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
Nailbrush
GOJO Hand Soap
Hand Soap
Hill+Knowlton
Outbreak Readiness
The Eagle Group Handsinks
Handsinks
T&S Brass Touch-Free Faucets
Touch-Free Faucets
Cini-Little Design
Design

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.

GOJO MICRELL<sup>®</sup> TFX<sup>™</sup> Touch Free Dispenser

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

  1. Prevention
    • Establish strict procurement and hygiene standards
  2. Preparation
    • Anticipate a worst case scenario and plan for it
  3. Response
    • Act quickly and responsibly; the longer a crisis lasts the more damaging it becomes financially and to your business reputation
  4. Recovery

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.

ConsultingBuilding an enduring hand hygiene system depends on objectivity and broad based experience.

Rapid measurement technology can reduce hand-contamination by providing instant feedback on cleaning effectiveness.

Cleaner surfaces. Cleaner hands. Safer food.

“If my hands look clean, they are clean.” WRONG!

Hand Washing QualityThe invisible threats of the microbial world are easy to ignore.

Auditing SoftwareA simple dictionary definition says a lot about the value in auditing your food safety practices:

3rd Party AuditingA simple dictionary definition says a lot about the value in auditing your food safety practices:

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!

The Hand SinkConvenience 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.

“If you should have known, you did know.”

 “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.

Shortly after a foodservice concept is defined but long before Plan Review, an owner or his representative makes a series of key decisions starting with his own tolerance for risk. This is the cornerstone from which hand hygiene systems are designed, built and equipped. This standard drives all others, right through the shift-by-shift tracking systems to assure performance, 24/7

Get started today! These tools and solutions are all FREE - you just need to implement!

Integrated Solutions: to Assess, Train & Equip for Success

Get started today! These tools and solutions are all FREE - you just need to implement!

Handwashingforlife’s Integrated Solutions cover all areas to develop, supply and maintain an effective hand hygiene program.

The SaniTwice® Handwashing protocol is an ideal choice as operators move their food offerrings closer and closer to the daily routes of the away-from-home public. These venues generally do not have running water and SaniTwice beats The Trickler in both convenience and effectiveness.

Education and motivation are again key components in training staff on keeping those surfaces TouchReady and avoiding unneccesary contamination. They must understand the why, the when, the how and the how frequently in order to maintain the required intensity, day in and day out.

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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