Handwashing for Life

Overcoming Underwashing
Home / Blog / Air Dryer Limitations

Air Dryer Limitations

Jim Mann's picture

How can the Model Food Code Annex be used to alert kitchen designers and consultants of the limitations of air dryers in foodservice, in both the kitchen and restrooms. Biofilms on the hands require the friction added by single-use paper towels. Air dryers lose the log 1 reduction of pathogens attributable to the use of paper towels.

HandsOn™ System

HandsOn System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice for Catered Events

Uncompromised hand cleanliness for those serving food at venues without running water.

Teaching Videos

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.