Lesson learned from IAFP. Preparation for CFP. The SaniTwice® protocol is back in the news as the results of recent research in produce fields reaches farms, processors and restaurants. All markets are cleared and encouraged to use this process and its name without any royalties, much like the IAFP food safety icons are protected yet […]
Dashboard Update in Real-Time Reporting & Handwash Motivation
“How am I doing today?” Waisted staff training time and treasure can now be redirected to a sustainable handwashing solution. Data has been the missing link, rendering the having of standards for handwash frequency nearly impossible. Training on when to wash is important but is multiplied in value when staff can see how they are […]
Data-Driven Brand Protection From Norovirus
Workshop to raise handwashing standards to match menu risks Recent Norovirus driven legal issues have operators reassessing their standards and reviewing their Outbreak Readiness Plans. Ill employee exclusion is important but its frequent symptom-free profile raises handwashing to the primary intervention. Handwashing For Life’s research stretches from the watershed event of the early 1990s, the […]
Kick the Sanitizer Bucket
Misunderstanding of regulations perpetuates poor cleaning Many operators and even regulators continue to use and recommend cleaning restaurant tables and other high-touch surfaces with a reusable rag stored in a bucket of sanitizing solution. This solution is easily degraded and difficult to maintain. It is also a poor cleaner allowing contamination buildups capable of harboring […]
Scheduled Restaurant Inspections
Olmsted County, MN continues to lead the way This email, submitted to Handwashing For Life by Olmsted County’s environmental health manager, Mike Melius, serves as a more meaningful update on Scheduled Inspections than anyone at Handwashing For Life Institute could offer. We have experienced that scheduled assessments (inspections) serve an important purpose in “Establishing an […]
The New Legal Look at Handwashing
“quality controls … to safeguard consumer and employee health.” 2016 is starting out as a potential watershed for hospital, nursing home, and foodservice handwashing. Two high profile Norovirus outbreaks at Chipotle restaurants in 2015 were followed by two legal actions and a 35% drop in Chipotle’s stock price. Controlling Norovirus is highly dependent on good […]
Ultraviolet Cleaning for Large Venue Food Service and Processing
Time saving and improved efficacy are the drivers UV success as a cleaning protocol in hospitals now helps define foodservice and food processing niches for potential applications. Hospital experience has outlined where to use and how often. It is not used everyday and doesn’t eliminate manual cleaning of some areas. The bottomline is that UV […]
Cut the Ribbon. Cut the Risk.
Celebrating the Culture of Caring S.Truett Cathy, founder of the very successful Chick-fil-A chain, had “Hire for Culture” as his #1 criteria in recruiting new employees at all levels. Foodservice operators who hire right have employees who care. This group needs leadership and regular feedback on their performance. A chef’s job is not about being […]
Handwash Poster: CDC’s “Do-It-Yourself Vaccine”
Flu Season Tip World Health Organization’s (WHO) World Health Day reminded us of the importance of all things food safety and public health. World’s apart in development, all countries share in the dangers of the unwashed hand and those seldom-cleaned high-touch surfaces. Through the lens of Handwashing For Life, World Health Day is first and […]
The Farmhand’s Field Handwash
A FSMA Produce Rule solution Research has found that farmhand’s hands are a major factor in contaminating ready-to-eat produce. Conventional thinking about feces-contaminated water and manure fertilizer as the major sources was challenged in a study by Emory University. Their research included a successful field-testing of SaniTwice®, referred to as the “two-step ABHS intervention” (Alcohol-Based Hand Sanitizer.) Responding […]
