Shortly after a foodservice concept is defined but long before Plan Review, an owner or his representative makes a series of key decisions starting with his own tolerance for risk. This is the cornerstone from which hand hygiene systems are designed, built and equipped. This standard drives all others, right through the shift-by-shift tracking systems to assure performance, 24/7
Plan, Build & Equip
Handwash Risk Assessment - Quality vs. Frequency
Two standards are required for handwashing, one for the quality and a second for the likely frequency to maintain hands ServeReady. An assessment of current practices is a good place to involve management and food handling staff. The shared perceptions provide a better understanding of current risks and form a base for personal accountabilities. It's visual. It's personal. It urges action and followup.Read more about Standards Drive Success in Hand Hygiene
ServeReady™ Hands and TouchReady™ Surfaces are outcomes of the professional restaurant design. From the icons on the drawing board to the cutting boards and the menu board, customer and staff safety are built in via choices that set conditions for success. Getting the right intervention conveniently cued up for frequent use pays operational dividends and potentially extends the life of the business. Here, Bill Eaton, Chairman of CiniLittle, leads a walk-through such an environment.Read more about The Kitchen Plan & Hands-On System
The Greatest Agent of Hand Hygiene on Earth
Water is a great skin cleanser on its own. The importance of water, it's availability and it's quality are often taken for granted in the hand hygiene process. But, not all water is the same.
The quality and volume of water plays an important role in removing pathogens from the hands of food workers.
Conditioned water, heated to 100ºF and flowing at a 2 gallon per minute rate, speeds effective cleaning and, more importantly, encourages frequent hand washing. It is a valuable indicator of caring to both workers and potentially to the public.Read more about Water
New levels of reliability can now demonstrate the full value of automatic/sensor faucets in the foodservice environment. Faucet handles are a major source in transferring the number one pathogen group responsible in foodborne illness - the restroom acquired virus. No handles. No problem.
Electronic faucets can be custom programmed to fit the operation. Once programmed, they reinforce the training, making it easier for the food worker to do the right thing. By shutting down during scrubbing, these sensor faucets save nearly a gallon of heated water for every 20-second hand wash.
Here is an app to help you calculate your savings.Read more about Faucet Selection
Convenience is king in handwashing compliance. Effective reliable equipment and supplies are major components as is the overall cleanliness of the hand hygiene station. These matched measures motivate frequent use and lower the risk of outbreaks.Read more about The Hand Hygiene Station That Gets Used
“Managing the process is the first Best Practice for improving hand hygiene and reducing risk.”
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.