Leadership Forum Members
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.
Effective hand soap > more frequent handwashing > less risk of illness
Liquid or Foam
Well formulated hand soaps, liquid and foam, provide both effective cleaning and an incentive to wash frequently.
Failure on either point cuts compliance levels and raises operator risk. Pre-foamed hand soap spreads quickly and evenly. Its cling factor holds the cleaning power in place, reducing waste, consumption and potential skin irritation. Ease of thorough rinsing and general aesthetics are preferred by food workers, encouraging frequent use. Others prefer liquids, particularly in operations where heavy soil conditions prevail. Whether you prefer liquid or foam delivery systems, insure the product selected delivers these desired results.
Stages of a Crisis
- Establish strict procurement and hygiene standards
- Anticipate a worst case scenario and plan for it
- Act quickly and responsibly; the longer a crisis lasts the more damaging it becomes financially and to your business reputation
When Safety Systems Fail
The risk of foodborne Illness will never be zero.
The most critical step to manage risk is the development and implementation of a comprehensive hand hygiene program tailored to your operation and your tolerance for risk.
Building an enduring hand hygiene system depends on objectivity and broad based experience.
“If my hands look clean, they are clean.” WRONG!
The invisible threats of the microbial world are easy to ignore.
Track and Validate Team Performance
An effective, enduring hand hygiene process is the result of management diligence and a commitment to continuous improvement. Documentation of the total process is critical. Periodic adjustments and new ideas are necessary to sustain effectiveness in the dynamic environment of the professional kitchen. Improvement is always possible when results are measured.
Making handwashing easier, faster and safer ... makes handwashing happen!
Convenience and reliability drive handwashing compliance. Hand sinks are the core of most hand hygiene stations but it's the matching of complementary components that define a best practice choice. Frequent use is the goal of the savvy design consultant, not a minimum to pass the Plan Review.
Priority surfaces earn special attention. Cleaner surfaces, cleaner hands, safer food.
Hand hygiene is first thought of in terms of handwashing. But when setting standards for the frequency to achieve a Safe Level of handwashing you quickly realize the importance of clean surfaces. Cleaner surfaces protect hand cleanliness and proper use of food handling accessories minimize the need for handwashing.
“What's in it for me?” is a question asked by the majority of food workers, in many individual languages. Before they can be held accountable as a foodservice professional, they need to know:
WHY they must wash their hands,
WHEN to wash their hands and
HOW to wash their hands...fast and effectively.
It is here where the rubber meets the road, where the risk arrives on a platter. Solid planning, building, equipping and supply decisions make operating easier and safer. They allow Operations to focus on the primary remaining risk factor, the human factor, often documented in poor handwashing rates.
Good supply decisions are those that endure. They start from the strategic view where risk was assessed and understood by all ... including purchasing. Good everyday purchasing decisions require strong leadership. Buying products where tolerances are poorly defined can easily sink into single, price-based criterion.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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