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.
GOJO Cares for Team Members, the Community, and the World During This Unprecedented Pandemic
4/8/2020
By Samantha Williams
Strategic Communications Vice President, GOJO Industries
GOJO is a third-generation Family Enterprise in Ohio with 2,500 team members who are doing everything they can to support public health during this unprecedented pandemic – all while also trying to care for their own families and communities and participate in flattening the curve. Since early January, GOJO has been working around the clock, manufacturing and shipping millions and millions of PURELL® products – which enable billions of handwashing, hand sanitizing, and surface disinfecting moments.
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Wooster Solar Project: Reflections One Year Later
2/20/2020
By Tom Marting
Former Facilities, Environmental, Health, Safety, and Sustainability Director, GOJO Industries
It’s been a year since we flipped the switch and started generating solar power for the fulfillment operations at GOJO Wooster Campus. By the end of 2019, we generated more than 725 megawatt-hours and surpassed our 2020 renewable energy goal a year early.
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Update on the 2019 Novel Coronavirus, Wuhan, China
1/24/2020
By Jim Arbogast, Ph.D.
Hygiene Sciences and Public Health Advancements Vice President, GOJO Industries
The Centers for Disease Control and Prevention (CDC) is reporting that they are closely monitoring an outbreak caused by a novel (new) coronavirus first identified in Wuhan, Hubei Province, China. Chinese authorities identified the new coronavirus, which has resulted in hundreds of confirmed cases in China, including cases outside Wuhan, with additional cases being identified in a growing number of countries internationally. The first case in the United States was announced on January 21, 2020.
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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.
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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.
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Don’t Let Restrooms Run on Empty
12/12/2019
By April Bertram
Former Senior Business Development Director, GOJO Industries
Imagine if drivers didn’t know their cars needed gas until their tanks were empty. Vehicles would litter roadsides. Emergency gas delivery services would be everywhere. Drivers would stop at gas stations constantly to fill up, just in case.
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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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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.
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Let’s Celebrate with Clean Hands!
10/15/2019
By Jim Arbogast, Ph.D.
Hygiene Sciences and Public Health Advancements Vice President, GOJO Industries
Global Handwashing Day is celebrated on October 15, an annual reminder of the importance of handwashing and hand sanitizing. At GOJO, we know one of the most important measures to prevent illness and infection is through effective hand hygiene. In honor of Global Handwashing Day, we’ve partnered with the Centers for Disease Control and Prevention (CDC) Foundation and Staples to collaboratively improve the health of our communities, through improved hand hygiene education.
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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.
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