Hand hygiene has always been important, but the COVID-19 pandemic has brought it to the forefront of public health discussions like never before. Not only is hand hygiene crucial for preventing the spread of infectious diseases, but it is also a smart financial investment for both individuals and businesses.
A recent study showed that there were 3 major interventions that could reduce the risks of getting COVID-19.
Hand Sanitisers are meant to reduce germs on our hands to prevent ourselves and others from getting sick, but how do we know if they are actually effective? Our options are either the manufacturers log reduction claim based on laboratory tests, or we can make assumptions based on the alcohol percentage. (See our previous blog on alcohol percentage here)
We are all food consumers, and we all want our food to be safe. Why? Foodborne diseases range from mild to very serious and can even lead to death. From a social perspective, they contribute to absenteeism from school and work and reduce productivity. If we come together collectively to incorporate good food safety practices in our day-to-day lives, we can prevent foodborne illness and promote productivity. Each person has a role to play – whether you grow, process, transport, store, sell, buy, prepare or serve food – food safety is in your hands.
Winter can be a challenge for our health, with many of us heading indoors and turning the heating up. Besides the increased risks of colds and flu (see our blog on this here)dry skin is an issue we frequently asked about during the colder months, especially our hands. We explore some of the reasons why our hands dry out in winter and what to do to prevent it.
You want a hand sanitiser to keep your staff, your customers, and your family safe, and like many of us you want to make sure you are buying the best you can. This list will give you some insights on buying the right product for you, and avoiding those that are not worth it.
We already know the adverse outcomes of unsafe food and how that can affect our customers and our business, so when it comes to a common source of contamination in food facilities, we ask the question –
