Please join this annual campaign, sponsored by the CDC facilitated Clean Hands Coalition. Raise awareness of the dangers of poor hand hygiene. Check out a variety of ideas to improve the away-from-home wellness factor in everyone's life.
Jim Mann's blog
Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies.
As joyous the occasion, it’s also a special feast day for bacteria and virus, particularly for salmonella and norovirus – the poster children for holiday pain. Staying well can make the difference between a memory of magic or misery. Good hand hygiene can do more for protecting holiday health than an over-cooked Turkey.
Data plus leadership records sustainable gains in handwashing behaviors.
Culture change is often cited as a requirement where hand washing rates need to be doubled to reach a safe level. The Atrio Restaurant in Carmel, Indiana, lead by Chef Peter Fulgenzi, took on that task, challenging his staff to accept their professional role in serving safe food and giving them a measurement tool to verify handwashing without filling in tedious logs.
Restaurant brand-building in 2020/21
Trust will likely be the primary driver that brings the public back to restaurant eating during the post-peak tail of the COVID-19 Pandemic. Differentiators will be those that actively display the operator's and staff’s true caring and process control. "In the case of restaurants, consumers are generally relying on the restaurant itself to take precautionary measures. That trust is perhaps where the biggest gap needs to be crossed.” Firebirds Wood Fired Grill, VP of Marketing Stephen Loftis
Dr. Emily Landon, the infectious disease doctor at the University of Chicago Medical Center, has spent most of the last decade improving hospital handwashing using data to motivate staff.
Handwashing transparency valued by Millennials
Those foodservice operators who invested in handwash monitoring because of Norovirus concerns now add another, even more topical and contagious virus to their hit-list, Coronavirus. While these pathogens have many technical differences the two viruses share the property of living on hands and surfaces for a day or more.
Eclipsed by Coronavirus media exaggerations and unforgivable politicalization, are the benefits of the public’s emerging better behaviors regarding hand cleanliness.
Data unleashes sustainable solutions
Healthcare handwashing research rarely reaches the ranks of restaurant’s food safety and risk management professionals. A recent review of the impact of Electronic Handwash Monitoring in healthcare has answered the question that has held back serious evaluations by the restaurant industry: Handwashing data may increase policy compliance but does it reduce the risk of outbreaks?
High-touch surfaces retain and multiply deadly risks
Air dryers have been under the microscope for years because of their poor drying capability and “bug-blowback".
Chemical irritants removed
Fast-paced foodservice work results in frequent hand contamination. Frequent handwashing is a must but most hand soaps are formulated for few handwashes per shift with a focus on quick foaming and grease cutting. Both criteria can result in damaged skin which is then even harder to clean.
Departmental collaboration: “What’s in it for me?"
Investing to lower operator risk of foodborne outbreaks and recalls is simplified with data.
Hand-washing continues to rapidly move from a tiring and trivial irritation to an existential threat. One restaurant operator faced a federal grand jury subpoena last year as part of a U.S.
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.