Leadership Forum Members
FDA's Captain Wendy Fanaselle took attendees of the Food Safety Summit on a research guided graphical trip of the restroom to emphasize the importance of killing the fecal-pathogens before they escape into public areas.
Toilet paper, designed by those more concerned about flushability than its barrier properties, doesn't do the job. Single or double ply, soft or strong, research indicates pathogens still escape the basic maneuver and often proceed beyond the restroom doors.
Toilet paper is an advance over at least three of its earlier substitutes:Read more about Restroom Research Drives Integrated Solution
Last week the Southwest Environmental Health Association volunteered to help establish a reference number for restaurant outbreaks due to poor hand hygiene. Read more about Hand Hygiene Outbreak Factor Established for Foodservice
Richard F. Ghiselli, Head of Purdue's School of Hospitality, is the lead researcher and author of a study which shows that senior diners value restaurant cleanliness above all else. Read more about Cleanliness: A Brand Builder with Seniors
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: Read more about 2013: The Year of the … Norovirus?
The will to wash one's hands can be easily sidetracked by any one of these situations:
10. Grungy faucet handles
9. No paper towels available for drying
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 Read more about Martha Misses
Twelve years of formal and informal research have provided the Handwashing For Life Institute with a long list of reasons and excuses for low handwashing rates. Operators seldom know their specific frequency rate but generally feel it is well below what they would like.
This long list has been distilled into The 5 Handwashing Hurdles. An explanation of each is available here.
Please take a moment to share your opinion as to which hurdle or hurdles you think are most responsible for lower than desired foodservice handwashing rates.
Why poor hand washers need better paper
Single-use paper toweling is a critical component in professional handwashing, whether in restaurants, schools, the workplace or hospitals and nursing homes. The choice of drying method and materials is first driven by user habits and the risks resulting from potential failures in the hand cleansing process. Hand hygiene breakdowns are measured by some in illness outbreaks and by others in absenteeism rates.Read more about Paper Towel Choices
An expandable system encourages getting started.
Vision Enabled Training has introduced a system that can both track handwashing frequency and provide an indication of handwash quality by tracking one's time at the handsink. It is a system that is easily implemented, especially in the badge-free Team Mode.Read more about Badge-free Handwash Monitoring
How this standard strengthens profitability
First to Earn Handwashing For Life's 5 Star Hand Hygiene Award
The Atrio Restaurant's Chef Peter Fulgenzi had assessed his operation's risk if they were to experience a breakdown in their handwashing system. He set safe levels on both handwashing quality and frequency. His 12 handsink stations were optimized and he completed rigorous staff training along with a tightening of hiring policies. One gap persisted in his HandsOn process control system. Handwashing compliance monitoring remained compromised by observation only.Read more about Chef Specs Technology To Motivate Handwashing
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.