why should i want to use different gloves in food service
DESCRIPTION
the different types of gloves and applications for each by PFM Atlanta, GaTRANSCRIPT
Why Should I Want to Glove?
Presented by PFM
Are YOU at Risk?• A foodborne illness outbreak is difficult to
recover from in any economy.
• How would your foodservice operation facing an outbreak,
fare in today’s marketplace?
Latest U.S. Stats on Foodborne Illness2011
• About 48 million people (1 in 6 Americans) get sick from foodborne illness
• 128,000 are hospitalized • 3,000 die each year from foodborne diseases, according
new estimates from the Centers for Disease Control. • About 90 percent of estimated illnesses, hospitalizations,
and deaths were due to 7 pathogens. The most hospitalizations & deaths were from Salmonella.
• Nearly 60 percent of estimated illnesses, but a much smaller proportion of severe illness (less deaths), was caused by a tiny little bug called norovirus. More later on that…
•The producer/grower, manufacturer, distribution or the operator?– Shared by many people in every stage of production,
including consumers themselves.
But a significant share of the responsibility for providing safe food rests with the retail and food service
operators.
• Active Managerial Control by the Person in Charge (PIC) & their managment team– By incorporating specific actions or procedures to attain
control over risk factors– Preventing rather than reacting to food safety issues
Are You the “PIC” – Person in Charge?
CDC identifies the most significant contributing factors directly relating to foodborne illness.•Food from Unsafe Sources•Inadequate Cooking•Improper Holding Temperatures•Contaminated Equipment
•Poor Personal Hygiene – the BIG ONE!
Can YOU Control your Can YOU Control your risks?risks?
Better known as: “To Know Me is to
Wash Hands & GLOVE ME”
Then you must have control over this…
What are ready-to-eat foods?
The FDA Food Code says:
Restricting or excluding ill employees
Restricting or excluding ill employees
Frequent and thorough handwashing
Frequent and thorough handwashing
No bare hand contact with Ready-to-Eat Foods– use of barriers such as gloves
or utensils
No bare hand contact with Ready-to-Eat Foods– use of barriers such as gloves
or utensils
Proper HandwashingProper Handwashing
Data shows the 2 contributing factors that lead to foodborne illness in foodservice establishments are ill workers & bare hand contact with RTE foods. The common link
is HANDWASHING.
The HANDWASHING OLYMPICS!
• WHO wants to be a WINNER?
CORRECT HANDWASHING METHOD:
USE FINGERTIPNAILBRUSH
or the “CLAW PAW”–
bending your fingertips into the opposite palm &
scrub.
Use friction for 20 seconds!
20 seconds is longer than you think!
What’s on those What’s on those nasty FINGERTIPS?nasty FINGERTIPS?
The fingertips and under the nails is where you will
find 80 – 90% of the bacteria
and viruses on the hands. Note the RED spots &
what is usually missed on a poor handwash.
• Viruses such as Norovirus & Hepatitis A are directly related to hand contamination from human feces or vomit.
• The “HAND FECAL ORAL ROUTE” of foodborne illness transmission --If an ill food worker makes a bathroom stop & doesn’t wash hands at all or well enough, we call that very ICKY fingers! Toilet paper is NOT enough to prevent transmission to fingertips J
• Recent outbreaks have also shown that Noroviruses may be transmitted via droplets in the air several feet away from an ill person who has vomited already. Vomiting is usually 1st symptom w/o feeling sick before.
• There’s 100,000 bacteria living on each hand – some good (resident bacteria) & some bad (transient pathogens).
• If Norovirus is there, viruses are 1000 times smaller than bacteria & the dose of Norovirus needed to make someone sick is less than 100 viral particles.
• Large Norovirus outbreaks have become quite common in food service establishments including QSR’s / casinos/schools/ cruise ships/ nursing homes, etc.
• Handwashing & Barriers such as utensils, gloves, paper wraps help reduce bacterial & viral transmission to food.
Why Isn’t Handwashing Enough?Why Isn’t Handwashing Enough?
•Centers for Disease Control / Centers for Disease Control / Environmental Health Specialists Network Environmental Health Specialists Network 2010 Study2010 Study
• Appropriate handwashing occurred less than 30% of the times
it should have.
• Hand washing and glove use were more likely to occur:
With food preparation than with other activities
When workers were not busy
• Hand washing was more likely to occur in restaurants
Where food workers had received food safety training
With more than one hand sink
With a hand sink in the food workers’ sight
What’s Happening with Gloves?What’s Happening with Gloves?
•CDC / EHS Net FindingsCDC / EHS Net Findings• Glove use was more likely to occur in restaurants
That were part of a chain
Where glove supplies (size & location) were accessible in food
preparation areas
• Handwashing and glove use are related.
Less handwashing can occur with activities where gloves are
worn so training & monitoring of foodworkers is a MUST DO to
lessen the risk.
Why All the Fuss About Why All the Fuss About Handwashing?Handwashing?
• Hands are the most common mode of Hands are the most common mode of transmission for pathogens!transmission for pathogens!
REMEMBER…REMEMBER…
• Handwashing does not eliminate the need Handwashing does not eliminate the need for gloves.for gloves.
• Gloving does not eliminate the need for Gloving does not eliminate the need for handwashing.handwashing.
• Consider gloving as another form of Consider gloving as another form of insurance.insurance.
So How Can YOU Help? So How Can YOU Help?
•Help your TEAM to be Proactive Rather Help your TEAM to be Proactive Rather than Reactivethan Reactive
• Teach about the “fecal-oral route” as the link between ill workers, bare hand contact and lack of handwashing.
• Teach proper handwashing.
• Teach proper gloving as an effective barrier between hands and food.
• Consider gloving as another form of insurance.• Encourage Manager Food Safety Certification
The presence of a certified kitchen manager (CKM) was the major distinguishing factor between outbreak and non-outbreak restaurants.
Glove Training TidbitsGlove Training Tidbits
• Change gloves periodically– and wash and dry hands each time.
• Change gloves – after sneezing, coughing, or touching your hair or
face.• Always wear gloves over a bandage
– if you have a bandage, infection, cut or sore and temporarily avoid direct food handling duties.
• Remove disposable gloves correctly – Grasp at the cuff and peel them off inside-out, this
will help to prevent contamination of hands• FDA Food Code
– states that workers wearing artificial nails or fingernail polish must wear disposable gloves.
Again, Use MULITIPLE Barriers Again, Use MULITIPLE Barriers for Safer Hand Hygienefor Safer Hand Hygiene
• HANDWASHING isis the the primary barrierprimary barrier
• Install multiple handsinks in convenient locations if you remodel or build
• Utensils– a wide variety of unique utensils can handle foods-research it
• Paper wraps• Bags or food containers
• Hand sanitizers• Nail brushes• Educate staff & don’t
expect everyone knows the correct way to wash hands – involve them in the process – even veteran food workers.
• The right GLOVES—remember they are “task-specific”
• GLOVE OPTIONS???
• Strong Illness policy! – Employees report symptoms to PIC (person in
charge): vomiting, diarrhea, sore throat with fever, jaundice and infected wounds.
– PIC report confirmed foodborne illness cases to Health Department: Salmonella typhi, Shigella, Hepatitis A, Norovirus; Ecoli 0157:H7.
• Enforce handwashing!• No Bare Hand Contact with RTE Foods!• Your state’s no bare hands regulation
Managers must provide the Managers must provide the Knowledge!Knowledge!
• At PFM, Knowledge is the Strongest Protection We Offer!At PFM, Knowledge is the Strongest Protection We Offer!
