Leadership Forum Members
Data-driven continuous improvement for restaurants and hospitals
Hospitals have a great standard for handwashing as does FSMA. It’s Continuous Improvement. Mark Twain agrees, noting that “Continuous improvement is better than delayed perfection.”
Healthcare Kitchens & The Joint Commission
Please join this annual campaign, sponsored by the CDC facilitated Clean Hands Coalition. Raise awareness of the dangers of poor hand hygiene. Check out a variety of ideas to improve the away-from-home wellness factor in everyone's life.
Clean hands are the cure to the spread of colds, the flu and those illnesses acquired in our schools, offices, restaurants, nursing homes and hospitals. http://handwashingforlifehealthcare.org
For those preparing or serving food, print and post the International Clean Hands Week poster attachment to this blog as a reminder to all.
Verified handwashing reinforces message of healthy salads.
This interview with the owner of a 10 unit chain is a compelling challenge to the industry. Verified handwashing is mission critical and a highly valued factor in choosing where to eat. Check out the banner facing the waiting customers. This is handwashing for what it truly is - a baseline for a satisfying dining experience.
The "Readily Available" principle
Immersion into the topic of hand hygiene to reduce operational risk has surfaced yet another incentive to improve handwashing process control. Operators know their handwashing rates are low and now they may be open to a charge of negligence should an outbreak be identified.
Behavior verification motivates compliance
The 5 steps of the HandsOn System are converted to action with a process that opens with collaborative Risk Assessment and closes with Decision Verification.
True to form, the Chicago NRA Show once again proved to not be a food safety or healthcare event. But it’s in my neighborhood and I always find something new and 2017 didn’t disappoint.
Dr. Lee-Ann Jaykus was presented the prestigious NSF Leadership Award for Innovation by Handwashing For Life Institute's Executive Director, Jim Mann, at a ceremony conducted at the 2017 Food Safety Summit in Chicago. Lee-Ann is a professor at North Carolina State University and Director of the NoroCORE program.
Departmental collaboration: “What’s in it for me?"
Investing to lower operator risk of foodborne outbreaks and recalls is simplified with data.
QualifEYE™ takes rookies from probation to professional
The newly available QualifEYE Handwash Learning System is designed for new foodservice employees in both restaurants and healthcare facilities.
Peppermill Casino Chooses Handwashing For Life’s New Pledge & Verify Framework
Handwashing and temperature control are the two mega-pillars of food safety both at home and away-from-home. At the Peppermill Casino in Reno Nevada, temperature control is on display 24/7 with the latest in Sous Vide cooking. It is the poster child for process control.
Friction is a friend of effective handwashing. The new Handwashing For Life Core Handwash focuses on a professional technique as an option to the "sing happy birthday twice" directive.
Here is the process for you to follow when running water is available. Wet hands as a pre-rinse. Apply soap, scrubbing hands for 10-30 seconds according to soil load and cleanliness standards:
Electronic monitoring fills the gap of complacency
The diligent foodservice operators are the majority but their years of collectively working without handwashing standards has left a scar of complacency.
Facing the culture trap
Handwashing behaviors are primarily driven by a firm’s assessment of risk.
Options grow for TouchReady® Surfaces
The annual ISSA meeting continues to demonstrate its leadership in surface cleanliness advances. Some high-tech options this year were in the Generate-On-Site category, including the stabilized ozone from Tersano.
Conquering this enemy is increasingly a matter of choice
BY JIM MANN | SEPTEMBER 20, 2016
Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.
Data challenges the status quo
Years of unchecked failures in handwashing compliance have quietly morphed into an unwritten operational culture within many foodservice organizations. The truth is now exposed as risks rise and the costs of electronic monitoring fall. Operators are checking their assumptions by installing the new electronic hand hygiene monitoring technologies. Data documents the reality of the gap between the operation’s Mission Statement and the culture identified by the handwashing reality.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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