Tag: Handwashing

According to the World Health Organization, approximately 600 million people annually fall ill from contaminated food. Following proper procedure is crucial to food safety, and knowing what are the 5 ServSafe steps to handwashing is a fundamental skill for food handlers and anyone concerned with personal hygiene.

The World Health Organization estimates that as much as 50% of childhood undernutrition is associated with poor sanitation, unsafe water, and inadequate hygiene, highlighting a powerful connection. This statistic underscores the profound impact of understanding **how does hygiene affect nutrition** from a foundational, systemic level.

According to the CDC, proper handwashing can reduce the number of people who get sick with diarrhea by up to 40%, yet a USDA study revealed that participants failed to wash their hands correctly over 95% of the time they should have. This lax hygiene is a primary reason why **food poisoning can occur from dirty hands**, transferring invisible germs to food and surfaces.

According to the Centers for Disease Control and Prevention (CDC), proper hand hygiene can prevent the spread of germs, including those that cause foodborne illnesses. Before beginning any food preparation, the absolute first and most critical step is to thoroughly wash your hands with soap and warm water for at least 20 seconds. This simple action removes bacteria and viruses that can contaminate food and make people sick.

According to the World Health Organization, an estimated 600 million people fall ill each year after eating contaminated food. Mastering personal hygiene is a powerful and essential strategy to help prevent the spread of foodborne disease, protecting yourself, your family, and your community from illness.

According to the World Health Organization, Oral Rehydration Solution (ORS) has saved millions of lives by treating dehydration. The most important first step when preparing ORS is to ensure meticulous cleanliness to prevent contamination that could worsen the illness.