Handwashing for Life

Overcoming Underwashing
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Glossary beginning with D

A glossary of technical terms related to handwashing. Select a letter above to begin.


Danger Zone

The dangerous range of temperature between 40 degrees F and 140 degrees F when most bacteria can grow and reproduce rapidly to infective doses. Those areas most prone to breakdowns in good handwashing and gloving practices.


Failure to meet any critical limit.


Three or more loose stools within a 24-hour period. Bacteria, parasites or viruses can cause diarrhea.


The weakening of liquids, usually by adding water. Cleaning agents are diluted from concentrates to useable strengths.

Dirty Dozen

A survey of a facility's most likely harbors of bacteria and viruses that could lead to an illness outbreak; most often found in the kitchen, restrooms and customer service areas.


The reduction (by chemicals or physical methods) of the number of microorganisms in the environment, to a level safe for food preparation and consumption.


Or doff, the act of removing gloves from hands.


Or don, the act of putting gloves on hands.


"Asleep." Most bacteria stop growth and activity below 40 degrees F. They return to activity and growth when they warm up.

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.

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