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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Coming Clean on Hand Washing and Sanitizers
(Webinar length:  1 hr 29 min)

Overview:

It is generally accepted that hand washing is a critical food safety intervention to prevent the
dissemination of virulent pathogens. Over the years there have been numerous reports within
the area encompassing gloves vs. bare hands, relative efficacy of different hand sanitizers,
and the influence of hand drying techniques. However, the information available is fragmented
and several studies have not been subjected to scientific rigor thereby resulting in
questionable conclusions.

In this webinar, we will review the latest hand washing research. Relevant pathogens will be
described with examples where errors in hand washing have led to foodborne illness
outbreaks. An overview of experimental approaches to validate hand sanitizers will be
provided along with regulatory requirements to support claims made. A comparative review
on the efficacy of hand sanitizers will be provided. The influence of hand drying techniques
(towel vs. air drier) will be discussed along with approaches to encourage hand washing in
the workplace.

The webinar will cover:

Description of relevant pathogens transmitted via hands
Microflora and function of skin microflora
Validation study design and regulatory criteria for hand sanitizers
Comparative efficacy of hand sanitizers and antimicrobial rubs
Influence of hand drying methods on hand washing efficacy
Approaches to encourage hand washing amongst food handlers

Who should attend:

QA and QC Managers
All food workers in the supply chain
Production Managers
Food Scientists and Technologists
Food Safety Personnel
HACCP Coordinators
Government food inspectors
Microbiologists and Food Processing Engineers

Presenter--Dr. Keith Warriner:

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science
at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the
University of Nottingham, UK and PhD in Microbial Physiology from the University College of
Wales Aberystwyth, UK. He later went on to work on biosensors within the University of
Manchester, UK and subsequently returned to the University of Nottingham to become a
Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in
2002.

Webinar Price ($289)
Click here to buy it
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