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.Read more about A Successful Culture Change Doubles Handwashing Rates
Start Right. Right Now!
The HandsOn™ System is a five step risk-based program to overcome the underwashing of hands and the surfaces most likely to contaminate those hands. It is a roadmap to assess current risks, set standards and implement integrated best practices. Its design is to motivate, control and sustain better behaviors. HandsOn is HACCP for hands executed for continuous improvement.
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
Fight Bac! webinar carries efficacy message to consumers
Lesson learned from IAFP.
“How am I doing today?”
Olmsted County, MN continues to lead the way
Time saving and improved efficacy are the drivers
UV success as a cleaning protocol in hospitals now helps define food service and food processing niches for potential application.Read more about Ultraviolet Cleaning for Large Venue Food Service and Processing
Celebrating the Culture of Caring
S.Truett Cathy, founder of the very successful Chick-fil-A chain, had “Hire for Culture” as his #1 criteria in recruiting new employees at all levels. Foodservice operators who hire right have employees who care. This group needs leadership and regular feedback on their performance.Read more about Cut the Ribbon. Cut the Risk.
A FSMA Produce Rule solution
Research has found that farmhand’s hands are a major factor in contaminating ready-to-eat produce. Conventional thinking about feces-contaminated water and manure fertilizer as the major sources was challenged in a study by Emory University. Their research included a successful field-testing of SaniTwice®, referred to as the "two-step ABHS intervention" (Alcohol-Based Hand Sanitizer.)Read more about The Farmhand's Field Handwash
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.