Handwashing for Life

Overcoming Underwashing

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Surface cleaning and sanitizing are high frequency tasks in professional kitchens and service areas. The costs of these tasks are normally high in training, employee time and chemical consumption. When soils are heavy it is a two step process. When soils are light, electrochemically activated water dispensed from a spray bottle is a Best Practice option.

This busy restaurant at Chicago's O'Hare Terminal presents quite a few hurdles for potential handwashers among the food handling staff.

Although this handsink is crowded by income producing beverage dispensers, its bigger problem is the location of the paper towels. Wet dripping hands pass over a variety of food contact surfaces including clean glassware.

Today's quality handsoaps are like the "cold water" laundry products. They are very effective at low wash temperatures, thus protecting our epidermal fabric, the skin.

Vaccination of the foodservice workforce eliminates only 1% of foodborne illness but an estimated 15% of legal cases.

This Handsink From Hell, previously labeled as Double Blocked, was originally found in this condition.

Obviously it is regularly used as temporary storage, rendering this critical handsink unuseable during many hours of operation. When this restaurant was first designed there may not have been a lock on the adjacent cold storage area. The lock may contribute to this misuse.

In this practice an alcohol based hand sanitizer dispenser is installed alongside a paper towel dispenser and a waste container. The sanitizer is generously dispensed and rubbed vigorously in a pattern set out in Handwashing For Life's Core Handwash and demonstrated in the Why/When/How video. While still wet, vigorously dry the hands with a single-use paper towel.

Handwashing with soap and warm water is always the preferred choice but handwashing is often restricted by the food worker's access to running water. This is particularly true where

Management priorities are again evident as beverage dispensing overtakes handwashing convenience.

HFL Leadership Forum

The Handwashing Leadership Forum® is an invitation-only alliance of best practice advocates who consistently demonstrate leadership and commitment to lowering the risks of foodborne and person-to-person illness.

This collection is designed as a reminder that good intentions can pave the way to hell's handsinks. We are confident that acts of maliciousness were not involved in the original installation design and execution. No kitchen designer knowledgeable about food safety would have specified what you are about to see.

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Background:

Operators and regulators agree that current foodservice handwashing rates are low, perhaps half of what they should be. Agreement on a Safe Level is far more elusive.

Norovirus description.

The FIRST and most important Step

If a chain is only as strong as the weakest link then a food service operation is only as safe as the worst hand-hygiene employee.

Pages

Cini-Little Design
Design
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
Chicago Faucets | a Geberit company Logo
Touch-Free Faucets

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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