Handwashing for Life

Overcoming Underwashing
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Holiday Catered Norovirus


Outbreak Sickens 75 at Minnesota Banquet

Might the norovirus have entered the catered event via an ill worker, perhaps symptom-free? Or a guest? Or from contact with a high-touch surface contaminated the week before?

The SaniTwice® Core Handwash

Away-from-home food serving sites without water are growing in number as the public is so mobile and busy. They seek to snack or dine along their daily path, challenging mobile and catered foodservice operators. SaniTwice is an answer for those operators who seek good hand hygiene away from their brick and mortar operations.

Here is the process for you to follow in situations without running water. Apply an excess of hand sanitizer, scrubbing hands as follows:

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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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2014 The Year of the … Norovirus?

Last year's fast start on the Norovirus season caused concern from the CDC, FDA and all food safety savvy operators. This year two of the largest cruise liner outbreaks ever sent two ships back to port early with over 900 vomiting passengers. Once again the focus is on guest handwashing and the cleaning of shared surfaces, now recognized as a major guest-to-guest hazard.

Norovirus or Winter Vomiting Disease. Vomitus or Diarrhea. Fecal or Faecal. Contaminated Hands or Surfaces. Foodborne or Person-to-Person. We hear a lot of conflicting distractions. The six simple truths about norovirus are these:

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Martha Misses

Martha Stewart, like so many celebrity “demonstration” chefs, likely missed a handwash and paid a price, “spending days in bed.” We hope she is luckier than some where the salmonella retreats to slowly work on a weakened joint and ends up as a later-in-life knee replacement: New York Post Article »

For those demonstration chefs working in environments full of lights but short on running water, try the hand sanitizer based SaniTwice® protocol.

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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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Catered Handwashing by The Trickler Method

Event handwashing is often handicapped by the lack of running water. Summer fairs and church events are familar examples. Health departments around the country are contacted regularly by event planners looking to conform to local codes.

Most local codes flow from the FDA's Model Food Code where water, any amount of water, trumps the alternatives. This has evolved to what we now call The Trickler Method where a small amout of water is trickled out of a vessel to wet hands, wash and rinse. It is hard to capture the trickler method in actual use as it rarely is.

If it is used, along with likely poor cleaning comes few uses per container of water and poorly rinsed hands are a major source of dermatitis. Fortunately, operators now have an alternative with documented effectiveness. SaniTwice® is the no-water solution for ServeReady® Hands.

Below are four examples of approved "handsinks" for The Trickler Method, photographed in Illinois.

The Trickler Method

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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.