Handwashing for Life

Overcoming Underwashing
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Informative Articles on Handwashing

Virus Relay

Norovirus, H3N2 flu, colds, Enterovirus 68 and Ebola ...

Norovirus rates are picking up in a variety of environments as the winter deepens, but this year, it shares the stage with H3N2 flu, Ebola and Enterovirus 68. These four, along with the common cold, are spread everywhere folks gather, calling for added away-from-home hand and high-touch surface cleanliness to...

Situations drive operator choices

"Over here, Ray debones raw chicken. Later in the shift, he works at the counter.”

Handwash protocols in foodservice are dictated by the situation. Situations are defined and grouped by the operator and training begins.

This sequence hardly ever happens. Why? It credits the operator with caring, knowing the risks of their individual...

Should it close restaurants and all foodservice?

Mercer Island Washington announced a boil-water advisory and closed foodservice establishments.

How do you close a nursing home? Are you going to close schools and hospitals?

Why close restaurants and then advise households that "Dishwashers can be used if run with the sanitizing/heat cycle and commercial dishwashing...

Our current work on electronic handwashing compliance in restaurants clearly documents the industry’s poor hand hygiene reality. It is encouraging to watch how monitoring and keeping score changes the game. It is...

Circle of Success of ServeReady® Hands

Monitoring for the near misses

Restaurants, particularly multi-unit operators, could reduce their corporate risk of an ...

Study suggests a change of greetings in professional kitchens

A handshake is many things, mostly positive. It conveys feelings of friendship and common ground. The handshake builds customer confidence when greeted by their chef, server or bartender.

A university study in the United Kingdom provides some added information to help assess the risk at your facility. It shows that...


Scheduling expands the range of risks addressed

Introduction: Scheduled inspections are a reward for consistently following ...


1. Start by hiring smarter … Hire managers with leadership skills to help employees reach and sustain their professional handwashing standards. Don’t hire employees with nervous habits of...

Why training may be blocking progress

Our world of restaurant food safety is blessed with a cadre of good trainers and creative programs....

How Hand Hygiene Monitoring Gets You in the Game

Well implemented technology-assisted monitoring of handwashing behaviors is a potential game changer in...

A recommendation of “No Action” at the ...

Summary of proposed hand hygiene solutions

The biennial meeting of The Conference For Food Protection (...

(Submitted by a former State Regulator after reading this blog series in preparation for the 2014 biennial Conference For Food Protection (...

How the operator-interpreted code blurs food safety responsibility.

Health authorities help operators prepare and serve safe food. These...

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

After the closing of another world class restaurant due to a norovirus ...

2013 Food Code, FDA, U.S. Public Health Service

Risk vs. Inspection

[Notes for those interested in enhancing the Model Food Code via the Conference For Food Protection (...

Food Safety Consortium (http://www.foodsafetyconsortium.org/)

Handwashing For Life has been looking for a trade event that would be more risk-based and inclusive of the foodservice audience. Food Safety Tech has responded with a...

Jim Restroom Audit

Cleanliness is a powerful message of customer care

Customers are increasingly seeing restroom cleanliness as an indicator of the organization's culture and the reflection of their true customer care. It is proving to be one of the best spaces to invest in customer loyalty.

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Not everyone treats kitchen cleanliness as a cost. Some leading chefs consider it the foundation of their culture of cleanliness where creativity, quality and efficiency generate the prime revenue of returning customers. High standards translate to the staff's professional pride and unquestioned compliance with accountabilities.

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SaniTwice® Station with Gloves & Paper Towels

This portable no-water "handsink" has added an important gloving feature. This unit can now be located exactly where it is most needed and most likely used. There is no need to delay changing a contaminated or torn pair of gloves. There is no need to leave the work station unguarded while taking a hike to the nearest restroom or kitchen.

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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.