We serve as a trusted resource for the latest news and helpful information related to skin health and surface hygiene advancements. GOJO microbiologists, scientists,
nurses and other 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.
Elevating Your Food Safety Culture to a “Safety First” Mentality
9/21/2020
By Francine Shaw, CP-FS, FMP
President/CEO of Savvy Food Safety, Inc.
Clearly the ongoing COVID-19 pandemic has changed the way we all do business, and foodservice companies are no exception. Food businesses had already been focused on food safety – such as avoiding cross contamination, cooking foods to proper temperatures, storing foods properly, etc. Now there's an amplified need to boost overall safety, health, and wellness in all efforts by using an additional set of guidelines dictated by the Centers for Disease Control (CDC) to protect employees and guests from COVID-19.
Read more »
A New Era of Smarter Food Safety: An Expert Opinion
1/7/2020
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
I was recently able to participate in the FDA’s public meeting with food industry thought leaders on how to usher in a new era of smarter food safety. As the FDA plans a strategic blueprint outlining steps to protect public health and improve the global food supply chain, I wanted to take a moment to share my thoughts on the meeting. As someone who was able to observe this monumental event, I believe it is crucial that those unable to attend could still understand what was discussed – and hopefully feel inspired to change the way they approach food safety in 2020.
Read more »
What to Expect While We're Inspecting
12/19/2019
By Suzanne Krippel
Program Manager for the Food Protection Unit at the Cuyahoga County Board of Health
As a 25-year veteran of public health, I have experienced several iterations of the Ohio Uniform Food Safety Code. Based on the FDA Model Food Code, state regulations change due to newly-discovered scientific evidence and are influenced by the input of industry, regulators, and academia.
Read more »
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?
Read more »
The Top Reasons Your Surface Sanitizing Falls Short
10/28/2019
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
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.
Read more »
Food Safety Training and Education Lead to Food Safety Culture
9/16/2019
By Francine Shaw, CP-FS, FMP
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.
Read more »