Data plus leadership records sustainable gains in handwashing behaviors.
Culture change is often cited as a requirement where hand washing rates need to be doubled to reach a safe level. The Atrio Restaurant in Carmel, Indiana, lead by Chef Peter Fulgenzi, took on that task, challenging his staff to accept their professional role in serving safe food and giving them a measurement tool to verify handwashing without filling in tedious logs.Read more about A Successful Culture Change Doubles Handwashing Rates
Chemical irritants removed
Fast-paced foodservice work results in frequent hand contamination. Frequent handwashing is a must but most hand soaps are formulated for few handwashes per shift with a focus on quick foaming and grease cutting. Both criteria can result in damaged skin which is then even harder to clean.Read more about Soap Formulated For Frequent User
Dr. Lee-Ann Jaykus was presented the prestigious NSF Leadership Award for Innovation by Handwashing For Life Institute's Executive Director, Jim Mann, at a ceremony conducted at the 2017 Food Safety Summit in Chicago. Lee-Ann is a professor at North Carolina State University and Director of the NoroCORE program.Read more about Award Winner Speaks on Norovirus
Departmental collaboration: “What’s in it for me?"
Investing to lower operator risk of foodborne outbreaks and recalls is simplified with data.Read more about Dr. Ades Shares Views On Handwashing Risks, FSMA & Data
QualifEYE™ takes rookies from probation to professional
The newly available QualifEYE Handwash Learning System is designed for new foodservice employees in both restaurants and healthcare facilities.Read more about Handwash Training Breakthrough
Hand-washing continues to rapidly move from a tiring and trivial irritation to an existential threat. One restaurant operator faced a federal grand jury subpoena last year as part of a U.S. Read more about Mitigate Risk: Motivate Hand-Washing
Implications of new anti anti-bac FDA ruling
To use or not to use anit-bac soaps is a very minor decision in foodservice compared to motivating staff to wash more often.Read more about Anti-Bacterial Hand Soaps in Foodservice
Whole genome sequencing, WGS, is a new motivator for enhanced high-touch surface cleaning and handwashing in all locations where people are preparing or serving food. More broadly, it is a robust laboratory procedure for the DNA fingerprinting of pathogens. This advancement provides the opportunity to stop outbreaks sooner and avoid additional illnesses by the rapid and accurate identification of the specific strain of a pathogen while lighting the path to its source.
Chart republished with the permission of SRM Inc.Read more about The Outbreak Breakthrough of Whole Genome Sequencing
You are invited . . .
Learn not only about the latest of technology choices in electronic handwash monitoring for Foodservice, but the path to secure the budget and C-Suite support. Read more about A Deep Dive Into Sustainable Handwash Behavior Change
Health department inspectors feed corporate complacency
New posters created to mark 10 years of seeking Food Code approval
Fight Bac! webinar carries efficacy message to consumers
Lesson learned from IAFP.
“How am I doing today?”
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.