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.

Suzanne Krippel

Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health

Suzanne Krippel is the Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health. Her duties include food safety inspections, disease investigations, recalls, and educational outreach.

Suzanne has 25 years of public health experience and has worked in more than 40 environmental programs, including emergency preparedness and total food protection.

Her professional background also includes catering experience, educating professional chefs at the International Culinary Arts and Science Institute in Chesterland, Ohio, and working as a welder at Lincoln Electric.

Suzanne earned her Bachelor’s degree from Walsh University in Comprehensive Science, and received her Master’s of Public Health in Health Policy and Management with a concentration in Leadership and Organizational Change from Kent State University. She is a working adjunct professor, having experience in both online and in-person environments with Kent State and Northeastern Universities.

Suzanne is a co-owner of 334 Consulting Services LLC, a private company specializing in branding and communications, leadership development, media training, strategic planning, and total food protection.

Kitchen porter washing hands
What Do Sanitarians Look for During a Health Inspection?

10/29/2019

By Suzanne Krippel

Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health

Two of the most critical aspects of food protection are frequent, thorough handwashing and clean and sanitary surfaces. In fact, the Centers for Disease Control and Prevention (CDC) has identified proper handwashing and clean and sanitary surfaces as two of the five most important risk factors related to food protection. And, oftentimes, the vast majority of foodborne illness investigations that are conducted could have been prevented by proper handwashing. So, as a sanitarian, what do I look for once I walk into a facility?

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Taking a Closer Look at the 2 Most Common Foodborne Illnesses
Top 5 Risk Factors for Foodborne Illness

9/13/2018

By Suzanne Krippel

Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health

The Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness, which are detailed below.

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