A rich vocabulary has developed to help communicate in the back-of-house. Some are legitimate short-cuts and others are just rude or at least politically incorrect. Read more about Kitchen Slang from Around the World: Cracking the Colorful Code Of the Professional Kitchen
"Yes, we have a handsink." And it is a good one. But its distant location from many key food prep stations minimizes its use. It certainly does little to remind workers to wash their hands. Read more about How Far is Too Far
Today's quality handsoaps are like the "cold water" laundry products. They are very effective at low wash temperatures, thus protecting our epidermal fabric, the skin. Read more about Water Temperature: Comfort drives compliance.
In this practice an alcohol based hand sanitizer dispenser is installed alongside a paper towel dispenser and a waste container. Read more about Does installing auxiliary No-water Handwashing Stations make sense for some locations?
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.