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Informative Articles on Handwashing

Executive Summary:

The 12 questions, delivered in three short survey segments, were designed to raise awareness of some unaddressed sub-issues remaining from the 2012 Conference For Food Protection's Hand Hygiene Committee, charged with identifying alternate ...

This final segment concludes our independent survey, gathering perspectives for consideration by the 2014 ...

Hey kids "Stop making my animals sick!"

SaniTwice® is a welcomed intervention at the University of Minnesota's National Center for Food Protection. So many times there is no convenient access to running water to facilitate good ...

Clean-as-you-go is the answer to TouchReady® Surfaces

Daily destruction of potential...

An independent gathering of perspectives for consideration by the 2014 ...

Hand Hygiene Pre-Committee

A special thanks to the 81 ...

Convenience results in a prompt remedy for water outages

The school foodservice world owes Carmel Salazar, former ...

Linking Training To Actual Behavior

Self-monitored handwashing is ...

If anyone ever questioned why the Handwashing Only directive is important for specified kitchen handsinks, consider this "poster child" example.

This restaurant is blessed with a handsink perfectly located at...

Hand drying is a misnomer. The friction added by using a paper towel is a significant part of the "handwash". Using air dryers of any type, can leave a high level of suspended contaminants in place. The shorter the scrub step, the more important it is to use paper towels. This is especially true in restrooms where the Splash 'n Dash is the standard and residues are naturally...

Wash your hands. That’s our simple summary to celebrate Earth Day.

Poor hand hygiene is likely the single largest contributing factor to diarrhea in North America. If we...

Handwash training has long been a priority for foodservice operators and their regulators. Training monies are invested annually even when facing high staff turnover rates, often over 100% per year.

Training Bucket

But poor hand hygiene remains the #1 cited contributing factor in...

Ethnic considerations along with language proficiency must be factored into foodservice hand hygiene training programs. All food handling staff must be aware that “Failure in hand hygiene systems is the number one contributing factor in foodservice outbreaks.” according to Jim Mann, executive director of the ...

Find more information on H1N1, vaccinations, treatment and prevention.

Visit flu.gov »

http://www.flu.gov/

A federal government Website managed by the U.S....

Jim talks to Paul W. Smith's listeners about the Core Handwash for International Clean Hands Week.

Listen at: http://wjr.com/Article.asp?id=1509892&spid=6551

Creating enduring hand hygiene habits start with "Mom" but typically end with the daily bad examples from those around us. The connection between clean hands and good health is soon eroded. Then an employee starts a new career in foodservice and the cycle is repeated.

Why wash? When? How and how often should I wash?

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Keeping clean hands clean with a documented surface cleanliness system.

H1N1 has moved quickly around the world earning the designation of ...

How three new standards, a new practice and a new product gang up on norovirus.

Las Vegas, the world capital of risk & reward, served as a metaphor for Norovirus Summit II where ...

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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.