Handwashing for Life

Overcoming Underwashing
Home / Blog

Informative Articles on Handwashing

Filtering out the marketing fluff around surface disinfectants

New surface cleaners stream in for consideration, attempting to change the market or at least carve out a niche. Many times lab data is provided, always finding a test method to make the new look good. This phenomenon is witnessed most frequently for new disinfectants where kill is demonstrated and...

The case for obsessive hand hygiene

Travelers are herded into shared spaces and exposed to each other’s profile of pathogens hour after hour. A quick turn-around of the plane, train or cruiser leaves a residual base of germs to build on and the recharging of these reservoirs starts again. There is one universal precaution that works well - GOOD HEALTH! Second to that is...

 

Chef Peter Fulgenzi awarded for innovative process-control

“In presenting these awards, we honor the winners for their contributions to...

Legal action lerks with every meal prepared or served away from home.

If a foodservice company or institution agrees with the ...

The remedy for stored-data concerns

The Handwashing For Life ...

A focus on non-food-contact surfaces

High-touch surfaces are often an enemy of wellness. Colds, flu and norovirus are among the most common pathogens acquired by unsuspecting staff and their guests. These contaminated surfaces are a major driver in staff absenteeism as well as other negative outcomes from a casual touch and transfer.

Recurring situations drive surface...

New technologies provide simple answers to age-old handwashing issues.

The Pay:

A performance-rewarding pay package is THE answer to solving the industry’s appalling handwashing...

Legal action underway

Last summer's ...

The risk of a looming foodborne outbreak due to a missed hand wash or the...

Quality Assurance >< Operations

An operator’s food safety risk is managed by a focused team of professionals with specific skills, objectives and measurements for success. Each...

Virus Relay

Norovirus, H3N2 flu, colds, Enterovirus 68 and Ebola ...

Norovirus rates are picking up in a variety of environments as the winter deepens, but this year, it shares the stage with H3N2 flu, Ebola and Enterovirus 68. These four, along with the common cold, are spread everywhere folks gather, calling for added away-from-home hand and high-touch surface cleanliness to...

Situations drive operator choices

"Over here, Ray debones raw chicken. Later in the shift, he works at the counter.”

Handwash protocols in foodservice are dictated by the situation. Situations are defined and grouped by the operator and training begins.

This sequence hardly ever happens. Why? It credits the operator with caring, knowing the risks of their individual...

Should it close restaurants and all foodservice?

Mercer Island Washington announced a boil-water advisory and closed foodservice establishments.

How do you close a nursing home? Are you going to close schools and hospitals?

Why close restaurants and then advise households that "Dishwashers can be used if run with the sanitizing/heat cycle and commercial dishwashing...

Our current work on electronic handwashing compliance in restaurants clearly documents the industry’s poor hand hygiene reality. It is encouraging to watch how monitoring and keeping score changes the game. It is...

Circle of Success of ServeReady® Hands

Monitoring for the near misses

Restaurants, particularly multi-unit operators, could reduce their corporate risk of an ...

Study suggests a change of greetings in professional kitchens

A handshake is many things, mostly positive. It conveys feelings of friendship and common ground. The handshake builds customer confidence when greeted by their chef, server or bartender.

A university study in the United Kingdom provides some added information to help assess the risk at your facility. It shows that...

Pages

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.