Mike Mann's blog
The "Readily Available" principle
Immersion into the topic of hand hygiene to reduce operational risk has surfaced yet another incentive to improve handwashing process control. Operators know their handwashing rates are low and now they may be open to a charge of negligence should an outbreak be identified.Read more about A New Potential Legal Risk For Poor Handwashing
Behavior verification motivates compliance
The 5 steps of the HandsOn System are converted to action with a process that opens with collaborative Risk Assessment and closes with Decision Verification.Read more about Engaging Culture to Change Handwashing Behavior
Peppermill Casino Chooses Handwashing For Life’s New Pledge & Verify Framework
Handwashing and temperature control are the two mega-pillars of food safety both at home and away-from-home. At the Peppermill Casino in Reno Nevada, temperature control is on display 24/7 with the latest in Sous Vide cooking. It is the poster child for process control.
Read more about Leadership Handwashing
Electronic monitoring fills the gap of complacency
The diligent foodservice operators are the majority but their years of collectively working without handwashing standards has left a scar of complacency.Read more about Handwashing's Corrective Action Shortfall
Data challenges the status quo
Years of unchecked failures in handwashing compliance have quietly morphed into an unwritten operational culture within many foodservice organizations. The truth is now exposed as risks rise and the costs of electronic monitoring fall. Operators are checking their assumptions by installing the new electronic hand hygiene monitoring technologies. Data documents the reality of the gap between the operation’s Mission Statement and the culture identified by the handwashing reality.Read more about Conventional Handwashing. Unconventional Penalties
Dr. Lee-Ann Jaykus was presented the prestigious NSF Leadership Award for Innovation by Handwashing For Life Institute's Executive Director, Jim Mann, at a ceremony conducted at the 2017 Food Safety Summit in Chicago. Lee-Ann is a professor at North Carolina State University and Director of the NoroCORE program.Read more about Award Winner Speaks on Norovirus
QualifEYE™ takes rookies from probation to professional
The newly available QualifEYE Handwash Learning System is designed for new foodservice employees in both restaurants and healthcare facilities.Read more about Handwash Training Breakthrough
Implications of new anti anti-bac FDA ruling
To use or not to use anit-bac soaps is a very minor decision in foodservice compared to motivating staff to wash more often.Read more about Anti-Bacterial Hand Soaps in Foodservice
You are invited . . .
Learn not only about the latest of technology choices in electronic handwash monitoring for Foodservice, but the path to secure the budget and C-Suite support. Read more about A Deep Dive Into Sustainable Handwash Behavior Change
Health department inspectors feed corporate complacency
New posters created to mark 10 years of seeking Food Code approval
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.