Clean-as-you-go is the answer to TouchReady® Surfaces Daily destruction of potential germ harbors has been the general protocol when attacking a restaurant’s high-touch surfaces. Scheduled cleaning is an important component but deep cleaning once a shift or day allows bacteria and virus to flourish up to 24 hours. Considering the low infectious dose of norovirus […]
Result Summary: Hand Hygiene Pre-Committee Survey #2
An Independent Gathering of Perspectives for Consideration by the 2014 CFP Hand Hygiene Committee The 2014 CFP Committee charge and composition will not be finalized until the CFP Board meets in August. The intent of this independent survey is to make use of the three months where no official committee exists. Two rounds are down.The […]
Result Summary for Survey: Hand Hygiene Pre-Committee
Hand Hygiene Pre-Committee A special thanks to the 81 who responded. Please review round one results below. We have 8 remaining questions available to help the CFP Hand Hygiene Committee before its re-formation in August. Round two will be sent out in early June. Please send your candidate questions. There is a definite response pattern […]
SaniTwice® for School Food Safety
Convenience results in a prompt remedy for water outages The school foodservice world owes Carmel Salazar, former HACCP Manager for the Clark County School District, and the Southern Nevada Health District a debt of gratitude. Their pioneering use of the SaniTwice protocol not only improved school food safety in Clark County but has now opened […]
MyQ Self-Monitoring of Hand & Surface Hygiene
Linking Training To Actual Behavior Self-monitored handwashing is food safety auditing of the highest order but the lowest in actual use. This stems in part from a breakdown between training and operational realities. Handwashing For Life believes that the first step in reaching meaningful handwashing and related surface cleaning compliance is the staff’s understanding of […]
The OurWIN™- MyWIN™ Commitment Methodology
The OurWIN™- MyWIN™ commitment methodology helps set handwash frequency standards, verified by team or individual compliance systems. Foodservice team members are trained individually but also to work together in caring for the people they serve. Each must understand and commit to an appropriate and accountable handwash frequency which Handwashing For Life® calls their MyWIN – […]
Training – Visualize, Personalize & Motivate
Handwashing For Life Olympics: Life-Saving Learning in the Spirit of Sport Educate, Motivate & Train Successful foodservice depends on professionalism throughout the kitchen, service areas and restrooms. It can be and should be a rewarding career from the entry-level worker, to the local manager and owners. A lack of employee motivation stifles the needed enthusiasm […]
Handsinks & Cantaloupes: Bringing The Farm To The Fork
If anyone ever questioned why the Handwashing Only directive is important for specified kitchen handsinks, consider this “poster child” example. This restaurant is blessed with a handsink perfectly located at the entrance to the prep area. Wait staff pass by it to pick up nearly every order and bussers file by on their trips to […]
Air Dryers Fail Critical Hand Hygiene Tests
Hand drying is a misnomer. The friction added by using a paper towel is a significant part of the “handwash”. Using air dryers of any type, can leave a high level of suspended contaminants in place. The shorter the scrub step, the more important it is to use paper towels. This is especially true in […]
Day One Handwashing: Motivating New Employee Behaviors
At a food safety meeting in Las Vegas a few years ago, Frank Yiannis, Wal-Mart’s VP of Food Safety, recounted his 19 year stint with Disney, asking the audience “What do you remember most in your career path?” His answer? Day one of the new job, that immersion into the new culture. Handwashing For Life’s […]
