Leadership Forum Members
A killer that's kind. This summarizes two pieces of important news where a single alcohol hand sanitizer formulation kills norovirus quicker and is milder than baby oil. Read more about New Skin Friendly Hand Sanitizer
Event handwashing is often handicapped by the lack of running water. Summer fairs and church events are familar examples. Health departments around the country are contacted regularly by event planners looking to conform to local codes.
Most local codes flow from the FDA's Model Food Code where water, any amount of water, trumps the alternatives. This has evolved to what we now call The Trickler Method where a small amout of water is trickled out of a vessel to wet hands, wash and rinse. It is hard to capture the trickler method in actual use as it rarely is.
If it is used, along with likely poor cleaning comes few uses per container of water and poorly rinsed hands are a major source of dermatitis. Fortunately, operators now have an alternative with documented effectiveness. SaniTwice® is the no-water solution for ServeReady® Hands.
Below are four examples of approved "handsinks" for The Trickler Method, photographed in Illinois.
Read more about Catered Handwashing by The Trickler Method
Effectiveness data for a new breed of alcohol hand sanitizer was presented earlier this month to a group of foodservice and hospitality professionals in Europe. Read more about Norovirus Effective Hand Sanitizer Launched in Europe
The Handwashing For Life® Olympics staged in Washington DC
Held in conjunction with the 10th annual Food Safety & Security Summit, this year's venue was visited by two former title holders, both multiple winners. From the left are Michele Samarya-Timm from the Franklin New Jersey Health Department and Kristen Machicek from Pappas Restaurants, better known to some as Pappadeaux Seafood Kitchen and Pappasito’s Cantina. They are joined by Handwashing For Life's Chef/Trainer Dion Lerman.
Read more about Champions Crowned at an Alternative March Madness
This new poster is a reminder of just why some food workers and caregivers don't wash their hands. It is intended for managers as well as supervisors and staff as a reminder of several realities. While it is generally overstated, it deals with many real issues that remain understated and unresolved.
In a campaign to overcome underwashing you need a series of tools. We recommend this one as a companion to our Pledge of Professionalism. Consider having anyone breaking your handwashing code of compliance, sign this Creed of the Unworthy, Unwashed Unprofessional. A signature or two can give this poster new meaning.Read more about The Seven Deadly Don’ts
America's top public health official addresses concerns ...
Three Real Threats
By Dr. Julie Gerberding
Today's headlines are packed with threats we never thought much about in earlier days -- dangers involving food, infections and a possible influenza pandemic. How do we keep our concerns in check and at the same time take sensible steps to protect ourselves and our families?Read more about Hand Washing Gets Top Billing from CDC
Managing risk is largely based on information. For managing the risks of poor hand hygiene, the information advantage is just beginning.
Good Handwashing is Management 101 is an article first published in the December 2007/January 2008 edition of Food Safety Magazine which conatains a 10 Point History of Poor Handwashing and as well as a path for an enduring solution.Read more about Handwashing Comes of Age, the Information Age
Using the management skills we have to get the compliance we don’t have.
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.