Handwashing for Life

Overcoming Underwashing
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Informative Articles on Handwashing

Without a specification for the Ready-To-Serve Hand®, operators must depend on simulations and common sense. The use of a tracer such as GlitterBug...

Vaccination of the foodservice workforce eliminates only 1% of foodborne illness but an estimated 15% of legal cases. The payback of the...

Surface cleaning and sanitizing are high frequency tasks in professional kitchens and service areas. The costs of these tasks are normally high in training, employee time and chemical consumption. When soils are heavy it is a two step process. When...

Today's quality handsoaps are like the "cold water" laundry products. They are very effective at low wash temperatures, thus protecting our epidermal fabric, the skin.

User comfort, guides and encourages frequent ...

A duel between MarlerClark lawyers was a feature at ...

In this practice an alcohol based hand sanitizer dispenser is installed alongside a paper towel dispenser and a waste container. The sanitizer is generously dispensed and rubbed vigorously in a pattern set out in Handwashing...

Handwashing with soap and warm water is always the preferred choice but handwashing is often restricted by the food worker's access to running water. This is particularly true where...

Management priorities are again evident as beverage dispensing overtakes handwashing convenience.

Temporary convenience trumps access to hand soap ... all day long.

Making good drinks is a lot easier than handwashing at this four star Lake Tahoe resort.


Although this handsink is crowded by income producing beverage dispensers, its bigger problem is the location of the paper towels. Wet dripping hands pass over a variety of food contact surfaces including clean glassware.

This Handsink From Hell, previously labeled as Double Blocked, was originally found in this condition.

Obviously it is regularly used as temporary storage, rendering this critical handsink unuseable during many hours of operation. When this restaurant was first designed there may not have been a lock on the adjacent cold storage area. The lock may contribute to this misuse.


This hotel in California, part of a national chain, offers a custom breakfast served from this atrium bar. Working around the beer taps, the busy staff keeps a supply of food nearby - on the handsink, just below the health department's neatly framed certificate.

This busy restaurant at Chicago's O'Hare Terminal presents quite a few hurdles for potential handwashers among the food handling staff.

Fecal-hand-oral is the most frequent pathway for the #1 cause of foodborne illness - norovirus. We also know that the nail area is...

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 ...


Operators and regulators agree that current foodservice handwashing rates are low, perhaps half of what they should be. Agreement on a Safe Level is far more elusive.


Norovirus description.


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.

Teaching Videos

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.