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Glossary beginning with R

A glossary of technical terms related to handwashing. Select a letter above to begin.


Reactive Arthritis

A joint inflammation following infection elsewhere in the body (in the bowel in cases of foodborne disease). Yersinia enterocolitica, Shigella, Salmonella, Campylobacter jejuni and E. coli have all been linked to reactive arthritis.


Food products that are prepared in advance and can be eaten without extra preparation to achieve food safety. (see FDA Food Code Chapter 1 : http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCod...

Ready-To-Serve Hand®

Hands maintained to the operator-specific safe level of cleanliness (RTS hands for RTE food).


A government control (document) that provides technical specifications for the enforcement of statutes. Each state may approve the FDA's Food Code (itself a recommendation only) or provide its own rules regulating the food service industry.

Reiter's Syndrome

Also known as Reactive Arthritis, this autoimmune condition occurs as a response to an infection in another part of the body. Features of this syndrome include inflammation of the joints, urinary tract, eyes and ulcerations of the skin and mouth. When a person develops Reiter's Syndrome through inflammation of the intestinal tract, it usually follows a bout of diarrhea caused by eating foods contaminated with bacteria such as Salmonella, Shigella, Campylobacter and Yersinia.Though Reiter's is not typically a fatal syndrome, it can lead to heart problems and a lifetime of pain and complications.


To limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.


Ribonucleic acid, a close cousin of deoxyribonucleicacid or DNA. RNA is a polymer of ribonucleoside-phosphates. Inside of cells, there are three major types of RNA:messenger RNA (mRNA), transfer RNA (tRNA) and ribosomal RNA(rRNA).


This virus causes acute gastroenteritis. Symptoms include vomiting and diarrhea. Rotaviruses are transmitted fecal-orally. In a food preparation setting, a food handler infected with rotavirus can contaminate any ready-to-eat food by failing to wash his hands after using the toilet. According to the FDA, group A rotavirus is the leading cause of severe diarrhea in infants and children.

Estimated # of cases annually: 3 million (the number attributed to contaminated food is unknown).

HandsOn™ System

HandsOn System

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

SaniTwice® for Catered Events

SaniTwice for Catered Events

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

Teaching Videos

Teaching Videos

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

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