Handwashing for Life

Overcoming Underwashing
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Handsinks Located for Compliance

Jim Mann's picture

Kitchen consultants/designers focus on providing the operator with a minimum of handsinks based on often creative interpretations of local codes. Their reason? Even the minimums are underused. Why put more in and reduce productive space? The Plan Review process continues the focus on minimums rather than worker convenience and compliance.

Can the Model Food Code Annex be used to help resolve this issue?

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.

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Teaching Videos

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