HandsOn™ System
5 steps to convert underwashing handwashing to under control handwashing. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.
SaniTwice® Handwashing for Catered Events
Uncompromized handwashing hand cleanliness for those serving food at venues without running water.
Teaching Videos
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
Leadership Forum Members
Hand Washing Quality: Skill Training & Visual Feedback
“If my hands look clean, they are clean.” WRONG!
Auditing: Software Solution
A simple dictionary definition says a lot abo Read more about Auditing: Software Solution
Auditing: 3rd Party Service Program
A simple dictionary definition says a lot about the value in auditing you Read more about Auditing: 3rd Party Service Program
Take Control: Monitor, Report & Manage
Track and Validate Team Performance
Integrated Hand Hygiene Interventions
Making handwashing easier, faster and safer ... makes handwashing happen!
Convenience and reliability drive handwashing compliance. Hand sinks are the core of most hand hygiene stations but it's the matching of complementary components that define a best practice choice. Frequent use is the goal of the savvy design consultant, not a minimum to pass the Plan Review.
Priority surfaces earn special attention. Cleaner surfaces, cleaner hands, safer food.
Hand hygiene is first thought of in terms of handwashing. But when setting standards for the frequency to achieve a Safe Level of handwashing you quickly realize the importance of clean surfaces. Cleaner surfaces protect hand cleanliness and proper use of food handling accessories minimize the need for handwashing.
Read more about Integrated Hand Hygiene Interventions
Employee Screening: Hep A
“If you should have known, you did know.”
Educate, Train & Motivate for Lasting Solution
“What's in it for me?” is a question asked by the majority of food workers, Read more about Educate, Train & Motivate for Lasting Solution
Operate
It is here where the rubber meets the road, where the risk arrives on a platter. Solid planning, building, equipping and supply decisions make operating easier and safer. Read more about Operate
Supplies
Good supply decisions are those that endure. They start from the strategic view where risk was assessed and understood by all ... including purchasing. Read more about Supplies
Plan, Build & Equip
Shortly after a foodservice concept is defined but long before Plan Review, an owner or his representative makes a series of key decisions starting with his own tolerance for risk. This is the cornerstone from which hand hygiene systems are designed, built and equipped. This standard drives all others, right through the shift-by-shift tracking systems to assure performance, 24/7 Read more about Plan, Build & Equip
Integrated Solutions to Assess, Train & Equip for Handwashing Success
Get started today! These tools and solutions are all FREE - you just need to implement!
Resources
SaniTwice® Handwash Method Demonstrated
High-Touch Surface Cleanliness Monitoring
Pages
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
Teaching Videos
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.