Jim Mann's blog

 New Hand Sanitizer Ready For Norovirus "High Season"

400 norovirus victims are showing up daily at emergency rooms in NYC

Cancer patients are very susceptible to

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.

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?

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.

Using the management skills we have to get the compliance we don’t have.

A successful restaurant business takes years to build and can be destroyed by a single missed hand wash.

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.

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.