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Away-from-home food serving sites without water are growing in number as the public is so mobile and busy. They seek to snack or dine along their daily path, challenging mobile and catered foodservice operators. SaniTwice is an answer for those operators who seek good hand hygiene away from their brick and mortar operations.
Here is the process for you to follow in situations without running water. Apply an excess of hand sanitizer, scrubbing hands as follows:
Norovirus is not thought of as being a killer nor is it considered long-lived on surfaces. Both are wrong and risky.
Make it easier for the worker to do the right thing. Facilitate the better behaviors.
Learn more on the HFL5000, the hand wash station that gets used.
Express the values of your organization and provide the mile markers for individual and team success.
Safe Levels for handwashing must be set prior to food-service productivity rates. Both the quality and frequency of handwashing are important Best Practices to measure and monitor. In this case, specifying electronic faucets for employee convenience and food safety resulted in unexpected savings — enough to pay for the Best Practices faucets.
See your potential savings:
Blending available resources into an effective protocol.
From a Food Code perspective there is but one handwash. We like to think of it as a minimum and one of perhaps many. Handwashing For Life designates a soap-water 15 second hand wash, with a 2.0 gpm flow of warm water and paper towel drying, as its Core Hand Wash. Depending on risk, adjustments are made at the operator level to exceed the minimum where required.
Technically, a handwash is blend of four factors, four resource categories:
Sometimes training handwashing feels futile and frustrating. For the professional who daily works through this repetitive task, we found a parallel image from back in Greek mythology. Sisyphus, the king of Corinth, was charged with rolling a stone uphill for eternity.
Luckily for our dedicated handwash trainers, their toil has a more rewarding outcome, especially when they introduce performance standards and incorporate success into staff rewards.
Light duty hand cleaning may increase frequency
The Model Food Code serves as a minimum standard, providing a foundation on which operators can build solutions tailored to their operation and their assessment of risk.
There is an unresolved handwashing dilemma in the Model Food Code in that it prescribes the same wash whether the hands are very lightly contaminated (visibly unsoiled) or are heavily soiled. The identical 15 second scrub time is specified for both.
Intuitively this doesn't make sense to the kitchen staff. Some, perhaps many, compensate by not washing at all when hands are seen as unsoiled. This likely accounts for over half of the 8.6 hand washes per employee hour identified in a CDC observational study as the number required to conform to the Model Food Code. (J Food Prot. 2006 Oct;69(10):2417-23)
How should innovation be treated in a regulated environment?
SaniTwice® as an alternative protocol for soap/water handwashing was rejected by at least one of the Conference for Food Protection (CFP) Council III delegates because SaniTwice works best with patented Purell VF-481. This is based on its unique effectiveness on norovirus, the leading pathogen in foodborne outbreaks.
In reality, the SaniTwice protocol potentiates all alcohol hand sanitizers as it simply adds a cleaning step.
There are three shortcomings in the Model Food Code that are exposed in this 7 year pursuit of a protocol immediately accepted by the US military, for whom it was originally developed:
This alternative for handwash compliance monitoring is attractive for its flexibility, low cost and ease of startup.
Clean Hands Protect Burger Brand in Ireland -- An International Compliance Monitoring Success
This alternative from HigenX for handwashing compliance monitoring is recommended for consideration based on its years of success with installations across Ireland, including at their largest chain of burger restaurants, SuperMac's.
This schematic lays out the flow of data gathering on through to processing and reporting. Reports can be tailored in both the paper format and for the paperless feed back via a version of the marquee display we have dubbed the HACCP-Hands Scoreboard.
Simplicity of installation is a distinctive feature of CloudClean's wireless hand wash monitoring technology. It encourages trial by making it easy to install and use. And it just got easier with the introduction of two even simpler systems with the same degree of accuracy and reliability. This family of innovation is now known as CloudClean's ...
Tier I - Team monitoring without requiring identification badges. Full description will follow.
Tier II - Individual monitoring. Description under development.
Tier III - acknowledges the circumstance. Reports compliance ratio to the required behavior. It is the system decribed here and the option covered in this video clip and schematic.
It is based on a combination of RFID (Radio Frequency Identification) and IR (Infrared) and requires wearing a badge.
The most successful foodservice operations have learned the value of teammanship. Helping kitchen teams self-monitor their handwashing rates motivates enhanced behaviors. This team option collects actual handwashing counts at all the non-restroom handsinks via electonically enabled soap dispensers. The dispenser numbers are gathered wirelessly, time-stamped, totaled, and then divided by the number of employee hours to yield a Handwashes per Employee Hour, HW/EH, rate. Tailored reporting can also provide handwashes per handsink.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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