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Active forum topicsPollWho owns the problem in foodservice chains where handwashing frequency is low? Corporate-Risk Management 9% Corporate-Operations 18% Corporate-Quality Assurance 9% Corporate-Training 9% Local Management 27% Local Staff 0% Other 27% Total votes: 11 |
ArticlesHandwashing: 5 Steps to a Best-Practice Pay-OffSubmitted by Jim Mann on January 1, 2008 - 1:43am.The attached article is a look at best-practices solution for implementing a successful hand hygiene. This article originally appeared in Food Safety Magazine, October/November 2005 and was written by Jim Mann. The PDF is available at the link below.  |
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