Handwashing for Life

Overcoming Underwashing
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Catered Handwashing by The Trickler Method

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.

The Trickler Method

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Champions Crowned at an Alternative March Madness

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.

Winners

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Hand Washing Gets Top Billing from CDC

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?

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Handwashing Comes of Age, the Information Age

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.

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Handsinks Located for Compliance

Kitchen consultants/designers focus on providing the operator with a minimum of handsinks based on often creative interpretations of local codes. Their reason? Even the minimums are underused.

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Ill Customer Advisory

Can the Model Food Code help encourage ill customers to stay home and encourage operators to deploy customer oriented interventions similar to those deployed by the cruise industry, recommended by

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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.