Leadership Forum Members
This portable no-water "handsink" has added an important gloving feature. This unit can now be located exactly where it is most needed and most likely used. There is no need to delay changing a contaminated or torn pair of gloves. There is no need to leave the work station unguarded while taking a hike to the nearest restroom or kitchen.
Public health needs should set the pace for codification.
Once a public health driven need is identified, local resources seek solutions, often with supplier partners. Concept prototypes and programs are developed. Costly research is often involved and manufacturers seek patent protection to make this investment worthwhile. This factor looms large as some links in the chain of innovation confuse basic capitalism with greed, slowing the implementation of new ideas.
Gloving innovation passes pre-market trials
Waste in terms of lost donning time and "multi-pull" losses are answered with a new generation of single-use gloves. FoodHandler Category Manager, Cory Sexson, outlines benefits:
Outbreak Sickens 75 at Minnesota Banquet
Might the norovirus have entered the catered event via an ill worker, perhaps symptom-free? Or a guest? Or from contact with a high-touch surface contaminated the week before?
Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies.
Come Compete in the Handwashing For Life Olympics
Handwashing For Life® overcomes underwashing of hands and high-touch surfaces by integrating a series of best practices. At the Food Safety Consortium, being staged at the Schaumburg Conference Center, on December 4th & 5th, attendees will learn how to assess their hand hygiene related risks and assemble a sustainable solution. The program is a driver to establish a culture of cleanliness, one handwash at a time.
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:
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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