Handwashing for Life

Overcoming Underwashing

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Norovirus (Image used by permission of CDC)

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.

The Flywheel of Conventional Hand-washing Poster

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.

norovirus-associated disease rates by age group chart

Hand-washing continues to rapidly move from a tiring and trivial irritation to an existential threat. One restaurant operator faced a federal grand jury subpoena last year as part of a U.S. Food and Drug Administration criminal investigation regarding a major norovirus

Implications of new anti anti-bac FDA ruling

To use or not to use anit-bac soaps is a very minor decision in foodservice compared to motivating staff to wash more often. 

The Outbreak Breakthrough of Whole Genome Sequencing

Whole genome sequencing, WGS, is a new motivator for enhanced hand washing in all locations where people are preparing and/or serving food. More broadly, it is a robust laboratory procedure for the DNA fingerprinting of pathogens. This advancement provides the opportunity to stop outbreaks sooner and avoid additional illnesses by the rapid and accurate identification of the specific strain of a pathogen while lighting the path to its source.

Chart republished with the permission of SRM Inc.

You are invited . . . 

Learn not only about the latest of technology choices in electronic handwash monitoring for Foodservice, but the path to secure the budget and C-Suite support.

Where: The National Restaurant Association’s annual meeting of the Quality Assurance Executive Study Group, October 5-7, at the Loews Hotel in Philadelphia, http://www.restaurant.org/Events-Networking/Networking-Groups/Quality-Assurance

Health department inspectors feed corporate complacency

Norovirus control demands actual handwashing - not more handsinks, training nor restroom signage.

Bill Marler, founder of the Marler-Clark legal firm, outlines the new food safety risk factors to Jim Mann, Executive Director of the Handwashing For Life Institute.

The SaniTwice® protocol is a special friend of bedridden patients

New posters created to mark 10 years of seeking Food Code approval
 

The Celebration

Data plus leadership records sustainable gains in handwashing behaviors.

Culture change is often cited as a requirement where hand washing rates need to be doubled to reach a safe level. The Atrio Restaurant in Carmel, Indiana, lead by Chef Peter Fulgenzi, took on that task, challenging his staff to accept their professional role in serving safe food and giving them a measurement tool to verify handwashing without filling in tedious logs.

Electronic monitoring of handwashing reveals the risky reality.

Suspected low handwashing rates are increasingly being confirmed with the aid of electronics. Potential brand damaging outbreaks threaten restaurants and healthcare foodservice but this recurring under-washed condition is rarely the topic of C-Suite discussions.

Fight Bac! webinar carries efficacy message to consumers

Hand Hygiene: Efficacy Update and Educator Tools was the title of Fight Bac!’s webinar where academia checked in on the value of SaniTwice® in water-scarce situations commonly facing the away-from-home public. These include outdoor fairs, sporting events and petting zoos.

Lesson learned from IAFP. Preparation for

CloudClean Dashboard

“How am I doing today?”

Waisted staff training time and treasure can now be redirected to a sustainable handwashing solution. Data has been the missing link, rendering the having of standards for handwash frequency nearly impossible. Training on when to wash is important but is multiplied in value when staff can see how they are doing in real-time.

Workshop to raise handwashing standards to match menu risks

Dirty Rags

Misunderstanding of regulations perpetuates poor cleaning

Many operators and even regulators continue to use and recommend cleaning restaurant tables and other high-touch surfaces with a reusable rag stored in a bucket of sanitizing solution. 

Olmsted County, MN continues to lead the way

This email, submitted to Handwashing For Life by Olmsted County’s environmental health manager, Mike Melius, serves as a more meaningful update on Scheduled Inspections than anyone at Handwashing For Life Institute could offer.

“ quality controls … to safeguard consumer and employee health.”


2016 is starting out as a potential watershed for foodservice, nursing home and hospital handwashing. Two high profile Norovirus outbreaks at Chipotle restaurants in 2015 were followed by two legal actions and a 35% drop in Chipotle’s stock price. Controlling Norovirus is highly dependent on good handwashing.

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
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Merck Hep A Vaccine
Hep A Vaccine
Kleenex® Brand Paper Towels & Wipers
Paper Towels & Wipers
Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions
HigenX™ Hand Hygiene Monitoring Systems
Monitoring Solutions
GOJO® SMARTLINK™ Hand Hygiene Solutions
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.

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