ServeReady® ProGrade™ “Day One” Training Log
Underscores your commitment to handwashing.
Commitment to keeping a log on new employee handwash training is particularly helpful when visited by your local health inspector. This underscores your commitment to handwashing. You can maintain this as a handwashing standard – 100% Trained. This “Day One” training will be reinforced at the periodic Team Rally, run at a frequency set forth in an annual training calendar, another good view to share with 3rd party auditors and health inspectors.Read more about ProGrade™ “Day One” Training Log
In this section you can use the “WIN Frequency” worksheet to:
- Determine the frequency of handwashing per shift for each employee or workstation.
- Set goals for individual employees.
- Set goals for each shift.
- Report to managers and staff
How to complete the Handwashingforlife Self Assessment worksheets:Read more about WIN Frequency Guide
Good food service begins with a focus on the prevention of food borne illness outbreaks.
The best prevention programs start with an understanding of:
- The risk associated with current practices
- The risk acceptable to owners and managers
In this section you can use the Self-Assessment (SAW) worksheet to:Read more about Self-Assessment Food Management (SAW)
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.