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Food Safety News

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Contributing Writers

Jim Mann

Jim Mann

Jim Mann is the founder and Executive Director of the Handwashing For Life® Institute and The Handwashing Leadership Forum®. His work to reduce the risk of foodborne and person-to-person illness spans a career from deli and cafeteria experience to work as a product development chemist. He formulated leading brands in skin care, surface disinfection, pest control, foodservice and healthcare sanitizing systems. His work has been as global as the war on virus and bacteria, working on six continents while living in three. Jim’s latest addition to the industry’s Best Practices is the “Hands-On System”. This integrated process control for hand hygiene is enjoying documented success in foodservice, healthcare and schools across the USA, Canada, South Africa and the UK. Jim was honored as a recipient of NSF’s prestigious Lifetime Achievement Award.

Articles Written by Jim Mann

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Handwashing for Life Olympics: Battle at Waterloo

Opinion

Pathogens met their Waterloo as more than 400 culinary professionals staged a two day pursuit of the latest advances in nutrition and food safety. The annual campaign is sponsored by Martin Brothers, a regional distributor focused on the culinary needs of hospitals and nursing homes. The location was the Waterloo Convention Center, celebrating the famous… Continue Reading

‘Desktop dining’ moves food safety issues into the workplace

Contributed

LAS VEGAS — This week’s conference of ISSA, also known as the Worldwide Cleaning Industry Association, attracted more than 16,000 people and more than 700 exhibitors from  25 countries to the Las Vegas Convention Center. The show theme was best expressed in the single watchword: Uncover. This challenge to change flowed through an extensive array of 60-plus training… Continue Reading

Food safety in health care kitchens impacts patient healing

Contributed

The 44th annual conference of the Association for Professionals in Infection Control brought together an international array of expertise to the convention center in Portland, OR. Presentations and an abundance of creative posters were shared, each primarily based on unique experiences. Many sessions covered the importance of kitchens and food safety protocols in the healing… Continue Reading

Patient experience drives health care food safety leadership

Contributed

This week Crothall Healthcare summoned a team of experts to collaborate by “mastering and integrating what you are good at” and challenged them to define new standards to light a path of continuous improvement in lowering health care acquired infections — starting with hand washing and food safety. The team of 30 included of a… Continue Reading

Complacency kills: Challenging the protectors of the status quo

Opinion

CHICAGO — Rob O’Neal, former Navy Seal and keynote speaker at the International Sanitary Supply Association meeting here this week, reminded the audience of food safety and away-from-home wellness professionals that “complacency kills,” a message that really hit home with those leading the charge to use new technologies in the war waged in the darkness of the… Continue Reading

Restaurant study group calls for back-to-basics approach

Opinion

A record setting number of attendees for the National Restaurant Association’s Quality Assurance Study Group’s annual session filled the Millennium Conference Room at Loews Philadelphia Hotel this past week for a three-day introspection of the industry’s food safety policies and practices. Day 1 was headlined with a keynote address by Frank Yiannas, Wal-Mart’s vice president… Continue Reading

Conquering this enemy is increasingly a matter of choice

Opinion

Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month. The more we learn about norovirus, the clearer the choices are in changing current behaviors. Foodservice operators know a lot about norovirus, especially in how to cope with an outbreak. What… Continue Reading

The flywheel of conventional hand-washing

Opinion

(Editor’s note: This is the second in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.) Hand-wash tracking technologies have arrived on the restaurant scene, exposing the stark reality of compliance and noncompliance. The new tools are being ignored by many, who are serving as guardians of the… Continue Reading

The outbreak breakthrough of whole genome sequencing

Opinion

Editor’s note: This is the first in a series of three guest opinion columns by Jim Mann in recognition of September as Food Safety Month. Whole genome sequencing, WGS, is a new motivator for enhanced hand washing in all locations where people are preparing and/or serving food. More broadly, it is a robust laboratory procedure for… Continue Reading

Follow the money: Reducing risk vs. increasing costs

Opinion

Healthcare providers, caregivers, researchers and suppliers gathered at the 43rd annual meeting of the Association for Professionals in Infection Control & Epidemiology (APIC) in Charlotte, NC, June 11-13. The theme was “Inspiring Innovation in Infection Prevention” and attendees discussed how evidenced-based research can resolve the recurring riddle of risk versus budgets for both foodservice and… Continue Reading