Leadership Forum Members
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.
Healthy Hands are Easier to CleanSmooth, healthy hands are important to foodservice workers and important to the people they serve. Healthy smooth skin is easier to clean and keep clean.
The trail of invisible hand-prints supports touch-free and demands higher surface cleanliness standards.
Cleanliness standards are a critical element considered in designing and selecting equipment for both kitchen and customer space. However, these standards are dominated by noble words rather than science-based facts. Easy to clean is one common standard and the second is Clean to sight and touch. These verbal descriptors seemingly served us well in a world of stainless steel, smooth, easy-to-clean designs and easier to control bacteria.
Breakthrough Norovirus-effective Formulation Now Commercially Available
The use of Food Code compliant alcohol hand sanitizers in Foodservice has been suppressed for years by relatively low effectiveness on their number one cause of foodborne outbreaks, norovirus. Formulations deploying new synergists potentiate the alcohol base and more than triple its predesessor products' effectiveness. It is more than 10 times more effective than the thin liquid versions. The foodservice market now has a very effective and convenient option which is also skin friendly.
How to keep norovirus and hep A in the restroom and off the menu.
Norovirus and hep A continue to plague foodservice operations. Our understanding of norovirus, the leading cause of foodborne outbreaks, has been hampered by our ability to isolate the pathogen and pursue laboratory research. This void is rapidly being filled by studies conducted at Emory University and North Carolina State.
The Viral Ports of Call. Establish the ill customer and ill employee blockade.
Imagine a blockade to keep virus out of the restaurant, a first line of defense.
Convenient & Effective. Formulation Really Matters.
Alcohol sanitizers are proven boosters to hand cleanliness in the foodservice arena. Not dependent on residual chemicals to kill pathogens, alcohol hand sanitizers do not carry the risk of possible food contamination and do not build microbial resistance.
Well formulated alcohol sanitizers have controlled-release systems which help spread the alcohol and hold it in place for maximum effectiveness. Emollients, skin's moisture maintainers, take over as a final protective action.
(Watch for an (important addition this week, comparing ten leading formulations.)
Wins in Effectiveness & Speed
Paper towels, single-use paper towels, are the clear Best Practice for hand drying in the fast paced professional food handling environment. They are both effective and fast, the two critical elements of choice.
Electric hand dryers have NO PLACE in food areas (see data and test results), mainly because they are neither effective nor fast. Most users walk away with wet hands and wet hands transfer bacteria 500 times more readily than dry hands. Others wipe them dry on aprons and other soiled surfaces. This can lead to reactivating dormant bacteria and re-igniting a chain of cross-contamination. Pathogens thrive in wet, warm conditions. Wet hands are also a source of accidental knife injuries and increase the dangers of dropping glassware and hot food.
Breaking the Fecal-Hand-Oral Chain with "The Doubler"
The best implement to wash a hand is the other hand. (See the Core Handwash.) Brushless hand washing is the standard. However, there are limitations. In the case of handwashing, the use of a nail brush in select situations is often essential for effective cleaning.
Proper use of a Best Practice nailbrush can double the cleaning power. Friction is an important factor in hand cleansing. It helps penetrate and remove biofilms. It is better to use a good nailbrush in high soil situations rather than selecting an aggressive handsoap.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
Newsletter Sign Up
Subscribe to our mailing list for news & up-to-date information.