2001 Food Code - Full Version
U. S. Department of Health and Human Services
Public Health Service Food and Drug Administration
Discussion topic concerning the use of alcohol-based hand sanitizers.
Discussion on the validity and effectiveness of hand dryers in the kitchen.
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.
"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.
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.
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.