Handwashing for Life

Overcoming Underwashing
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Informative Articles on Handwashing

“ quality controls … to safeguard consumer and employee health.”


2016 is starting out as a potential watershed for foodservice, nursing home and hospital handwashing. Two high profile Norovirus...

Time saving and improved efficacy are the drivers

UV success as a cleaning protocol in hospitals now helps define food service and food processing niches for potential application. 

Hospital experience has outlined...

HandwashingforLife™ Culture of Caring Ribbon Cutting with Left to right are Pam Lowe (Director, Quality NCR), Peter Fulgenzi (Executive Chef), Jani Watts (Director, Nurse Education), Randy Yust (CFO & COO) and Suzanne Del Boccio (Chief Nursing Officer).

Celebrating the Culture of Caring

S.Truett Cathy, founder of the very successful Chick-fil-A chain, had “Hire for Culture” as his #1 criteria in recruiting new employees at all levels. Foodservice operators ...

Flu Season Tip

World Health Organization’s (...

A FSMA Produce Rule solution

Research has found that farmhand’s hands are a major factor in contaminating ...

How to use handwashing as the trigger

Culture change. The ...

Filtering out the marketing fluff around surface disinfectants

New surface cleaners stream in for consideration, attempting to change the market or at least carve out a niche. Many times lab data is provided, always finding a test method to make the new look good. This phenomenon is witnessed most frequently for new disinfectants where kill is demonstrated and...

The case for obsessive hand hygiene

Travelers are herded into shared spaces and exposed to each other’s profile of pathogens hour after hour. A quick turn-around of the plane, train or cruiser leaves a residual base of germs to build on and the recharging of these reservoirs starts again. There is one universal precaution that works well - GOOD HEALTH! Second to that is...

 

Chef Peter Fulgenzi awarded for innovative process-control

“In presenting these awards, we honor the winners for their contributions to...

Legal action lerks with every meal prepared or served away from home.

If a foodservice company or institution agrees with the ...

The remedy for stored-data concerns

The Handwashing For Life ...

A focus on non-food-contact surfaces

High-touch surfaces are often an enemy of wellness. Colds, flu and norovirus are among the most common pathogens acquired by unsuspecting staff and their guests. These contaminated surfaces are a major driver in staff absenteeism as well as other negative outcomes from a casual touch and transfer.

Recurring situations drive surface...

New technologies provide simple answers to age-old handwashing issues.

The Pay:

A performance-rewarding pay package is THE answer to solving the industry’s appalling handwashing...

Legal action underway

Last summer's ...

The risk of a looming foodborne outbreak due to a missed hand wash or the...

Quality Assurance >< Operations

An operator’s food safety risk is managed by a focused team of professionals with specific skills, objectives and measurements for success. Each...

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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.