Hand Sanitizers Archives

September 20, 2021September 20, 2021

A ServSafe MN Managers Expert Guide To Flu Season

The leaves are turning brilliant reds, yellows and oranges and kids are flocking back to school, all signs that fall is upon us, and with fall comes the start of flu season. Unfortunately, this flu season is complicated with the remnants of the coronavirus, so it’s especially important to take care of our health during these times to prevent the flu from being a factor in keeping our businesses open and functioning with a full staff. As we roll into the fall flu season, we should look at how ServSafe MN managers can help promote healthy habits among their staff.

ServSafe MN Manager Tips for Flu Prevention

One of the biggest struggles with the upcoming flu season may be that flu-like illnesses and COVID-19 share similar symptoms, but our yearlong adventure of sanitation, wearing masks and washing hands frequently have prepared us to thwart the flu as well as the corona virus.

Proper handwashing is one of the most effective tools we have to fight the flu. In fact, proper handwashing will help prevent much more than the flu, it’s one of the most effective procedures ServSafe MN manager have in reducing the risk of spreading numerous types of illnesses foodborne or otherwise. It’s critical to make sure you have a fully stocked handwashing area with plenty of paper towels, soap, hot water and an up-to-date handwashing poster. Antiseptic solutions and hand sanitizers can add an extra layer of protection, just remember they are no substitute for handwashing and should only be applied after washing hands for 20 seconds.

It’s also important to take care of our personal health during the flu season. ServSafe MN managers should be aware that kitchens are hot environments, even when it’s cold outside, and extended periods of time in the heat can dehydrate staff members. Keep an eye on your staff and ensure they are getting adequate breaks to drink plenty of water and keep their energy levels high.

Finally, it’s important to reiterate that sick workers should stay home. Even if symptoms are mild, the flu and other illnesses can spread to the rest of the staff. If you’re sick, no matter what the cause, stay home, rest and come back when you’ve fully recovered without symptoms.

As a ServSafe MN manager, are you taking extra precautions to keep your staff healthy during the upcoming flu season?

March 3, 2020April 2, 2020

Food Safety Training and the use of Hand Sanitizers

The FDA recently issued a warning letter to the makers of Purell sanitizer asking them to stop claiming their sanitizer kills norovirus, Ebola, influenza and other viruses. If you read the report closely, you’ll find that the FDA never said that sanitizers don’t kill these viruses, there just isn’t the scientific study to back up Purell’s claims. In light of this warning, how should we adjust our food safety training to teach food service employees the proper use of hand sanitizers?

Hand Sanitizers and Food Safety Training

When delving into this topic, it’s important to start off with one vital truth:

Hand sanitizers are not a substitute for handwashing.

When discussing food safety protocols with your staff, it’s important that they understand proper handwashing is the most effective way to kill germs and prevent the spread of foodborne, viral and bacterial illness. While hand sanitizers may advertise that they kill viruses and bacteria, they can never take the place of handwashing. So is there any instance where hand sanitizers or antiseptics are allowed in the kitchen?

While the Minnesota food code is adamant that sanitizers are not an effective replacement for handwashing, they do allow for the use of sanitizers in the kitchen.

Foodservice workers can use antiseptic gels or liquids after they have washed their hands properly. This can add an extra layer of protection, but only when used properly after a good handwashing. They should never be used before handwashing, or when timing makes the washing of hands inconvenient. Remember, handwashing should never be inconvenient, and paying close attention to handwashing habits will help prevent the spread of foodborne illness.

When it comes to the norovirus, the flu or Ebola, it’s always good practice to teach proper handwashing techniques that can be used at work or at home.

April 18, 2017April 5, 2017

Hand Sanitizer and Safe Food Handling Practices

During online food safety courses, students learn that hand washing prevents the spread of food-borne illness. From time to time, a student asks what role hand sanitizers play in killing bacteria, and if hand sanitizer benefits food service workers.

Safe Food Handling Practices and Hand Sanitizers

The Minnesota Department of Health allows for hand sanitizer use in food production facilities. However, hand sanitizers must not replace proper hand washing in any situation. Effective hand sanitizers kill viruses and bacteria, but only hand washing removes dirt, grime and grease from underneath fingernails or the natural crevices in human skin. Just to review the safe food handling practices, proper hand washing involves:

Washing under hot water
The use of plenty of soap
Scrubbing for at least 20 seconds

If the Department of Health rules state that all food service workers must wash their hands after handling raw meat, using the bathroom or doing anything that contaminates their hands, when can a hand sanitizer be used?

If you feel the need to use a hand sanitizer to kill bacteria, you must wash your hands immediately after use and before handling food. Washing your hands after using a sanitizer will not negate the virus killing effects. In fact, washing your hands removes fragrances and other chemicals that exist in commercially produced hand sanitizers than could make your guests sick.

Finally, the food code allows hand sanitizers in situations where product is not handled by hand. This occurs in retail or grocery situations where food product is sealed or in instances where utensils are the only means of food handling.

The use of hand sanitizers is only one of many concerns that many professionals ask for clarification on food code regulations. If you have any other situations you’d like us to cover, please leave a question in the comments section below.