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Overcoming Underwashing
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Hand Sanitizer

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What Constitutes a Handwash?

Blending available resources into an effective protocol.

From a Food Code perspective there is but one handwash. We like to think of it as a minimum and one of perhaps many. Handwashing For Life designates a soap-water 15 second hand wash, with a 2.0 gpm flow of warm water and paper towel drying, as its Core Hand Wash. Depending on risk, adjustments are made at the operator level to exceed the minimum where required.

Technically, a handwash is blend of four factors, four resource categories:

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Patents, Proprietary Resources & The Model Food Code

How should innovation be treated in a regulated environment?

SaniTwice® as an alternative protocol for soap/water handwashing was rejected by at least one of the Conference for Food Protection (CFP) Council III delegates because SaniTwice works best with patented Purell VF-481. This is based on its unique effectiveness on norovirus, the leading pathogen in foodborne outbreaks.

In reality, the SaniTwice protocol potentiates all alcohol hand sanitizers as it simply adds a cleaning step.

There are three shortcomings in the Model Food Code that are exposed in this 7 year pursuit of a protocol immediately accepted by the US military, for whom it was originally developed:

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A Petting Zoo and State Fair Alert

Hey kids "Stop making my animals sick!"

SaniTwice® is a welcomed intervention at the University of Minnesota's National Center for Food Protection. So many times there is no convenient access to running water to facilitate good handwashing at petting zoos and state fairs. SaniTwice is a protocol that fills that void with effectiveness and convenience.

See what John Hoffman, Senior Research Fellow, has to say in the interest of overall safety for the kids and the animals.

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No-Water Hand Cleansing Grows

SaniTwice® out-performs soap & water handwash ... again

These three recent quotes from an operator, an industry leading food safety auditor and a passionate advocate serve as a SaniTwice update following presentations at recent meetings:

"As foodservice moves closer to the action and further from the kitchen, SaniTwice is the answer." Food & Beverage Manager

"Regulators must change their paradigm that water is available if there is a plumbing fixture somewhere in the building." Food safety auditor and former state health department executive.

"Log two pathogen reduction is easily achieved in many different combinations of chemical action, pyhsical action (friction), time and temperature." Jim Mann, Chemist & Executive Director, Handwashing For Life.

SaniTwice is now being used or considered for use at catered events, outdoor events, petting zoos, schools (during water outages), gourmet food trucks, airlines, bars, first responder situations in healthcare, cruise lines and airlines.

SaniTwice is the hand cleansing protocol for use where water is not readily available or in too small a quantity to yield a good handwash, log 2 pathogen reduction. Two rounds of research at BioScience Laboratories in 2008/9 demonstrated positive results in light to moderate soil situations (beef broth).

Three Times a Charm

A third evaluation was conducted following discussions with regulatory representatives. Their advice was to check performance on heavy soil (ground beef), providing an even greater margin of safety for this new intervention. This has now been completed and the results are reported in the following bar graphs.

This research study is yet another in a growing body of scientific evidence supporting the efficacy of the Sani-Twice approach which has been submitted for journal publication. Field tests started in the desert of the Mid-East, solving a military foodservice issue, and were followed by a successful two-year study in another desert, Las Vegas, under the guidance of the Southern Nevada Health District (SNHD).

SaniTwice solved another issue for local schools in Las Vegas by providing an alternative hand cleansing method for use during water outages.

62 percent alcohol

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H1N1/Swine Flu: Handwashing, Hand Cleansing, Hand Sanitizing & …

Keeping clean hands clean with a documented surface cleanliness system.

H1N1 has moved quickly around the world earning the designation of pandemic. Clean hands are once again the primary protection as North America braces for outbreaks in schools and the many away-from-home environments.

An effective defense against H1N1 starts with an assessment of your facility and the people who use it. Everything learned in fighting norovirus applies although keeping ill employees off the premises is considerably easier than keeping ill customers away.

While H1N1 is a respiratory disease, studies and experience have shown that donning masks outside healthcare settings offers little protection against direct airborne transmission.  The Society of Healthcare Epidemiologists, the Infectious Disease Society and the World Health Organization recommend precautions based on transmission by droplet infection rather than airborne infection. In other words, this virus is transmitted more from surfaces and hands than directly via the air. 

Pathogen Pathway

Aside from keeping your distance, which isn’t always viable, what can you do to lower the risk of H1N1 transmission among your employees and customers? 

As the H1N1 virus is contagious beginning 1 day prior to the onset of symptoms, the following precautions are imperative each and everyday, whether or not you see signs of illness:

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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.