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. Read more about Mission-Critical Hand Hygiene
Keeping clean hands clean with a documented surface cleanliness system.
H1N1 has moved quickly around the world earning the designation of pandemic. Clean hands are once again the primary protection as North America braces for outbreaks in schools and the many away-from-home environments.
An effective defense against H1N1 starts with an assessment of your facility and the people who use it. Everything learned in fighting norovirus applies although keeping ill employees off the premises is considerably easier than keeping ill customers away.
While H1N1 is a respiratory disease, studies and experience have shown that donning masks outside healthcare settings offers little protection against direct airborne transmission. The Society of Healthcare Epidemiologists, the Infectious Disease Society and the World Health Organization recommend precautions based on transmission by droplet infection rather than airborne infection. In other words, this virus is transmitted more from surfaces and hands than directly via the air.
Aside from keeping your distance, which isn’t always viable, what can you do to lower the risk of H1N1 transmission among your employees and customers?
As the H1N1 virus is contagious beginning 1 day prior to the onset of symptoms, the following precautions are imperative each and everyday, whether or not you see signs of illness:Read more about H1N1/Swine Flu: Handwashing, Hand Cleansing, Hand Sanitizing & …
How three new standards, a new practice and a new product gang up on norovirus.
A killer that's kind. This summarizes two pieces of important news where a single alcohol hand sanitizer formulation kills norovirus quicker and is milder than baby oil. Read more about New Skin Friendly Hand Sanitizer
Event handwashing is often handicapped by the lack of running water. Summer fairs and church events are familar examples. Health departments around the country are contacted regularly by event planners looking to conform to local codes.
Most local codes flow from the FDA's Model Food Code where water, any amount of water, trumps the alternatives. This has evolved to what we now call The Trickler Method where a small amout of water is trickled out of a vessel to wet hands, wash and rinse. It is hard to capture the trickler method in actual use as it rarely is.
If it is used, along with likely poor cleaning comes few uses per container of water and poorly rinsed hands are a major source of dermatitis. Fortunately, operators now have an alternative with documented effectiveness. SaniTwice® is the no-water solution for ServeReady® Hands.
Below are four examples of approved "handsinks" for The Trickler Method, photographed in Illinois.
Read more about Catered Handwashing by The Trickler Method
Effectiveness data for a new breed of alcohol hand sanitizer was presented earlier this month to a group of foodservice and hospitality professionals in Europe. Read more about Norovirus Effective Hand Sanitizer Launched in Europe
The Handwashing For Life® Olympics staged in Washington DC
Held in conjunction with the 10th annual Food Safety & Security Summit, this year's venue was visited by two former title holders, both multiple winners. From the left are Michele Samarya-Timm from the Franklin New Jersey Health Department and Kristen Machicek from Pappas Restaurants, better known to some as Pappadeaux Seafood Kitchen and Pappasito’s Cantina. They are joined by Handwashing For Life's Chef/Trainer Dion Lerman.
Read more about Champions Crowned at an Alternative March Madness
America's top public health official addresses concerns ...
Three Real Threats
By Dr. Julie Gerberding
Today's headlines are packed with threats we never thought much about in earlier days -- dangers involving food, infections and a possible influenza pandemic. How do we keep our concerns in check and at the same time take sensible steps to protect ourselves and our families?Read more about Hand Washing Gets Top Billing from CDC
Managing risk is largely based on information. For managing the risks of poor hand hygiene, the information advantage is just beginning.
Good Handwashing is Management 101 is an article first published in the December 2007/January 2008 edition of Food Safety Magazine which conatains a 10 Point History of Poor Handwashing and as well as a path for an enduring solution.Read more about Handwashing Comes of Age, the Information Age
Using the management skills we have to get the compliance we don’t have.
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.