Collaborative Handwashing Assessment Sixty-two healthcare culinary professionals volunteered to share their opinion of handwashing at their establishment, a kitchen in either a hospital or nursing home in the Midwest. The objective of the qualitative research was to highlight the two primary dimensions of handwashing, the quality of the outcome and the handwash frequency. Each requires a very […]
Thanksgiving’s Top 10 Tips For Healthy Hands & Wellness
Thanksgiving, the eater’s favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies. As joyous the occasion, it’s also a special feast day for bacteria and virus, particularly for salmonella and norovirus – the poster children for holiday pain. Staying well can make the difference between a memory of […]
Soap Formulated For Frequent User
Fast-paced foodservice work results in frequent hand contamination. Frequent handwashing is a must but most hand soaps are formulated for few handwashes per shift with a focus on quick foaming and grease cutting. Both criteria can result in damaged skin which is then even harder to clean. Purell Healthy Soap was formulated as a corrective-action […]
The Mark Twain Solution to Embarrassingly Low Handwashing Rates
Data-driven continuous improvement for restaurants and hospitals Hospitals have a great standard for handwashing as does FSMA. It’s Continuous Improvement. Mark Twain agrees, noting that “Continuous improvement is better than delayed perfection.” Healthcare Kitchens & The Joint Commission The Joint Commission, healthcare’s performance auditors, encourages a path of measured progress but results are often discouraging […]
Handwashing Added To Loyalty Program
New concept positions handwashing as a brand-builder Crushed Red’s founder, Chris LaRocca, understood just how important handwashing was in preparing a ready-to-eat menu. He identified a new technology company that worked alongside him as his new concept developed. The goal was an effective system to motivate and verify staff handwashing. Now with 10 locations, Chris […]
Handwashing Monitoring: An Owner’s Perspective
Verified handwashing reinforces message of healthy salads. This interview with the owner of a 10 unit chain is a compelling challenge to the industry and an opportunity to see handwashing as a business-building asset. Verified handwashing is mission critical and a highly valued factor in choosing where to eat. Check out the banner facing the […]
A New Potential Legal Risk For Poor Handwashing
The “Readily Available” Principle Immersion into the topic of hand hygiene to reduce operational risk has surfaced yet another incentive to improve handwashing process control. Operators know their handwashing rates are low and now they may be open to a charge of negligence should an outbreak be identified. In Foodservice, including in the kitchens of […]
Engaging Culture to Change Handwashing Behavior
Behavior Verification Motivates Compliance The 5 steps of the HandsOn System are converted to action with a process that opens with collaborative Risk Assessment and closes with Decision Verification. Well-designed handwash data collection provides much more than a number. It is the living report card on the commitments made by the restaurant’s chain of command, […]
A Handwashing Peek Into the 2017 National Restaurant Association Show
True to form, the Chicago NRA once again proved to not be a food safety or healthcare event. But it’s in my neighborhood and I always find something new and 2017 didn’t disappoint. 1. Topping my finds, was a new way to gather handwashing data, this time on the quality of the wash. The system […]
Award Winner Speaks on Norovirus
Dr. Lee-Ann Jaykus was presented the prestigious NSF Leadership Award for Innovation by Handwashing For Life Institute’s Executive Director, Jim Mann, at a ceremony conducted at the 2017 Food Safety Summit in Chicago. Lee-Ann is a professor at North Carolina State University and Director of the NoroCORE program. Lifetime Achievement Awards were also presented to Jack Guzewich, left, and […]
