Leadership Forum Members
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.
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.
Handwashing Leadership Forum®: The Handwashingforlife® Institute actively supports and recommends the products and services of members
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.
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.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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