Please join this annual campaign, sponsored by the CDC facilitated Clean Hands Coalition. Raise awareness of the dangers of poor hand hygiene. Check out a variety of ideas to improve the away-from-home wellness factor in everyone's life.
Jim Mann's blog
Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies.
As joyous the occasion, it’s also a special feast day for bacteria and virus, particularly for salmonella and norovirus – the poster children for holiday pain. Staying well can make the difference between a memory of magic or misery. Good hand hygiene can do more for protecting holiday health than an over-cooked Turkey.
Data plus leadership records sustainable gains in handwashing behaviors.
Culture change is often cited as a requirement where hand washing rates need to be doubled to reach a safe level. The Atrio Restaurant in Carmel, Indiana, lead by Chef Peter Fulgenzi, took on that task, challenging his staff to accept their professional role in serving safe food and giving them a measurement tool to verify handwashing without filling in tedious logs.
Data unleashes sustainable solutions
Healthcare handwashing research rarely reaches the ranks of restaurant’s food safety and risk management professionals. A recent review of the impact of Electronic Handwash Monitoring in healthcare has answered the question that has held back serious evaluations by the restaurant industry: Handwashing data may increase policy compliance but does it reduce the risk of outbreaks?
High-touch surfaces retain and multiply deadly risks
Air dryers have been under the microscope for years because of their poor drying capability and “bug-blowback".
Chemical irritants removed
Fast-paced foodservice work results in frequent hand contamination. Frequent handwashing is a must but most hand soaps are formulated for few handwashes per shift with a focus on quick foaming and grease cutting. Both criteria can result in damaged skin which is then even harder to clean.
Departmental collaboration: “What’s in it for me?"
Investing to lower operator risk of foodborne outbreaks and recalls is simplified with data.
Hand-washing continues to rapidly move from a tiring and trivial irritation to an existential threat. One restaurant operator faced a federal grand jury subpoena last year as part of a U.S.
Whole genome sequencing, WGS, is a new motivator for enhanced high-touch surface cleaning and handwashing in all locations where people are preparing or serving food. More broadly, it is a robust laboratory procedure for the DNA fingerprinting of pathogens. This advancement provides the opportunity to stop outbreaks sooner and avoid additional illnesses by the rapid and accurate identification of the specific strain of a pathogen while lighting the path to its source.
Chart republished with the permission of SRM Inc.
Fight Bac! webinar carries efficacy message to consumers
New technologies provide simple answers to age-old handwashing issues.
A performance-rewarding pay package is THE answer to solving the industry’s appalling handwashing compliance rates. New technologies provide measurement standards and serve as performance monitoring tools.
Identify and implement a monthly incentive level worth working for. Here is a sample where an entry level employee's job performance can earn him or her up to $1,200 per year.
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.