It is here where the rubber meets the road, where the risk arrives on a platter. Solid planning, building, equipping and supply decisions make operating easier and safer. They allow Operations to focus on the primary remaining risk factor, the human factor, often documented in poor handwashing rates. Supported with management information from daily measurements and from periodic internal and third party audits, a safe enjoyable experience can be served up 24/7.
“What's in it for me?” is a question asked by the majority of food workers,
“If you should have known, you did know.”
Making handwashing easier, faster and safer ... makes handwashing happen!
Convenience and reliability drive handwashing compliance. Hand sinks are the core of most hand hygiene stations but it's the matching of complementary components that define a best practice choice. Frequent use is the goal of the savvy design consultant, not a minimum to pass the Plan Review.
Priority surfaces earn special attention. Cleaner surfaces, cleaner hands, safer food.
Hand hygiene is first thought of in terms of handwashing. But when setting standards for the frequency to achieve a Safe Level of handwashing you quickly realize the importance of clean surfaces. Cleaner surfaces protect hand cleanliness and proper use of food handling accessories minimize the need for handwashing.
Track and Validate Team Performance
A simple dictionary definition says a lot about the value in auditing you
A simple dictionary definition says a lot abo
“If my hands look clean, they are clean.” WRONG!
Building an enduring hand hygiene system depends on objectivity an
When Safety Systems Fail
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.