Data challenges the status quo
Years of unchecked failures in handwashing compliance have quietly morphed into an unwritten operational culture within many foodservice organizations. The truth is now exposed as risks rise and the costs of electronic monitoring fall. Operators are checking their assumptions by installing the new electronic hand hygiene monitoring technologies. Data documents the reality of the gap between the operation’s Mission Statement and the culture identified by the handwashing reality.
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.
High-touch surfaces retain and multiply deadly risks
Air dryers have been under the microscope for years because of their poor drying capability and “bug-blowback".
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.
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.
Departmental collaboration: “What’s in it for me?"
Investing to lower operator risk of foodborne outbreaks and recalls is simplified with 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.
Please join this annual campaign, sponsored by the CDC facilitated Clean Hands Coalition. Raise awareness of the dangers of poor hand hygiene. Check out a variety of ideas to improve the away-from-home wellness factor in everyone's life.
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.
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.
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.
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.