Handwashing for Life

Overcoming Underwashing

Faucet Selection

T&S Brass FaucetAutomatic, touch-free faucets save time, water...and the health of your business.

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.

HFL5000 Best Practices Cost Savings

Download East/South Cost Savings Sheet (PDF)

Download Midwest/West Cost Savings Sheet (PDF)

HFL5000 Water Savings PDF

Eastern & Southern States:

Midwest & Western States:

Of its many merits, the principal benefit of the electronic faucet is its ability to improve hand wash frequency. Users know it is faster and easier. They wash more often.

Some models are equipped with their own monitoring technology to further support a path of continuous improvement in both hand washing and food safety. This can be particularly important for HACCP minded operations.

"Getting Started" to improve hand washing without the benefit of automatic faucets? If new faucets are not in this year's budget then insure that existing faucets and taps are frequently cleaned and sanitized to reduce the risk of cross contamination. Consider permanently locating a spray bottle of a food safe, surface sanitizer at each handwash station location for ease of use. Also insure staff are instructed to turn off taps with paper towel they used for dying their hands.

Research:

Source: Journal of Food Protection: Vol. 64, No. 1, pp. 72-80.

Quantification and Variability Analysis of Bacterial Cross-Contamination Rates in Common Food Service Tasks

YUHUAN CHEN, KRISTIN M. JACKSON, FABIOLA P. CHEA, and DONALD W. SCHAFFNER
Food Risk Analysis Initiative, Rutgers, the State University of New Jersey, New Brunswick, New Jersey 08901-8520, USA

Abstract:

This study investigated bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. Nalidixic acid—resistant Enterobacter aerogenes B199A was used as a surrogate microorganism to follow the cross-contamination events. Samples from at least 30 different participants were collected to determine the statistical distribution of each cross-contamination rate and to quantify the natural variability associated with that rate. The transfer rates among hands, foods, and kitchen surfaces were highly variable, being as low as 0.0005% and as high as 100%. A normal distribution was used to describe the variability in the logarithm of the transfer rates. The mean ± SD of the normal distributions were, in log percent transfer rate, chicken to hand (0.94 ± 0.68), cutting board to lettuce (0.90 ± 0.59), spigot to hand (0.36 ± 0.90), hand to lettuce (-0.12 ± 1.07), prewashed hand to postwashed hand (i.e., hand washing efficiency) (-0.20 ± 1.42), and hand to spigot (-0.80 ± 1.09). Quantifying the cross-contamination risk associated with various steps in the food preparation process can provide a scientific basis for risk management efforts in both home and food service kitchens.

©International Association for Food ProtectionFaucet Selection

Faucet Selection Checklist:

  1. Identify a faucet supplier with credibility in Foodservice backed by a solid warranty policy.
  2. Chose a service-minded supplier with easy/local access to technical help.
  3. Select a lead-free solid brass construction, NSF-61 compliant.
  4. Select a model with a full 2.0-2.2 GPM water flow.
  5. Consider touch-free electronic options.
  6. Reliability is key. Be sure DC models have a battery life indicator.
  7. If possible, test capabilities and check existing in-stalls.
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Leadership Company

T&S Brass

T&S Brass Touch-Free Faucets
Touch-Free Faucets

In the plumbing industry, most people associate the word reliability with "long lasting," or "dependable." At T&S Brass, reliability means much more. It describes the fundamental essence behind everything we do. It means a total dedication and commitment from all of our associates to delivering the finest in craftsmanship and service.

T&S produces a full line of faucets, fittings, and specialty products for the foodservice, industrial, commercial plumbing, and laboratory markets all across the world. All of our products are constructed from the finest materials, carefully inspected and undergo rigorous testing to ensure their durability and quality - long before they ever leave our hands.

For more than 50 years, reliability has always been a T&S trademark - not only with our product line, but our service as well. Our associates strive to deliver the best, most attentive customer service in the industry.

Underlying all of our products is a pride in craftsmanship and a commitment to customer service that makes T&S the most reliable plumbing supplier in the industry.

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HFL5000 Handwash System

The HFL-5000 Handwashing System is a complete hardware package providing you with a stainless-steel sink from Eagle, hands-free faucet from T&S Brass, integrated brush hook for Tucel nail brushes, hands-free soap and sanitizer dispensers from GOJO, gloves & rack from Foodhandler and a hands-free paper towel dispenser.

Download HFL5000 Spec Sheet (PDF)

HFL-5000 Handwash System

HandsOn™ System

HandsOn<sup>™</sup> 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<sup>®</sup> for Catered Events

Uncompromized 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.