Glo Germ Module for Restaurant Managers and Restaurateurs

posted Jan 23, 2014, 9:34 AM by Todd Fox   [ updated Sep 23, 2016, 2:45 PM ]

Foodborne Illness Outbreaks, Infection Control Worries, Food Handling and the Glo Germ System

As a restaurant manager or restaurateur, you have strict accountability to keep the customers and your staff from becoming ill from the food you serve. Once you take your mandatory food handling permit classes of food management courses, infection prevention can sometimes seem daunting to ensure a food borne illness outbreak doesn't occur in your food establishment.  You constantly have to focus and teach hand washing, cross contamination, cleaning and basic hygiene.

Infection Threats in Food Services

So, what are some of the ways that germs are introduced into your food service? These are only a few ways bacteria gets into your food:
  • Employees not washing their hands (Gross that some people do not wash)
  • Employees washing their hands well or long enough (poor hand washing stations and bad handwashing training)
  • Bad food supplier (food comes in contaminated)
  • Ineffective or lax cleaning procedures or schedules
  • Cross contamination of food boards, work areas, equipment, etc.
  • Misuse of gloves (cross contaminating between tasks or handling money)
  • Cooling and heating guideline problems
  • Sick Employees coming to work

These are only a few major ways that a food borne illness can destroy your restaurant business. Forget just getting a slap from the health inspector or health department, you could have a nightmare PR issue to resolve.  Outbreaks are on the TV news, in the newspaper, on the internet and are spread word of mouth.  News of a food borne illness outbreak scares away past, present and future clients.  So, how can you find an effective plan in all of this chaos? 

Be Proactive with Glo Germ to Fight Infection

The best way to combat an infection outbreak is to be proactive. The Glo Germ System allows you to be proactive and teach hygiene and infection control principles to your staff. The system helps train them by "seeing" germs even though germs are not visible to the human eye.

Ever heard of the phrase "I'll believe it when I see it" used? It is also true when dealing with bacteria and microbes. Food employees have an easier time visualizing the effects of poor hygiene principles when they have seen germ spreading. The Glo Germ System uses fluorescent simulation germs (Non toxic) and a UV black light to teach thousands of professionals each year. 

Simply apply the fluorescent gel or fluorescent powder to the teaching element you wish to demonstrate (hand washing, glove removal, cleaning, food preparation, etc.) and your employees will see the germ effects.  The fluorescent powder is great for showing the spread of germs and the fluorescent gel simulates blood and other hazardous liquids.

If you would like assistance in creating an optimal hygiene or infection control training for your food establishment then please contact us. We look forward to combating food borne illnesses with you!

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