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

Standards Drive Success in Hand Hygiene

Handwash Risk Assessment - Quality vs. Frequency

Two standards are required for handwashing, one for the quality and a second for the likely frequency to maintain hands ServeReady. An assessment of current practices is a good place to involve management and food handling staff. The shared perceptions provide a better understanding of current risks and form a base for personal accountabilities. It's visual. It's personal. It urges action and followup.

The Kitchen Plan & Hands-On System

ServeReady^™ Hands and TouchReady^™ Surfaces are outcomes of the professional restaurant design. From the icons on the drawing board to the cutting boards and the menu board, customer and staff safety are built in via choices that set conditions for success. Getting the right intervention conveniently cued up for frequent use pays operational dividends and potentially extends the life of the business. Here, Bill Eaton, Chairman of CiniLittle, leads a walk-through such an environment.

Water

The Greatest Agent of Hand Hygiene on Earth

Water is a great skin cleanser on its own. The importance of water, it's availability and it's quality are often taken for granted in the hand hygiene process. But, not all water is the same.

The quality and volume of water plays an important role in removing pathogens from the hands of food workers.

Conditioned water, heated to 100ºF and flowing at a 2 gallon per minute rate, speeds effective cleaning and, more importantly, encourages frequent hand washing. It is a valuable indicator of caring to both workers and potentially to the public.

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Faucet Selection

Automatic, touch-free faucets save time, water...and the health of your business.

New levels of reliability can now demonstrate the full value of automatic/sensor faucets in the foodservice environment. Faucet handles are a major source in transferring the number one pathogen group responsible in food borne illness - the restroom acquired virus. No handles. No problem.

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The Hand Hygiene Station That Gets Used

Convenience is king in handwashing compliance. Effective reliable equipment and supplies are major components as is the overall cleanliness of the hand hygiene station. These matched measures motivate frequent use and lower the risk of outbreaks.