Limitations from the past deter new-tech trials
Uninvited pathogens contaminate table-side tablet menus
In a recent QSR® article, Lisa van Kesteren, SeeLevel HX Founder/CEO, unintentionally gave the industry a perfect four-point outline for protecting restaurant brands with verified- Read more about The Handwashing Factor In Avoiding Chipotle-like Brand Damage
Raise hand sanitizer effectiveness when away from home
Bureaucracy buries additions to public health
Originally published in the 11-20-17 edition of Food Safety News. Republished with permission.
Pathogens met their Waterloo as more than 400 culinary professionals staged a two day pursuit of the latest advances in nutrition and food safety. The annual campaign is sponsored by Martin Brothers, a regional distributor focused on the culinary needs of hospitals and nursing homes.Read more about Handwashing for Life Olympics: Battle at Waterloo
Collaborative handwashing assessment
Sixty-two healthcare culinary professionals volunteered to share their opinion of handwashing at their establishment, a kitchen in either a hospital or nursing home in the Midwest.Read more about Handwashing: Frequency vs. Quality
Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies.
As joyous the occasion, it’s also a special feast day for bacteria and virus, particularly for salmonella and norovirus – the poster children for holiday pain. Staying well can make the difference between a memory of magic or misery. Good hand hygiene can do more for protecting holiday health than an over-cooked Turkey.Read more about Thanksgiving’s Top 10 Tips For Healthy Hands & Wellness
Data-driven continuous improvement for restaurants and hospitals
New concept positions handwashing as a brand-builder
Crushed Red’s founder, Chris LaRocca, understood just how important handwashing was in preparing a ready-to-eat menu. He identified a new technology company that worked along side him as his new concept developed.Read more about Handwashing On The Balance Sheet
The "Readily Available" principle
Immersion into the topic of hand hygiene to reduce operational risk has surfaced yet another incentive to improve handwashing process control. Operators know their handwashing rates are low and now they may be open to a charge of negligence should an outbreak be identified.Read more about A New Potential Legal Risk For Poor Handwashing
Behavior verification motivates compliance
The 5 steps of the HandsOn System are converted to action with a process that opens with collaborative Risk Assessment and closes with Decision Verification.Read more about Engaging Culture to Change Handwashing Behavior
Peppermill Casino Chooses Handwashing For Life’s New Pledge & Verify Framework
Handwashing and temperature control are the two mega-pillars of food safety both at home and away-from-home. At the Peppermill Casino in Reno Nevada, temperature control is on display 24/7 with the latest in Sous Vide cooking. It is the poster child for process control.
Read more about Leadership Handwashing
Electronic monitoring fills the gap of complacency
The diligent foodservice operators are the majority but their years of collectively working without handwashing standards has left a scar of complacency.Read more about Handwashing's Corrective Action Shortfall
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.