Coming Clean on Hand Washing and Sanitizers

(Webinar length:  1 hr 29 min)


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.

  • Item #: 0925eClean
  * Marked fields are required.
Price $219.00