Scheduled inspections convert the kitchen atmosphere from one of a raid to a classroom. Which is the better environment for transferring sustainable food safety knowledge and motivation?  read more »

Could a recyclable nailbrush be added as an acceptable alternative to the sanitizer-stored procedure which has proven to be a deterrent to using the nailbrush.

A nailbrush multiplies handwashing effectiveness and its use should be encouraged.

Handwashing has few standards because there is no specification for a clean hand. Soil has no standards because it varies so widely and so little is known about soil adhesion to human skin and its transfer profile.  read more »

Kitchen consultants/designers focus on providing the operator with a minimum of handsinks based on often creative interpretations of local codes. Their reason? Even the minimums are underused. Why put more in and reduce productive space? The Plan Review process continues the focus on minimums rather than worker convenience and compliance.  read more »

Decision making is commonly supported by information regarding performance versus standards. In managing handwashing there are few standards and little documention to guide improvements. Senior management is not asking for it hence few take handwashing seriously. What gets measured gets done.  read more »

Can the Model Food Code help encourage ill customers to stay home and encourage operators to deploy customer oriented interventions similar to those deployed by the cruise industry, recommended by the CDC.

The more we learn more about the asymptomatic nature of norovirus and hep A, the more likely we are to see outbreaks linking back to ill customers.

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.

Cleaner sufaces protect hand cleanliness whether hands are bare or gloved. Could the Annex of the Model Food Code be used to raise awareness of ATP technology as a rapid detection method for training, verifying and monitoring surface cleaning procedures. These documented numbers can become part of self-audits as well as third-party auditing reports.  read more »

In many restaurants with dishes washed in dish machines the same person loads the soiled dishes and then removes the clean ware.

What are the alternatives in managing hand cleanliness? Adding a second person appears wasteful as does expanding kitchen size to have an additional handsink. 

Handwashing effectiveness is commonly measured by log reduction.  It is considered to be limited to a log 2 reduction by authors of the Model Food Code.

Log 3, log 4 and log 5 reductions may be available by using these integrated best practices.

1. Wet/Pre-rinse hands in a stream of warm water flowing at a rminimum rate of 2 gpm.  Continue according to the level of soil.  read more »

A process dubbed SaniTwice^® was demonstrated at NEHA 2007 to a broad group of surprised operators, regulators and academics - surprised by the positive level of cleaning. Its use is intended for outdoor events and satelite foodservice sites where there is no ready access to running water.  read more »

New synergized formulations of alcohol hand sanitizer triple the effectiveness on norovirus according to Emory University studies completed by Dr. Christine Moe.

This offers the opportunity for operators to use more confidently where a handsink/water is not readily available.  read more »

The expanded use of alcohol hand sanitizers in food service now that efficacy against Norovirus has been proven.

Discussion topic concerning the use of alcohol-based hand sanitizers.

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Discussion on the validity and effectiveness of hand dryers in the kitchen.

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