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.

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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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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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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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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Workers training on cash register
Food Safety Training and Education Lead to Food Safety Culture

9/16/2019

By Francine Shaw

President/CEO of Savvy Food Safety, Inc.

Food safety culture, food safety education, food safety training – all phrases that we hear daily in the foodservice industry. While they sound similar, they are not synonymous. In my opinion as a food safety expert, there’s a huge difference between food safety education and food safety training. Food safety education is an ongoing effort to teach foodservice professionals about more than just the “basics.” It’s helping them understand why food safety is so important, the proper protocols to follow, how to prevent contamination, cross-contact, etc. – on an ongoing basis. 

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