GOJO Hand Hygiene Blog

We spotlight the importance of hand hygiene to improve public health, serve as a trusted resource and raise awareness of leading-edge hand hygiene and skin health scientific advancements through the GOJO Hand Hygiene Blog.

GOJO microbiologists, scientists, nurses and communication professionals post regularly and we also get the views of outside experts and thought leaders in the field. It’s all part of the GOJO Purpose, saving lives and making lives better through well-being solutions.

Chip Manuel, Ph.D.

Food Safety Science Advisor

Dr. Chip Manuel joined GOJO Industries in 2019 as a Food Safety Science Advisor. In this role, Dr. Manuel conducts food safety related research with the intent to improve public health, serves as a food safety microbiology subject matter expert for internal and external stakeholders, and represents GOJO Industries at conferences as a thought leader in food safety. Dr. Manuel holds a BS, MS, and PhD degrees in Food Science. Dr. Manuel’s area of research expertise is in food virology, specifically control of Norovirus in food settings.
Eating at Food Establishment
How Workplace and Classroom Findings Help Improve Food Safety Practices

11/8/2019

By Chip Manuel, Ph.D.

Food Safety Science Advisor

Your co-workers are always in close proximity, everyone uses the same accommodations – restrooms, breakrooms, open spaces – and you share snacks, etc., and you always seem to notice someone a little under the weather. You could say this vague description sounds like a restaurant. Maybe even an office. Or a classroom.

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Bucket and rag
Avoiding Cross-Contamination: It’s All About the Details

10/28/2019

By Chip Manuel, Ph.D.

Food Safety Science Advisor

It’s common knowledge in the foodservice industry that cleaning and sanitizing surfaces, along with proper hand hygiene practices, is one of the best ways to prevent cross-contamination of germs in restaurants. But just because things look clean doesn’t mean they are – kitchen equipment, storage areas, countertops and even cutting boards can hide germs and food soils even after they’ve been cleaned and sanitized. And that’s bad news for your food safety program.

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Worker Cleaning Kitchen Surface
The Top Reasons Your Surface Sanitizing Falls Short

10/28/2019

By Chip Manuel, Ph.D.

Food Safety Science Advisor

Although the "bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves. Proper storage, laundering and disposal of towels also contribute to the success of a cleaning program – and if any of these variables fall behind, cross-contamination is a very real possibility.

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Norovirus
Being Proactive to Stop the Spread of Norovirus - the Importance of Excluding Sick Food Handlers

10/1/2019

By Chip Manuel, Ph.D.

Food Safety Science Advisor

Norovirus is the leading cause of foodborne illness in the United States. It causes 58 percent of all foodborne illness each year, which amounts to approximately $2 billion in costs, mainly due to lost productivity and healthcare costs.

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Washing Hands
Hepatitis A: What We Know (and Can Learn) from the Outbreaks

8/13/2019

By Chip Manuel, Ph.D.

Food Safety Science Advisor

According to Florida Department of Health, the state had 106 hepatitis A cases in 2014. 123 in 2015. 122 in 2016. In 2017, that number doubled to 276. In 2018, it almost doubled again – reaching 548 cases. As of August 3rd, that number is almost 4x the number of cases from the previous year. In 2019, 2,123 hepatitis A cases have been reported to date. In fact, in the week of July 28th to August 3rd had 81 hepatitis A cases. While Florida is getting the most media attention, 29 states have reported an ongoing hepatitis A outbreak, according to the CDC.

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