Simple Health Science: Hand Washing 101

Hand Washing + Food Business = Healthy Customers has done it yet again, eloquently displaying anecdotal statistical data what we all know to be true:

Handwashing Statistics

Handwashing Statistics

When asking employees or owners in the food business what their #1 safety hazard in the kitchen is, they’ll always answer, ‘Hands’.

Considering the fact humans have between 2 and 10 million bacteria between the fingertip and elbow and this number doubles after using the toilet. It’s not surprising and in agreement with any health science degree class this is at the top of the list for potential safety hazards in the kitchen.

The most common diseases spread by food business employees with unwashed hands include:

  • Nosocomial Infections: Most commonly, E. coli, MRSA and pseudomonas
  • Airborne Illnesses: Respiratory illnesses such as common colds and flues spread by sneezing and coughing
  • Noroviruses: Gastrointestinal infections transmitted through the fecal-oral route, i.e. vomiting, nausea, diarrhea
  • Hepatitis A: A viral infection affecting the liver spread most commonly by food handlers when touching food containers

These foodborne diseases can create havoc in food businesses if the proper steps aren’t taken, leading to destroyed reputations of great dining facilities and experiences.

Washing hands is something everyone has control over and is the easiest and most effective prevention measure to stop bacteria from spreading.

It’s also completely cost effective for ALL food business owners!

Understanding the dangers that lay in our hands makes it an undeniable fact that washing hands benefits the people who make the food as well as the people who eat it!

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