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Food Safety Insights  
by Dr. Norm Faiola, Ph.D. & Food Safety Expert
Associate Professor, Department of Hospitality Management
Syracuse University
 
Food Safety is More Than a Two-Ply Issue
 
I am always amazed at the wide range of products that are advertised on TV.
Our friends in the world of marketing have a targeted approach for what is
advertised and when. What strikes me, from a safety and sanitation standpoint,
are the latest series of toilet paper ads that seem to have a laser-like focus on
the "issues with tissue" and what I will call the matter of break-through.
 
In one segment we see the cute bear cartoon characters dancing around with
toilet tissue pieces stuck on their back-sides and in another some very serious
discourse is coming from several women about their concern with the strength
of the toilet tissue they prefer to use. The commentary further mentions how
important it is for the paper to protect their hands from contamination.  Cute
bears I can live with; but women inferring that toilet tissue will protect their
hands from contamination is a matter that needs some clarification and a reality
check.
 
Reality: fecal matter from humans is a serious danger when transferred
from the restroom to a food prep or dining environment.
 
No matter if you are wiping your back side with one-, two- or ten-ply paper, or
even tar paper (for some really aggressive work), it is almost impossible to
not contaminate your finger tips, hands and potentially your sleeves and
forearms with some level of fecal contamination. This is especially true if a
person is ill and has watery diarrhea where there is potential for a real "break-
through" and spread of illness.  Consider all of the other surfaces you need to
touch to get yourself out of the restroom and back to work. Don't forget that
you also need to redress yourself. What personal surfaces must your hands
come in contact with and potentially contaminate?
 
It cannot be stressed to often how important proper and consistent hand
washing is to minimizing the spread of potentially harmful pathogens to
the food and beverage you serve to your guests and employees. Personal
hygiene, and more specifically, hand washing and hand care an operational priority.  
 
Review your hand washing areas both in the restrooms and within all food
preparation areas. Are they stocked appropriately all day and for all shifts?  Are
there touch-less soap and paper towel dispensers installed to reduce the
possibility of recontamination? Is a consistent high volume of warm water to
 the faucet available all the time? Are nail brushes available for use with a double
 hand washing process (in those jurisdictions that will allow nailbrushes)?



 
T1400TBL		 Hands-free Hygiene
 
The most hygenic way to dry wet hands in the kitchen or restroom, is to make it a touchless process.  San Jamar's Smart System with IQ Sensor roll towel dispenser keeps paper towel protected inside the dispenser until motion activated.  Smart System with IQ Sensor reduces the chances of cross-contamination and keeps paper sanitary. Click here for more information.


Don't Get Blown Away
 
According to the study "Hand Washing Facts to Know: Paper Towels vs. Hot
Air Dryers," using paper towels after washing helps remove bacteria from
 hands and reduces general bacterial counts by an average of 58 percent,
whereas hot air dryers not only increase the bacterial count on the hands (up to
438 percent with some bacteria), but can also blow out bacteria from inside the
dryer.
  • Paper towels help brush off and remove germs loosened by washing.
  • Electric dryers take more time than using a paper towel.
  • The average time to achieve 95 percent dryness is 12 seconds with a paper towel
  • The average time to achieve 95 percent dryness is 43 seconds with a hot air dryer.
  • Few people use hot air dryers long enough to ensure more than 55 to 65 percent dryness.