Note: This 2014 "issue incubator" is designed to increase participation and attendance at the CFP and to give State Delegates more time to do their own research.
Codifying a standard for a minimum pathogen removal would help operators make their handwash regimen choices based on science. It also helps researchers and local authorities search for innovative alternative products and protocols.
The minimum Food Code handwash standard, in Section 3-301.11, would then have a science-based expression of its outcome, hands clean enough to safely serve the public.
This standard would also help professionalize staff training on the "How To Wash" topic by focusing on the outcome.
We recommend moving content from the 2013 Food Code Annex, Section 3-301.11, into an appropriate location within the main body of the Code to state: “Handwashing as specified in the Food Code will reduce microbial contamination of the hands by 2-3 logs.”