Handwashing for Life

Overcoming Underwashing

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Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions
Kleenex® Brand Paper Towels & Wipers
Paper Towels & Wipers
Sealed Air Vision Enabled Training
RFID & Video Compliance
Irisys Intelligence
Thermal Detection Compliance
HyGenius Compliance Control
Individual Frequency Monitoring
Merck Hep A Vaccine
Hep A Vaccine
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Steton Mobile Data Gathering Reporting Software
Mobile Data Gathering Reporting Software
Brevis Quality Assurance
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3M ATP Rapid Detection
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Purell® Hand Sanitizer
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Kimberly-Clark Professional
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GOJO Hand Soap
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Hill+Knowlton
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The Eagle Group Handsinks
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T&S Brass Touch-Free Faucets
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Cini-Little Design
Design

Why women win competitive handwashing events

Are women better hand washers? No. Do women have cleaner hands? Yes, provided they lose the hand-bling and the artificial nails.

Handwashing For Life has witnessed and judged thousands of handwashes under competitive conditions. The contest is known best as the Handwashing Olympics. GlitterBug UV lotion is applied to hands and washed off. A UV light illuminates missed spots and areas. The results are noted using the ProGrade scorecard.

The case for obsessive hand hygiene

Travelers are herded into shared spaces and exposed to each other’s profile of pathogens hour after hour. A quick turn-around of the plane, train or cruiser leaves a residual base of germs to build on and the recharging of these reservoirs starts again. There is one universal precaution that works well - GOOD HEALTH! Second to that is obsessive hand hygiene.

Ten Commandments For The Caring Traveler

 

Chef Peter Fulgenzi awarded for innovative process-control

“In presenting these awards, we honor the winners for their contributions to food safety and the protection of public health…" said Kevan P. Lawlor, NSF International President and Chief Executive Officer.

Legal action lerks with every meal prepared or served away from home.

Who owns the low-handwashing problem in chain restaurants?

Handwashing frequency is often less than desirable in most all restaurants with workers seeing little reason to wash more often and claiming to have little time as customer service trumps clean hands. Training helps but improvements don't endure. Quality Assurance doesn't have a handwashing system to monitor. Most all operational level employees, auditors, inspectors and headquarters' Quality Assurance teams know their handwashing rates are lower than desired.  Who owns this problem?

The remedy for stored-data concerns

The Handwashing For Life HACCP Hands Scoreboard is a component of ECM, Electronic Compliance Monitoring. It is the scoreboard screen or marquee positioned in clear view of the kitchen and wait-staff work stations to alert the food handling team of their current handwashing performance. Some technologies will report frequency and others both frequency and the length of the wash. Badged and direct entry identification systems have the option to display performance by team or individuals.

A focus on non-food-contact surfaces

High-touch surfaces are often an enemy of wellness. Colds, flu and norovirus are among the most common pathogens acquired by unsuspecting staff and their guests. These contaminated surfaces are a major driver in staff absenteeism as well as other negative outcomes from a casual touch and transfer.

Recurring situations drive surface cleaning protocols in restaurants, institutions and hotels. These are grouped and a periodic cleaning schedule is established. Unwittingly, many operators apply the standards for food-contact surfaces to the high-touch, non-food-contact locations. This can result in unnecessary inconvenience as users don gloves and are expected to wash their hands each time they are doffed.

By definition, high-touch surfaces are contaminated frequently. It makes sense that a targeted cleaning process should consider frequency first.

New technologies provide simple answers to age-old handwashing issues.

The Pay:

A performance-rewarding pay package is THE answer to solving the industry’s appalling handwashing compliance rates. New technologies provide measurement standards and serve as performance monitoring tools.

Identify and implement a monthly incentive level worth working for. Here is a sample where an entry level employee's job performance can earn him or her up to $1,200 per year.

Legal action underway

USDA reports the latest foodborne risks in terms of annual costs and deaths. Norovirus, second only to the common cold in prevalence, is not normally considered a killer but in reality ranks #4.

It is the season to take action. Consider Emory University’s research that identifies Purell VF-481 as an effective norovirus intervention and is as kind to skin as baby oil.

The risk of a looming foodborne outbreak due to a missed hand wash or the cleaning of a high-touch surface will never be zero. That reality compromises many a food safety program as operators specify thorough cleaning with lofty label-claim products over frequent lighter duty cleaning of both hands and high-touch surfaces.

This animation is based on a surface contamination research study. It is not in a busy restaurant but rather a busy hospital area. How different would this be in a restaurant? Perhaps some university can conduct something similar in a foodservice environment.

Quality Assurance >< Operations

An operator’s food safety risk is managed by a focused team of professionals with specific skills, objectives and measurements for success. Each works within a different time frame.

Virus Relay

Norovirus, H3N2 flu, colds, Enterovirus 68 and Ebola ...

Norovirus rates are picking up in a variety of environments as the winter deepens, but this year, it shares the stage with H3N2 flu, Ebola and Enterovirus 68. These four, along with the common cold, are spread everywhere folks gather, calling for added away-from-home hand and high-touch surface cleanliness to protect the people they serve and to fight staff absenteeism.

Situations drive operator choices

"Over here, Ray debones raw chicken. Later in the shift, he works at the counter.”

Handwash protocols in foodservice are dictated by the situation. Situations are defined and grouped by the operator and training begins.

Should it close restaurants and all foodservice?

Mercer Island Washington announced a boil-water advisory and closed foodservice establishments.

How do you close a nursing home? Are you going to close schools and hospitals?

Why close restaurants and then advise households that "Dishwashers can be used if run with the sanitizing/heat cycle and commercial dishwashing detergent. Dishes can be hand washed if rinsed in a diluted bleach solution – one teaspoon household bleach to one gallon of water – and then allowed to air dry?”

Our current work on electronic handwashing compliance in restaurants clearly documents the industry’s poor hand hygiene reality. It is encouraging to watch how monitoring and keeping score changes the game.

Pages

Cini-Little Design
Design
T&S Brass Touch-Free Faucets
Touch-Free Faucets
The Eagle Group Handsinks
Handsinks
Hill+Knowlton
Outbreak Readiness
GOJO Hand Soap
Hand Soap
Tucel® Industries
Nailbrush
Kimberly-Clark Professional
Paper Towels & Wipers
Purell® Hand Sanitizer
Hand Sanitizer
Surface Cleaners
3M ATP Rapid Detection
ATP Rapid Detection
Brevis Quality Assurance
Quality Assurance
Steton Mobile Data Gathering Reporting Software
Mobile Data Gathering Reporting Software
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Merck Hep A Vaccine
Hep A Vaccine
HyGenius Compliance Control
Individual Frequency Monitoring
Irisys Intelligence
Thermal Detection Compliance
Sealed Air Vision Enabled Training
RFID & Video Compliance
Kleenex® Brand Paper Towels & Wipers
Paper Towels & Wipers
Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions

HandsOn™ System

5 steps to convert underwashing handwashing to under control handwashing. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® Handwashing for Catered Events

SaniTwice<sup>®</sup> System

Uncompromized handwashing hand cleanliness for those serving food at venues without running water.

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.

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