Gemma Clarke from the Handwashingforlife Institute writes about operator outbreak protection and how to stop virus migration from toilet to food. PREVENTING today's resistant pathogens from escaping the toilets is a daily threat to all food and beverage manufacturers. The virus has quickly become the primary predator on a long list of pathogens. Most start their journey in the toilet with invisible particles of faecal matter. For years, the focus has been on bacteria and food-source pathogens. But viruses are much smaller, more virulent and harder to control than bacteria. As the battlefront changes, so must hand hygiene standards and practices.
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