Regional Foodservice: South Africa | Turkey

Handwashing for Life Foodservice

Overcoming Under Handwashing

Supplies

Good supply decisions are those that endure. They start from the strategic view where risk was assessed and understood by all ... including purchasing. Good everyday purchasing decisions require strong leadership. Buying products where tolerances are poorly defined can easily sink into single, price-based criterion.

In healthcare, this is minimized by the Infection Control Committee which must approve all supply changes. There is no such integrating body avaiable to the puchasing professionals in resturants, schools and long-term care operations. It is oh so tempting to buy something cheaper to the cheers of those unaware of the risk factor.

Hand Soap

Effective hand soap = more frequent handwashing = less risk of foodborne illness

Liquid or Foam

Well formulated hand soaps, liquid and foam, provide both effective cleaning and an incentive to wash frequently.

GOJO MICRELL® TFX™ Touch Free Dispenser

Failure on either point cuts compliance levels and raises operator risk. Pre-foamed hand soap spreads quickly and evenly. Its cling factor holds the cleaning power in place, reducing waste, consumption and potential skin irritation. Ease of thorough rinsing and general aesthetics are preferred by food workers, encouraging frequent use. Others prefer liquids, particularly in operations where heavy soil conditions prevail. Whether you prefer liquid or foam delivery systems, insure the product selected delivers these desired results.

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Nail Brush

Breaking the Fecal-Hand-Oral Chain with "The Doubler"

The best implement to wash a hand is the other hand. (See the Core Handwash.) Brushless hand washing is the standard. However, there are limitations. In the case of handwashing, the use of a nail brush in select situations is often essential for effective cleaning.

Proper use of a Best Practice nailbrush can double the cleaning power. Friction is an important factor in hand cleansing. It helps penetrate and remove biofilms. It is better to use a good nailbrush in high soil situations rather than selecting an aggressive handsoap.

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Paper Towels

Win in Effectiveness & Speed

Paper towels, single-use paper towels, are the clear Best Practice for hand drying in the fast paced professional food handling environment. They are both effective and fast, the two critical elements of choice.

Electric hand dryers have NO PLACE in food areas (see data and test results), mainly because they are neither effective nor fast. Most users walk away with wet hands and wet hands transfer bacteria 500 times more readily than dry hands. Others wipe them dry on aprons and other soiled surfaces. This can lead to reactivating dormant bacteria and re-igniting a chain of cross-contamination. Pathogens thrive in wet, warm conditions. Wet hands are also a source of accidental knife injuries and increase the dangers of dropping glassware and hot food.

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Hand Sanitizers

Flexible & Effective

Alcohol sanitizers are proven boosters to hand washing effectiveness in the foodservice arena. Not dependent on residual chemicals to kill pathogens, alcohol sanitizers do not carry the risk of possible food contamination and do not build microbial resistance.

Well formulated alcohol sanitizers have controlled-release systems which help spread the alcohol, hold it in place and then releases the alcohol once the hands are free of transient pathogens. Emollients take over as a final action to retain moisture at healthy levels.

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Uncovering the Virus Realities in Foodservice

How to keep norovirus and hep A in the restroom and off the menu.

Norovirus and hep A continue to plague foodservice operations. Our understanding of norovirus, the leading cause of foodborne outbreaks, has been hampered by our ability to isolate the pathogen and pursue laboratory research. This void is rapidly being filled by studies conducted at Emory University and North Carolina State.

The Viral Ports of Call. Establish the ill customer and ill employee blockade.

Virus Ports of Call

Imagine a blockade to keep virus out of the restaurant, a first line of defense.

Norovirus Alcohol Hand Sanitizer

Breakthrough Norovirus-effective Formulation Now Commercially Available

The use of Food Code compliant alcohol hand sanitizers in Foodservice has been suppressed for years by relatively low effectiveness on their number one cause of foodborne outbreaks, norovirus. Formulations deploying new synergists potentiate the alcohol base and more than triple its predesessor products' effectiveness. It is more than 10 times more effective than the thin liquid versions. The foodservice market now has a very effective and convenient option which is also skin friendly.

Tracking Norovirus in Foodservice

The trail of invisible hand-prints supports touch-free and demands higher surface cleanliness standards.

tracking norovirus in foodservice

Cleanliness standards are a critical element considered in designing and selecting equipment for both kitchen and customer space. However, these standards are dominated by noble words rather than science-based facts. Easy to clean is one common standard and the second is Clean to sight and touch. These verbal descriptors seemingly served us well in a world of stainless steel, smooth, easy-to-clean designs and easier to control bacteria.

Moisturizer

Healthy Hands are Easier to CleanSmooth, healthy hands are important to foodservice workers and important to the people they serve. Healthy smooth skin is easier to clean and keep clean. Read more about Moisturizer

Single-use Gloves Lower Food Handling Risks

Foodhandler® Disposable Gloves Proper use of quality, si Read more about Single-use Gloves Lower Food Handling Risks

Surface Cleanliness: Clean, Sanitize & Monitor with ATP

Cleaner Surfaces = Safer Hands

Frequently touched foodservice surfaces warrant watching more closely They deserve having standards and a system to measure, monitor, motivate and manage. ATP, Adenosine Triphosphate, provides the chemistry for realtime measurement, providing a simple but memorable self-demonstration method for those charged with both periodic schedules and the clean-as-you-go staff. Its visual. Its personal. It gets done.