Leadership Forum Members
ATP ... when clean to sight and touch is not enough.
Every surface touch in a professional kitchen, restroom and service area is different and carries an unknown risk factor for contaminating the hands, bare or gloved. These hands in turn can contaminate the food or another person directly. Grouping these touches, with the HACCP principle in mind, is a good first step - prioritizing those touches that must trigger a handwash and a specific hand hygiene regimen.Read more about TouchReady™ Surface Cleanliness System
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Murphy's Law: If anything can go wrong, it will go wrong.
Mann's Mandate: Hey! don't forget to wash your hands.
The purpose of this section is to provide suggestions and advice on common problems faced by food service operators as they relate to good hand hygiene.Read more about Equipment: Facing the Less Than Ideal
Start With An Approximation
To Wash or Not to Wash? That is the Question ... and it's not answered in the Model Food Code.
The FDA can't make those decisions but an operator must, every single shift. In a study done by the CDC (J Food Prot. 2006 Oct;69(10):2417-23), it is estimated that 8.6 handwashes per hour worked is required to meet The Model Food Code which treats all touches as the same risk.
This exercise is designed to help categorize the daily touches in a foodservice environment and set up a decision support system for the Person-In-Charge (PIC) based on science and human behavior. The outcome is TouchReady™ Surfaces, a foundation for ServeReady™ Hands. For most operations, 8-9 handwashes per hour is unrealistic, thus, which handwashes will be skipped?
Each surface touched by a food handler carries a different risk of contaminating that food. These must be grouped to facilitate the setting of risk-based standards and the establishment of cleaning protocols with their frequency. Measurement technologies must be agreed between Operations and Quality Assurance in preparation for documentation and the sharing of results with those accountable for cleaning, handwashing and Risk Management.
This is HACCP, risk-based handwashing, sorting out the priority touches that must trigger a handwash.
SaniTwice is simply a very effective two step protocol for washing hands in water-scarce situations. It is a friction-aided cleaning step coupled with a kill step.
From the report recently published in the Journal of Food Protection:
The SaniTwice method for hand disinfection was equivalent or superior to hand washing with soap and water for reducing viable bacteria on hands in the presence of representative food soils. Although the raw hamburger was a more difficult soil to penetrate, as demonstrated by approximately 1.0-log lower reductions compared with challenge by contaminated beef broth, the SaniTwice method with ABHS was equivalent to hand washing even under this worst-case simulation, underscoring the efficacyof this new method and indicating a potentially greater margin of safety. Read more about SaniTwice® in Journal of Food Protection “…equivalent or superior to hand washing”
If anyone ever questioned why the Handwashing Only directive is important for specified kitchen handsinks, consider this "poster child" example.
This restaurant is blessed with a handsink perfectly located at the entrance to the prep area. Wait staff pass by it to pick up nearly every order and bussers file by on their trips to the dish machine. But it's a deep sink, perfect for scrubbing the cantaloupes which are heavily used as garnishes from breakfast through dinner in a neighborhood with a full complement of senior citizens.
Two health department reminder posters are not enough to keep staff from cleaning those cantaloups in a task-perfect sink, blocking the would-be frequent handwashers.Read more about Handsinks & Cantaloupes: Bringing The Farm To The Fork
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.