Handwashing for Life Foodservice

Strategically Located

The trail of invisible hand-prints supports touch-free and demands higher surface cleanliness standards.

Cleanliness standards are a critical element considered in designing and selecting equipment for both kitchen and customer space. However, these standards are dominated by noble words rather than science-based facts. Easy to clean is one common standard and the second is Clean to sight and touch. These verbal descriptors seemingly served us well in a world of stainless steel, smooth, easy-to-clean designs and easier to control bacteria.

How to keep norovirus and hep A in the restroom and off the menu.

Norovirus and hep A continue to plague foodservice operations. Our understanding of norovirus, the leading cause of foodborne outbreaks, has been hampered by our ability to isolate the pathogen and pursue laboratory research. This void is rapidly being filled by studies conducted at Emory University and North Carolina State.

The Viral Ports of Call. Establish the ill customer and ill employee blockade.

Imagine a blockade to keep virus out of the restaurant, a first line of defense.

Win in Effectiveness & Speed

Paper towels, single-use paper towels, are the clear Best Practice for hand drying in the fast paced professional food handling environment. They are both effective and fast, the two critical elements of choice.

Electric hand dryers have NO PLACE in food areas (see data and test results), mainly because they are neither effective nor fast. Most users walk away with wet hands and wet hands transfer bacteria 500 times more readily than dry hands. Others wipe them dry on aprons and other soiled surfaces. This can lead to reactivating dormant bacteria and re-igniting a chain of cross-contamination. Pathogens thrive in wet, warm conditions. Wet hands are also a source of accidental knife injuries and increase the dangers of dropping glassware and hot food.

Effective hand soap = more frequent handwashing = less risk of foodborne illness

Liquid or Foam

Well formulated hand soaps, liquid and foam, provide both effective cleaning and an incentive to wash frequently.

Failure on either point cuts compliance levels and raises operator risk. Pre-foamed hand soap spreads quickly and evenly. Its cling factor holds the cleaning power in place, reducing waste, consumption and potential skin irritation. Ease of thorough rinsing and general aesthetics are preferred by food workers, encouraging frequent use. Others prefer liquids, particularly in operations where heavy soil conditions prevail. Whether you prefer liquid or foam delivery systems, insure the product selected delivers these desired results.

When Safety Systems Fail