Handwashing for Life

Overcoming Underwashing
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Michelin 2 Star Norovirus in London

Jim Mann's picture

“… staff told to wash their hands more often.”

After the closing of another world class restaurant due to a norovirus outbreak, a piece of world class food safety advice was passed along by London's health inspectors as reported in The Guardian newspaper: “Environmental health officers have told staff at the two Michelin star restaurant to wash their hands more often, an embarrassing order for those preparing evening starters beginning at £12 and main courses ranging up to £42.”

Often there are many hands, bare and gloved, involved in plating beautiful meals. Restaurants are well advised to have standards on handwashing quality and frequency for washing as well as on glove changing. Without standards and a means to measure them, training effectiveness is short-lived and budgets become very hard to defend. To set standards for handwashing:

  1. Quality: Training
  2. Technique: The Core Handwash
  3. Frequency: Setting Safe Levels

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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