Leadership Forum Members
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.
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.
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.
Is eating out safer than eating at home?
Actually it can be thanks to the diligence of operators, regulators and food service workers. Unfortunately, even with the best intentions not all food service is safe. The Five Faces of Foodborne Illness is based on USA statistics provided by the Centers for Disease Control (CDC) who also advise us that Handwashing is the single most important means of preventing the spread of infection.
...don't change behavior. They can, however, be very effective as reminders for newly forming hand hygiene habits. From the navigation links you will find posters dealing with a specific goal. On each page is brief copy, an image of the poster and a link to a high-resolution PDF for printing.
Posters age quickly. Cycle them among key locations every three weeks. Posters can work if you do your part. Move them often. Consider mounting two different ones in the same frame and just turn it around or shuffle a stack stored in the same frame. Replace when soiled.
There are special situations where additional tools can be helpful in building your tailored hand hygiene program. We are always on the lookout for meaningful innovations and will use this page to report such additions.New UV technology:
“Managing the process is the first Best Practice for improving hand hygiene and reducing risk.”
- Jim Mann, Exec Director, Handwashingforlife®
Convenience is king in handwashing compliance. Effective reliable equipment and supplies are major components as is the overall cleanliness of the hand hygiene station. These matched measures motivate frequent use and lower the risk of outbreaks.
New levels of reliability can now demonstrate the full value of automatic/sensor faucets in the foodservice environment. Faucet handles are a major source in transferring the number one pathogen group responsible in foodborne illness - the restroom acquired virus. No handles. No problem.
Electronic faucets can be custom programmed to fit the operation. Once programmed, they reinforce the training, making it easier for the food worker to do the right thing. By shutting down during scrubbing, these sensor faucets save nearly a gallon of heated water for every 20-second hand wash.
Here is an app to help you calculate your savings.
The Greatest Agent of Hand Hygiene on Earth
Water is a great skin cleanser on its own. The importance of water, it's availability and it's quality are often taken for granted in the hand hygiene process. But, not all water is the same.
The quality and volume of water plays an important role in removing pathogens from the hands of food workers.
Conditioned water, heated to 100ºF and flowing at a 2 gallon per minute rate, speeds effective cleaning and, more importantly, encourages frequent hand washing. It is a valuable indicator of caring to both workers and potentially to the public.
ServeReady™ Hands and TouchReady™ Surfaces are outcomes of the professional restaurant design. From the icons on the drawing board to the cutting boards and the menu board, customer and staff safety are built in via choices that set conditions for success. Getting the right intervention conveniently cued up for frequent use pays operational dividends and potentially extends the life of the business. Here, Bill Eaton, Chairman of CiniLittle, leads a walk-through such an environment.
Handwash Risk Assessment - Quality vs. Frequency
Two standards are required for handwashing, one for the quality and a second for the likely frequency to maintain hands ServeReady. An assessment of current practices is a good place to involve management and food handling staff. The shared perceptions provide a better understanding of current risks and form a base for personal accountabilities. It's visual. It's personal. It urges action and followup.
Some hand washing stations are designed for nothing more than checking off the presence of a hand sink on a regulatory review form. When workers actually wash their hands they quickly discover a deterring inconvenience - no waste receptacle.
Convenient waste receptacles are an important component in an effective, sustainable hand hygiene process. They partner with paper towels to significantly impact hand hygiene.
Cleaner Surfaces. Safer Hands.
Frequently touched foodservice surfaces warrant watching more closely. They deserve having standards and a system to measure, monitor, motivate and manage. ATP, Adenosine Triphosphate, provides the chemistry for realtime measurement, providing a simple but memorable self-demonstration method for those charged with both periodic schedules and the clean-as-you-go staff. Its visual. Its personal. It gets done.
Surface cleaners and sanitizers protect the foodservice operator and staff in two important ways:
Proper use of quality, single-use gloves significantly lowers the risk of foodborne illness.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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