Handwashing for Life

Overcoming Underwashing

Leadership Forum Members

GOJO® SMARTLINK™ Hand Hygiene Solutions
Monitoring Solutions
HigenX™ Hand Hygiene Monitoring Systems
Monitoring Solutions
Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions
Kleenex® Brand Paper Towels & Wipers
Paper Towels & Wipers
Merck Hep A Vaccine
Hep A Vaccine
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Brevis Quality Assurance
Quality Assurance
3M ATP Rapid Detection
ATP Rapid Detection
Surface Cleaners
Purell® Hand Sanitizer
Hand Sanitizer
Kimberly-Clark Professional
Paper Towels & Wipers
Tucel® Industries
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GOJO Hand Soap
Hand Soap
Hill+Knowlton
Outbreak Readiness
The Eagle Group Handsinks
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T&S Brass Touch-Free Faucets
Touch-Free Faucets
Cini-Little Design
Design

This final segment concludes our independent survey, gathering perspectives for consideration by the 2014 CFP Hand Hygiene Committee which will be announced following this month's CFP board meeting. Thank you for your responses. Here are the results:

Hey kids "Stop making my animals sick!"

SaniTwice® is a welcomed intervention at the University of Minnesota's National Center for Food Protection. So many times there is no convenient access to running water to facilitate good handwashing at petting zoos and state fairs. SaniTwice is a protocol that fills that void with effectiveness and convenience.

See what John Hoffman, Senior Research Fellow, has to say in the interest of overall safety for the kids and the animals.

Clean-as-you-go is the answer to TouchReady® Surfaces

Daily destruction of potential germ harbors has been the general protocol when attacking a restaurant's high-touch surfaces. Scheduled cleaning is an important component but deep cleaning once a shift or day allows bacteria and virus to flourish up to 24 hours. Considering the low infectious dose of norovirus and salmonella's ability to double every 20 minutes, gaps in the cleaning cycle quickly accelerate the risks.

Between the power of existing bacteria to form biofilms and the ability of virulent viruses to vacation in neglected areas for days or weeks, key surfaces require frequent attention. Bacteria and virus harbors are replenished with every new customer and every wave of service.

An independent gathering of perspectives for consideration by the 2014 CFP Hand Hygiene Committee ...

The 2014 CFP Committee charge and composition will not be finalized until the CFP Board meets in August. The intent of this independent survey is to make use of the three months where no official committee exists.

Two rounds are down.The final 4 questions will be sent in mid July. Participant suggested questions are welcomed through July 6th.

Qualitative interpretations for Survey 2 ...

  1. Solid agreement. This question came from a survey participant with considerable regulatory experience. He felt that without the FDA's signing on to a log 2 pathogen reduction as a standard, the committee could still move forward by considering it "supportive qualitative guidance."
  2. Without some agreed reference point, finding alternatives would not be feasible.
  3. Participants appear unwilling to restrict the committee charge to soap and water variables, even though evidence suggests a strong regulatory bias.
  4. Convenience plays an important role in compliance. Solutions which take the worker away from the work station are of little interest to many. Some respondents, 28.3 %, likely feel that inconvenience can be overcome with manpower and/or training adjustments.
  5. Responses are fairly clear cut. In the context of hand hygiene, removal of pathogens is equal to killing them.

Hand Hygiene Pre-Committee

A special thanks to the 81 who responded. Please review round one results below.

We have 8 remaining questions available to help the CFP Hand Hygiene Committee before its re-formation in August. Round two will be sent out in early June. Please send your candidate questions.

There is a definite response pattern making these results generally easy to interpret.

Question 4 required attendance at a particular session, resulting in a high count for the "neutral" option. 

Convenience results in a prompt remedy for water outages

Linking Training To Actual Behavior

Hands-On Logo

Start Right. Right Now!

The HandsOn System is a five step risk-based program to overcome the underwashing of hands and the surfaces most likely to contaminate those hands. It is a roadmap to assess current risks, set standards and implement integrated best practices. Its design is to motivate, control and sustain better behaviors. HandsOn is HACCP for hands executed for continuous improvement.

 

Definitions were obtained from various sources including:

A brief summation of the information provided in these source documents provides high-level insight into the impact that combating foodborne illness has within society.

Costs to Individuals/Households

  • Human illness costs:
    • Medical costs
    • Physician visits
    • Laboratory costs
    • Hospitalization or nursing home
    • Drugs and other medications
    • Ambulance or other travel costs
  • Income or productivity loss for:
    • Ill person or person dying
    • Caregiver for ill person
  • Other illness costs:

An expert jury deliberates on a salmonella outbreak at a casual dining restaurant which has a documented history of cleanliness and customer care. The prosecution is missing important samples and some of the proposed defense is being challenged. See if a rigorous defense led by MarlerClark Partner, Denis Stearns can prevail as the prosecution, led by fellow MarlerClark lawyer, Drew Falkenstein, spins the facts.

Handwshingforlife Mock TrialHandwshingforlife Mock Trial

Join this courtroom view where the role of the plaintiff is played by Maricopa County's David Ludwig. The offending restaurant is CasuLee's, a chain mostly in Washington State, with the defendent played by Lee Budd, president of the food safety firm, PrepCheck. Court Bailiff is CDC's Captain Charles Otto.

This bit of simple legal insight should be a part of the Foodservice Permit Application, perhaps added to the Plan Review process.

Denis Stearns

A 10 minute peek into a classroom session conducted by MarlerClark Partner, Denis Stearns, could easily spare you the corporate and personal anxiety of the courtroom.

Good food service begins with a focus on the prevention of foodborne illness outbreaks.

Fortunately, science is on your side. It tells you a great deal about how, when and where to fight back.

We know the enemy well. We know WHERE they multiply, HOW they travel and WHAT deters them. Learn more about how you can use Science to your advantage as you review the Best Practice Integrated Solutions, the Resource Center and the Learning Center materials on this website.

The fecal-hand-oral route of food contamination represents the most common source of foodborne illness.

Lawyers are best known for having the right word at the right time. But their skill in assigning numbers to pain and suffering grabs the attention of those taking the inherent risk of preparing and serving food - the owners. These restaurantuers make a common mistake, driving insurance fees up and setting Risk Management, Quality Assurance, Training and Operations on a course destined to under-state the corporate exposure.

Regulators: Better Equipped

At-Risk Customers

Science Chart

Unfortunately, as the pathogens mutate to resist our efforts, they get stronger and our immune systems become less effective with age, medical conditions and more frequent exposure.

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.

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.

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