Handwashing for Life

Overcoming Underwashing
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Informative Articles on Handwashing

Using the management skills we have to get the compliance we don’t have.

Financial risks for those serving food increase sharply where hand hygiene is not a senior management priority. Neither training nor science creates sustainable gains in ...

Compelling lessons continue with little effect on handwashing compliance.

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MRSA stands for Methicillin-Resistant Staphylococcus Aureus and the word resistant is what is creating the...

Handwashing For Life crowned a Handwashing Champion, Saturday, October 13th - the final afternoon of the 2007 NAFEM. Tracy Gates of the Busy Bee Cafe in Atlanta was declared the winner with a perfect score. 
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A successful restaurant business takes years to build and can be destroyed by a single missed hand wash.

“It only takes one person to trigger an ...

Scheduled inspections convert the kitchen atmosphere from one of a raid to a classroom. Which is the better environment for transferring sustainable food...

Could a recyclable nailbrush be added as an acceptable alternative to the sanitizer-stored procedure which has proven to be a deterrent to using the nailbrush.

A nailbrush multiplies handwashing effectiveness...

Handwashing has few standards because there is no specification for a clean hand. Soil has no standards because it varies so widely and so little is known about soil adhesion to human skin and its transfer profile....

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 ...

Decision making is commonly supported by information regarding performance versus standards. In managing handwashing there are few standards and little documention to guide improvements. Senior management is not...

Can the Model Food Code help encourage ill customers to stay home and encourage operators to deploy customer oriented interventions similar to those deployed by the cruise industry, recommended by the ...

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.

Cleaner sufaces protect hand cleanliness whether hands are bare or gloved. Could the Annex of the Model Food Code be used to raise awareness of ATP technology as a rapid detection method for training, verifying and monitoring surface cleaning...

In many restaurants with dishes washed in dish machines the same person loads the soiled dishes and then removes the clean ware.

What are the alternatives in managing hand cleanliness? Adding a second person appears wasteful as does expanding kitchen size to have an additional handsink. 

Handwashing effectiveness is commonly measured by log reduction.  It is considered to be limited to a log 2 reduction by authors of the Model Food Code.

Log 3, log 4 and log 5 reductions may be available by...

A process dubbed SaniTwice® was demonstrated at ...

New synergized formulations of alcohol hand sanitizer triple the effectiveness on norovirus according to Emory University studies completed by Dr. Christine Moe.

This offers the opportunity for operators to use more confidently where a handsink/water is not readily available.

Under light soiling conditions, the use of synergized alcohol hand sanitizer appears to be a...

The Hand Hygiene ...

The expanded use of alcohol hand sanitizers in food service now that efficacy against Norovirus has been proven.

John Ciarametaro experienced his own ‘Perry Mason moment’ recently. It happened when Legal Seafood’s manager of Lab and Inspectional Services served as a juror during a mock trial of typical ...

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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.