How can the Model Food Code Annex be used to alert kitchen designers and consultants of the limitations of air dryers in foodservice, in both the kitchen and restrooms. Biofilms on the hands require the friction added by single-use paper towels. Air dryers lose the log 1 reduction of pathogens attributable to the use of paper towels.
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
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