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Kitchens from Hell—A study in what not to do.

Jim Mann's picture

This collection is designed as a reminder that good intentions can pave the way to hell's handsinks. We are confident that acts of maliciousness were not involved in the original installation design and execution. No kitchen designer knowledgeable about food safety would have specified what you are about to see. Some of these hand sinks were just plain poorly conceived. Others have likely degenerated over time. Many are likely a response to a local code which often reflects the FDA's model Food Code - stressing the presence of a hand sink, but offering little to guide the specifics and use.

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HandsOn™ System

HandsOn System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

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Uncompromised hand cleanliness for those serving food at venues without running water.

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