Handwashing for Life Foodservice

The fecal-hand-oral route of food Read more about The Science: Restrooms

Lawyers are best known for having the right word at the right time. Read more about The Fundamental Operator Misconception of Risk (Video)

At-Risk Customers

Read more about The Science: Customers

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

There are special situations where additional tools can be helpful in building your tailored hand hygiene program. Read more about Specialties

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.

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.