Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies. Read more about Thanksgiving’s Top 10 Tips For Healthy Hands & Wellness
Data-driven continuous improvement for restaurants and hospitals
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
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.
Chemical irritants removed
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.