This collection is designed as a reminder that good intentions can pave the way to hell’s handsinks. We are confident that acts of maliciousness were not involved in the original installation design and execution. No kitchen designer knowledgeable about food safety would have specified what you are about to see. Some of these hand sinks […]
Setting the Safe Level Standard for Handwashing Frequency
Background: Operators and regulators agree that current foodservice handwashing rates are low, perhaps half of what they should be. Agreement on a Safe Level is far more elusive. Variables in menu, staff training & turnover, process control, physical design/equipment, the vulnerability of the people served and finally the tolerance for risk of the operator himself […]
How does Norovirus take hold?
Norovirus is a very contagious virus that causes vomiting and diarrhea. Anyone can get infected and sick with norovirus. You can get norovirus from: Having direct contact with an infected person Consuming contaminated food or water Touching contaminated surfaces then putting your unwashed hands in your mouth Read More on CDC »
