Handwashing for Life

Overcoming Underwashing
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Glossary beginning with M

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


Marler Clark

Seattle-based law firm known for representing victims of foodborne illness and other food litigation cases.


Bacteria, parasites, viruses, yeast, fungi and molds capable of causing disease that can only be viewed with a microscope. Food items infected with a pathogenic microorganism usually look no different than an uninfected food item.


Observations or measurements of controls to assess whether a critical control point is being managed properly.


Methicillin-resistant Staphylococcus aureus, shorthand for any strain of Staphylococcus bacteria which is resistant to one or more conventional antibiotics. Sometimes referred to as Superbugs.


My Wash Index Number. An individual's share/accountability of the shift and weekly comliance numbers.

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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