Leadership Forum Members
Regulators: Better Equipped
Is eating out safer than eating at home?
Actually it can be thanks to the diligence of operators, regulators and food service workers. Unfortunately, even with the best intentions not all food service is safe. The Five Faces of Foodborne Illness is based on USA statistics provided by the Centers for Disease Control (CDC) who also advise us that Handwashing is the single most important means of preventing the spread of infection. Read more about Understanding Risk | The 5 Faces of Foodborne Illness
...don't change behavior. They can, however, be very effective as reminders for newly forming hand hygiene habits. From the navigation links you will find posters dealing with a specific goal. Read more about Posters
“Managing the process is the first Best Practice for improving hand hygiene and reducing risk.”
Convenience is king in handwashing compliance. Effective reliable equipment and supplies are major components as is the overall cleanliness of the hand hygiene station. These matched measures motivate frequent use and lower the risk of outbreaks.Read more about The Hand Hygiene Station That Gets Used
New levels of reliability can now demonstrate the full value of automatic/sensor faucets in the foodservice environment. Faucet handles are a major source in transferring the number one pathogen group responsible in food borne illness - the restroom acquired virus. No handles. No problem.Read more about Faucet Selection
The Greatest Agent of Hand Hygiene on Earth
Water is a great skin cleanser on its own. The importance of water, it's availability and it's quality are often taken for granted in the hand hygiene process. But, not all water is the same.
The quality and volume of water plays an important role in removing pathogens from the hands of food workers.
Conditioned water, heated to 100ºF and flowing at a 2 gallon per minute rate, speeds effective cleaning and, more importantly, encourages frequent hand washing. It is a valuable indicator of caring to both workers and potentially to the public.Read more about Water
ServeReady™ Hands and TouchReady™ Surfaces are outcomes of the professional restaurant design. From the icons on the drawing board to the cutting boards and the menu board, customer and staff safety are built in via choices that set conditions for success. Getting the right intervention conveniently cued up for frequent use pays operational dividends and potentially extends the life of the business. Here, Bill Eaton, Chairman of CiniLittle, leads a walk-through such an environment.Read more about The Kitchen Plan & Hands-On System
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.