SCA Tissue N.A. Teams with National Restaurant Association for Food Safety Campaign

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SCA Tissue North America, Philadelphia, Pa., USA, reports that, as part of its commitment to food safety training and hygiene education, it is partnering with the National Restaurant Association, Washington, D.C., for the National Food Safety Education Month (NFSEM) campaign running throughout this month. As part of the partnership, SCA will work with the National Restaurant Association to create quick and easy ways for foodservice management to communicate hygiene concepts to their staff and patrons. The NFSEM partnership is a part of SCA’s overall goal to provide resources to its foodservice customers, such as advice from expert professional and academic authorities, best practices, and hygienic product solutions.

"SCA is dedicated to our customers and sees this partnership as an opportunity to continue providing education to the foodservice industry," said Suzanne Cohen, foodservice segment director for SCA Tissue North America. "Our goal is to involve and commit more operators to food safety and hygiene practices so they understand how beneficial it is to the health and wellness of their patrons, as well as their bottom line."

As noted in the company’s 2011 Tork Report: Healthy People, Healthy Planet, cross-contamination prevention is increasingly important, as it is estimated that 325,000 hospitalizations and 5,000 deaths per year stem from food borne illness. According to the Centers for Disease Control, Atlanta, Ga., 34% of food borne illnesses can be traced back to the hands of foodservice employees.

"The foodservice industry in its entirety should be vigilant about monitoring hygiene practices in their facilities and encouraging owners to provide valuable training in this area with all employees," said Tork Green Hygiene Council member and assistant professor of clinical laboratory science at Saint Louis University, Donna Duberg. "Food borne illness continues to be a concern and prevention is the key to keeping germs and the health inspector at bay."

Foodservice operators should expand the focus on hygiene from the kitchen throughout the entire restaurant, including the dining room and restrooms. To help ace health inspections and win the trust of patrons, who are also judging the cleanliness of a restaurant with a critical eye, Duberg and SCA offer the following tips and product solutions:

• Open napkin dispensers and containers invite customers to take too many napkins, causing excess waste and increasing the risk of cross-contamination. To alleviate this issue, provide one-at-a-time dispensers so customers only take and touch what they need, cutting down on messes and preventing contamination of clean napkins.
• Cloth towels may not sanitize surfaces effectively and are often over-used to clean multiple surfaces in the back and front of the house, potentially creating a risk for food borne illnesses. Color-coded foodservice wipers (such as Tork wipers) prevent cross contamination by ensuring the right wipers are always used for the right tasks.
• Poorly placed, levered soap and paper towel dispensers in restrooms increase chances of cross-contamination due to handling of levers after hand washing. Touch-free dispensers, such as Tork Elevation dispenser systems, increase efficient and effective hygiene, reduce waste through control consumption and help ensure hands stay clean.
• Educational sessions that train employees on food safety issues should incorporate proper hygiene practices such as those for washing and drying their hands. The development of these preventative initiatives should be a collaborative effort between management and staff. Hand sanitizing stations, such as a Tork Automatic Touch-Free dispenser, in entryways and waiting areas will help cut down on germs brought in by patrons.

As a bonus to restaurants participating in NFSEM, Tork is offering a free trial of hygiene products that guarantees a 25% reduction in consumption, leading to less waste and costs for businesses. More information is available online.