Download Oct 2013 - Saraya Europe

OCTO
BER
Dear Friends of the Taira Times.
Guess who is back? Right on the heels of our last newsletter, I’ve got another great piece of educational gold for all my dear followers who are interested in the field of food sanitation and infection
prevention.
This week, we have a special article about hand roughness and irritation. This is a common occurrence that many QA and food safety specialists must consider in regards to the overall safety of
food.
In the food industry, we use detergents and sanitizers for the environment, equipment and tools
everyday to maintain a sanitary workplace where we can produce clean and delicious food. If you
don’t, there is a good chance you’re harming people and won’t be in business much longer. Even
hand soap is required for frequent use in the kitchen, which can remove natural oils from the skin.
These chemicals, which keep our facilities clean and safe, can also harm your skin with extended
contact. This leads to what many food service worker fear— HAND ROUGHNESS AND IRRITATION!
This Month’s Theme :
Hand Roughness and Irritation
■ How Hand Roughness Happens In many places, the air can become dry with the changing of the seasons meaning there is less moisture, which can
help lead to dry and rough hands. Hand roughness comes from the loss of moisture in the skin’s outer layers. The
hard skin can become brittle and lead to cracking and itching. Many workers in the food service industry who work
with water on a daily basis can suffer from hand roughness.
Normal hands are protected
by layers of moisture and oil.
Warm water and detergent
can cause the moisture and oil
to wash away.
Moisture in the skin will
evaporate and the skin
will begin to dry.
Skin may become visibly
rough. Sensitivity is felt
deeply.
Symptoms worsen. The skin
cracks. Eczema like symptoms can develop.
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■ Hand Roughness and Staphylococcus The graph below shows the Staphylococcus rates sampled from the hands of food factory workers. You will be
shocked to see the occurrence of Staphylococcus was 3 to 4 times higher on the hands of people with hand roughness. Those without hand roughness have much less bacteria on their hands.
Staphylococcus aureus is a common source of food poisoning that comes from humans. It is often found around
the nostrils, hair and on wounds. Often times the source of Staphylococcus food poisoning is found to be from the
hands of chefs who have a cut on their finger. Cracks in the fingers from dry skin are ideal environments for Staphylococcus aureus and can easily transfer to food by chefs. Hand care is essential for preventing skin roughness and
the spread of Staphylococcus bacteria.
Without exception, food handlers who have rough skin should always wear gloves and never touch food
directly while working.
● Comparison of Staphylococcus aureus on healthy hands vs. rough hands.
0%
Food
Factory
Food
Service
5%
10%
15%
20%
19.5%
Those who acknowledge having rough hands
Those who don’t acknowledge having rough hands
4.2%
13.7%
4.1%
Hiroshi Nishida : J.Antibact.Antifung.Agents(1984) Elaine L.Larson et al.:AJIC Am J Infect Cntrol.(1998)
■ Staphylococcus aureus outbreak from boxed lunches
In October, 2000, an outbreak of Staphylococcus aureus in boxed lunches infected 130 people with 19 suffering
from vomiting and diarrhea. An investigation found that Staphylococcus aureus was present in the victim’s vomit,
on the boxed lunches and on the food handlers’ hands.
A portion of the food handlers had dry hands. When further tested, the same bacteria was found in the samples
as in the victims. The bacteria from the rough and dry hands was transferred to the boxed lunches during preparation and then eaten causing horrible pain and discomfort for many unhappy customers.
I said it once, and I’ll say it again. If you have rough or cracked hands, don’t touch food directly!
----Actually, food handlers should stay out of the kitchen when they are experiencing rough, cracked hands.
But when this is impossible, try using gloves at all times.
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■ Hand Roughness Frequency and Countermeasures
The chart on the right shows the outermost layer of the skin (epidermis) and its structure. The epidermis is made
of many different layers. The deepest layer, the stratum basale, creates new skin cells, which move towards the
surface as old skin cells die and fall away. This is a continual cycle that constantly renews the surface of the skin.
Underneath, the horny cell layer keeps the skin flexible
and moisturized, providing a barrier to protect the skin
● A skin cross section
Sebum
Horny layer
from drying out and becoming irritated.
However, this horny layer must be cared for. If the outer
Granular layer
skin layer becomes rough, the horny cell layer's ability to
retain moisture will be reduced and the skin will dry out.
Spinous layer
Any irregularities in the skin's outermost layer will affect
the horny cell layer, reducing its barrier and moisturizing
Stratum basale
abilities. This is the leading cause of irritation in hands.
The chart below shows the varying degrees of skin roughness and how to counteract the effects. For high level
skin roughness, the horny cell layer has lost almost all of its barrier abilities, which means we must use gloves in
this situation to protect the hands from discomfort and irritation. Low level skin roughness can be counteracted
with a moisturizing barrier-type lotion. This will allow the skin to heal itself and regain barrier and moisturizing
abilities.
Level
Characteristics
Countermeasures
High
・Irritation and inflammation
・Visible and extreme roughness
・Use gloves when washing wares or working with water.
・Moisturize hands with lotion.
・Report hand roughness to the management.
・No visible inflammation
・Small amount of roughness
・Don t use warm water when possible.
・Dry hands after handling wet items or using the sink.
・Moisturize hands with lotion.
Mid to Low
In workplaces where it is more common to experience hand roughness, Staphylococcus aureus can be a major
risk. This can lead to very harmful outbreaks of food poisoning. Also, hand roughness and irritation can cause
workers to wash their hands less frequently than required.
Hand roughness and irritation is not only a personal problem but also a Quality Assurance problem. If we
just ignore hand roughness, we are putting a whole food handling operation in danger. It should be the standard
policy for all food handling facilities to require self reporting on hand roughness and provide lotion and gloves for
all employees for the safety of the consumer.
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■ Taira Sensei’s Favorite Hand Hygiene Tools
No-Touch Hand Hygiene Dispenser
GUD-500-PHJ
１．No-touch hand hygiene
２．For hand sanitizer or soap
３．Small enough to fit anywhere.
Walls or counter tops.
For hand care!
Moisturizing Lotion
Saraya Kitchen Lotion
１．Made from certified food-safe ingredients
２．Easily covers hands and dries quickly
３．Fragrance free
so it won t affect the flavors of food