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Protecting Food Safety During the Economic Pinch

Jim Mann's picture

Caution! Ill advised savings can be a short cut to outbreaks.
One of the risks of economic downturns is outbreak upturns. Restaurants cut the immeasurable first. Handwashing may well be as the CDC indicates "the single most important means of preventing the spread of infection" but it is easily compromised because so few operators have compliance standards.

First, “let's switch to air dryers and save paper costs.” Heads nod yes. Cha-ching! Savings are duly noted and rewarded. That purchasing person doesn't likely understand that the friction of a single-use paper towel is first part of the cleaning process, commonly doubling the cleaning of the soap alone. In effect, by using air dryers, hot air or air blade technology, you are getting a 1/2 wash. How much is risk increased if you cut handwashing in half?

Not only do dryers cut cleaning effectiveness they also cut handwashing. Potential users know the air dryers are slower and they are reluctant to take the time or compensate with the mandatory final step - the wipe across their shirts or blouses. Of course there is the added savings in soap and time if no one washes.

Saving Silly
Changing to cheap commodity hand soaps, dropping glove and nailbrush use offer other cost-cutting life threatening options. Reducing food safety audit frequency is another on our list of Silly Savings.

At the top of the list are the Quality Assurance department and staff training cuts which are often the first to be implemented, along with eliminating such offices as that of "Ethics and Compliance".

Sheryl Crow on Fecal Matters

“I propose a limitation be put on how many squares of toilet paper can be used in any one sitting. Now, I don't want to rob any law-abiding American of his or her God-given rights, but I think we are an industrious enough people that we can make it work with only one square per restroom visit, except, of course, on those pesky occasions where 2 to 3 could be required.”

We will continue to build our list of Saving Silly. Please submit your thoughts and examples. Photos welcomed.

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

SaniTwice for Catered Events

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

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