Handwashing for Life

Overcoming Underwashing
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True to form, the Chicago NRA Show once again proved to not be a food safety or healthcare event. But it’s in my neighborhood and I always find something new and 2017 didn’t disappoint.

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.

HandwashingforLife® Interview with Dr. Gary Ades

Departmental collaboration: “What’s in it for me?"

Investing to lower operator risk of foodborne outbreaks and recalls is simplified with data. 

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. 

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.


Friction is a friend of effective handwashing. The new Handwashing For Life Core Handwash focuses on a professional technique as an option to the "sing happy birthday twice" directive.

Here is the process for you to follow when running water is available. Wet hands as a pre-rinse. Apply soap, scrubbing hands for 10-30 seconds according to soil load and cleanliness standards:

International Clean Hands Week 2018

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.

Handwashing Imbalance Chart

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. 

Risk-based Handwashing Pyramid

Facing the culture trap

Handwashing behaviors are primarily driven by a firm’s assessment of risk. 

Risk-Based Handwashing

Process control answers the rising risk

Years of poor handwashing has resulted in it becoming the default standard in foodservice across the country. The management complacency that followed blocks out the visibility of the rising risks. 

Options grow for TouchReady® Surfaces

The annual ISSA meeting continues to demonstrate its leadership in surface cleanliness advances. Some high-tech options this year were in the Generate-On-Site category, including the stabilized ozone from Tersano.

Norovirus (Image used by permission of CDC)

Conquering this enemy is increasingly a matter of choice


Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.

The Flywheel of Conventional Hand-washing Poster

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.

norovirus-associated disease rates by age group chart

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. Food and Drug Administration criminal investigation regarding a major norovirus

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. 

The Outbreak Breakthrough of Whole Genome Sequencing

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.

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.

Where: The National Restaurant Association’s annual meeting of the Quality Assurance Executive Study Group, October 5-7, at the Loews Hotel in Philadelphia, http://www.restaurant.org/Events-Networking/Networking-Groups/Quality-Assurance

Health department inspectors feed corporate complacency

Norovirus control demands actual handwashing - not more handsinks, training nor restroom signage.

Bill Marler, founder of the Marler-Clark legal firm, outlines the new food safety risk factors to Jim Mann, Executive Director of the Handwashing For Life Institute.


Cini-Little Design
The Eagle Group Handsinks
Outbreak Readiness
GOJO Hand Soap
Hand Soap
Tucel® Industries
Purell® Hand Sanitizer
Hand Sanitizer
Surface Cleaners
3M ATP Rapid Detection
ATP Rapid Detection
Brevis Quality Assurance
Quality Assurance
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Merck Hep A Vaccine
Hep A Vaccine
Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions
Chicago Faucets | a Geberit company Logo
Touch-Free Faucets
HandScan Monitoring Solutions
Monitoring Solutions
Brawny® Professional Disposable Towel Products
Disposable Paper Towels & Wipers
GP Professional
Paper Towels & Wipers

HandsOn™ System

5 steps to convert underwashing handwashing to under control handwashing. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® Handwashing for Catered Events

SaniTwice System

Uncompromised handwashing hand cleanliness for those serving food at venues without running water.

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.