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.
Could a recyclable nailbrush be added as an acceptable alternative to the sanitizer-stored procedure which has proven to be a deterrent to using the nailbrush. Read more about Nailbrush Management Alternative
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. Read more about Handsinks Located for Compliance
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 Read more about Ill Customer Advisory
How can the Model Food Code Annex be used to alert kitchen designers and consultants of the limitations of air dryers in foodservice, in both the kitchen and restrooms. Read more about Air Dryer Limitations
New synergized formulations of alcohol hand sanitizer triple the effectiveness on norovirus according to Emory University studies completed by Dr. Christine Moe. Read more about Norovirus Hand Sanitizer
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.