Handwashing for Life

Overcoming Underwashing
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Links on Design

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Plan Review

FDA & Conference for Food Protection, Food Establishment Plan Review Guide. Washington, DC: FDA, 2000

FDA, Pre-operational Guide For Temporary Food Establishments. Washington, DC: FDA, 2000

Education & Training

Integrated Food Safety Information Delivery System (IFSIDS) The web site contains food safety fact sheets covering common topics of day-to-day operation of a food establishment, including proper hand washing techniques, and hot and cold holding temperatures. The site also contains fact sheets and signs in a PDF format that can be can be printed directly from the web site, available in English and thirteen foreign languages. All materials are based on the Food and Drug Administration's (FDA) 1999 Model Food Code.

Changing Strategies, Changing Behaviors. Washington, DC: 6/12-13/97; Conference Proceedings, Washington, DC: FDA, 1997. (Note: first 2 pages are blank due to file error)


FDA, ®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to insure the safe delivery of food.">HACCP Overview (links to key documents). Washington, DC: FDA, 2000.

FDA, CFSAN, Managing Food Safety: A HACCP Principles Guide for operators of food establishments at the retail level. Washington, DC: FDA, 1998.

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.