Handwashing for Life

Overcoming Underwashing
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Glossary beginning with U

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



United States Department of Agriculture, through its Food Safety and Inspection Service (FSIS), the USDA regulates most raw meat and poultry and meat and poultry products, as well as egg products to ensure that they are safe, wholesome and accurately labeled. Other agencies within the USDA that play a role in food safety include the Animal and Plant Health Inspection Service (APHIS), Agricultural Research Service (ARS) and the Cooperative Sate Research, Education and Extension Service (CSREES).


By FDA definition, a utensil is a food-contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is multiuse, single-service, or single-use; gloves used in contact with food; temperature sensing probes or food temperature measuring devices; and probe-type price or identification tags used in contact with food. (See FDA Food Code Chapter 1 : http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCod...

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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