lines, walls, sinks, faucets, and commodes.
3. Be mindful of matting. While matting can be an effective method to trap and contain germs, soiled floor mats can be a breeding ground for harmful bacteria and microbes. In fact, research has shown that about 96 percent of footwear contains traces of fecal matter and other dangerous bacteria. To ensure that illness-causing bacteria do not transfer back onto shoes or into air, keep matting in top condition.
4. Don’t forget flooring. Flooring can contain more than 2 million bacteria per square inch, making it one of the top germ hotspots. To reduce overall bacteria levels throughout the facility, use clean mops and tools specifically designed to prevent cross-contamination by separating dirty water from clean water.
5. Promote handwashing. With more than 50,000 bacteria per square inch, hands are an area where germs commonly thrive. Encouraging frequent handwashing is the single most effective method for reducing the spread of illness among guests and employees. Provide antimicrobial hand soap at sinks throughout the facility. In areas without sinks, consider installing hand sanitizer dispensers or disinfecting wipe stations. Remind employees and guests about the importance of handwashing and how it contributes to infection-prevention programs.

Read more:
http://www.issa.com/?m=articles&event=view&id=4061&page=1&lg=&category=116