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Food safety, handwashing and Swine flu - Oh My!
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Seinfeld episodes were notorious for dealing with day-to-day incidents. Some themes are classics, I myself refer to someone I know as a close-talker. Probably the one that was the scariest was Seinfeld in the men’s room, the chef came out of the stall and didn’t wash his hands and proceeded back to his kitchen. Check out the video below on how to wash your hands.
Juliet Bodinetz-Rich, the founder and Executive Director of Bilingual Hospitality Training Solutions (BHTS), teaches food safety, the course is called ServSafe® Certification. She has been following the progress of the H1N1 virus or better known as Swine Flu since it’s inception in Mexico last month, especially the progress in regards to food safety and how the H1N1 virus can affect restaurant operators.
I don’t know anyone better than Juliet to address some of the concerns we have about H1N1 and the implications for restaurants. She has graciously agreed to answer questions about the H1N1 and food safety questions. I thought Q & A the best format.
Dara: Why is H1N1 so scary and have so much attention?
Juliet: Because it spreads so quickly in our global world, early death rates due to no immunity and because there is not a vaccine. There is fear as in previous pandemics in the past, i.e. 1918, 1957 that the virus might re-escalate in the fall. Scientists say the virus likes to survive in dry, cold weather (autumn) versus warm and moist summer weather.
Dara: So what you are saying we well might see the Swine flu return in the autumn?
Juliet: Yes. If it does, don’t be fearful, but be careful and remember the best prevention is proper handwashing and to not touch your eyes and mouth area.
Dara: How many people have been affected?
Juliet: Each year 36,000 people die from the flu here in the U.S. and as of May 15, only 5 deaths in the U.S. due to H1N1.
Dara: How did this get started? What are the symptoms?
Juliet: Swine Influenza originates in hogs and is usually passed from hog to hog and doesn’t usually affect humans. This time it did, at the epicenter in Mexico originating with hog farmers. It is hard to distinguish Swine flu from another flu as the symptoms are basically the same:
Fever of 100.4 degrees or higher
Cough
Chills
Body Aches
Runny nose
Sneezing
Chest pains
(The only distinguishing symptom appears to be diarrhea and vomiting which are not atypical of influenza)
Influenza is contagious one day prior to showing symptoms and for up to 7 days thereafter. It is transmitted through droplets – coughing for a distance of up to 3-4 feet and can be airborne 3-6 feet. H1N1 can survive on steel for 24-48 hours and on cloth for up to 8-12 hours. It survives on hands for 15 minutes.
Dara: How can we know for sure if it is the Swine flu?
Juliet: There is only one way to distinguish influenza from H1N1 and that by getting tested. The only known treatment is the antiviral drug Tamiflu or Relenza which can lessen symptoms.
Dara: Why has this been labeled a pandemic?
Juliet: A pandemic is defined as a global epidemic with no immune system. H1N1 is different than other influenza because there is no natural immunity, no human vaccine and it effects a broader age group population. In less than one week, H1N1 incidents were reported in 12 countries and 12 states in the U.S. As of May 15, 2009, the CDC has reported 4,700 confirmed and probable cases in 46 U.S. states plus the District of Columbia.
Dara: What can restaurant owners do in light of the pandemic?
Juliet: Similar to most foodborne illnesses, swine flu is transmitted primarily through human to human contact. People are the major culprit in foodborne illnesses as they are in the spread of H1N1 or influenza. Regular and proper handwashing is the best prevention method to avoid transmission of any illness.
Restaurant operators need to have a crisis plan in place in case the pandemic hits their area. The best time to plan for proper reaction and procedures is before the crisis hits.
Things to consider would be:
1) Don’t let sick employees come to work. Even if they don’t have H1N1, but have the sniffles/seasonal allergies – your guests are going to be fearful. For their peace of mind and perception don’t have sniffling employees working in your establishment.
2) Restaurant operators need to always have a good personal hygiene program in place. This is the time to reemphasize with your staff that personal hygiene is crucial. Personal hygiene and most importantly, proper handwashing is the best method to PREVENT all disease. Management needs to make sure their staff is trained on proper handwashing techniques. Proper handwashing techniques include: using warm water (at least 100°F) and soap, scrubbing your hands at least 10-15 seconds and drying your hands with a disposable paper towel. Use the paper towel to turn off the faucet as your hands are dirty when you turned it on and also use the paper towel to open the door if exiting a restroom in case the person before you did not wash their hands.
3) Management needs to reinforce that staff should not be touching their eyes, nose, or mouth. They should cover their mouth if coughing and sneezing and again wash their hands afterwards.
4) Should restaurant staff wear masks? No. If someone is sick they should stay home. If you are sick and absolutely have to go out then please wear a mask.
5) If the pandemic is in full swing restaurants need to maximize cleaning and sanitizing to a new level. Consider cleaning and sanitizing areas in your establishment that are not often thought of, but are used very often. Examples would be: toilet flushers, telephones, touch screens on POS equipment, the pull chord on window blinds, door knobs, etc. with much traffic every hour on the hour. This can aid in elimination of transmission from someone who is not even aware they are infected and not demonstrating symptoms, but are contagious.
6) Make sure you have enough supplies of detergent, sanitizer and hand sanitizer on site. Yes, a water temperature of 180°F does kill the virus.
7) Should you stay open or close? If one of your employees gets sick that could be something to consider. Should you close the establishment to protect yourself and your employees? That is personal choice. For example, in Mexico, when it initially hit, Burger Kings were closed, but only served food through the take-out windows.
8) Be able to answer questions for your guests. For example, can you get swine flu from eating pork? No. Transmission is through people, usually hand to hand or airborne through saliva from a cough or sneeze. Stay 6 feet away if you can from someone with a sniffle. Are you cooking pork to a higher temperature? No, not necessary.
9) Can the virus survive on fruit peels, i.e. melons? Yes, it can survive for about 24-48 hours. For that reason, you should be vigilant that your staff is washing the produce before preparation.
10) Consider putting a hand sanitizer dispenser at the front door so guests can use it when they enter the establishment. This will make your guests feel reassured that you are putting efforts to keep your guests and staff safe in your establishment.
Juliet Bodinetz-Rich, Executive DirectorBilingual Hospitality Training Solutions (BHTS)
443-838-7561
BHTS offers private and open enrollment ServSafe® classes in English or Spanish as well as a general 2 hour all employee food safety class called Safe Staff. Juliet also offers customer service training, HAACP Plans, employee manuals, menu writing, start-up restaurant consultation.
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