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High Cost of Foodborne Illness
A single outbreak of foodborne illness can cost a foodservice operation as much as $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies, and lost income from negative publicity and/or being shut down. That figure increases dramatically if the incident involves death or serious injury.
National Restaurant Association
By Philip C. Carling, Janet L. Briggs, Jeanette Perkins, Deborah Highlander
We developed a new method using an invisible fluorescent marker to target standardized high‐touch surfaces in hospital rooms. Evaluation of 1404 surface objects in 157 rooms in 3 hospitals revealed that 47% of targets had been cleaned. Educational interventions were implemented, leading to sustained improvement in cleaning of all objects and a >2‐fold improvement in cleaning of surfaces previously cleaned <85% of the time.
Philip C. Carling - 1,2,3,4
Janet L. Briggs - 1
Jeanette Perkins - 3
Deborah Highlander - 4
1 - Department of Hospital Epidemiology, Carney Hospital, Boston MA
2 - Boston University School of Medicine, Boston MA
3 - Department of Hospital Epidemiology Rehabilitation Hospital of the Cape and Islands, Sandwich MA
4 - Department of Hospital Epidemiology, Quincy Medical Center, Quincy MA
Clinical Infectious Diseases 2006;42:385–388
© 2005 by the Infectious Diseases Society of America. All rights reserved.
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Comment by Allen Rathey on November 29th, 2009 at 10:18am
Mr. Robinson: Good points. Thank you. Does anyone know where to obtain a small, high-powered fluorescent light and targeting markers?
Comment by Bob Robinson Sr. on November 29th, 2009 at 7:53am
This is a great teaching method for beginner cleaning workers as well as a quality inspection tool for experienced workers. This instructional method can be used beyond healthcare into every market segment; K-12, office cleaning, food service, etc.
This method may have a significant role in the upcoming Clean Standard for K-12 schools.