In this practice an alcohol based hand sanitizer dispenser is installed alongside a paper towel dispenser and a waste container. The sanitizer is generously dispensed and rubbed vigorously in a pattern set out in Handwashing For Life’s Core Handwash and demonstrated in the Why/When/How video. While still wet, vigorously dry the hands with a single-use […]
Handwashing with soap and warm water is always the preferred choice but handwashing is often restricted by the food worker’s access to running water. This is particularly true where Ready-To-Eat foods are served at drive-up windows, on street corners, at sporting events, in airport hallways and at outdoor seating venues. The use of these sanitizers […]
Management priorities are again evident as beverage dispensing overtakes handwashing convenience.
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 […]
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 […]
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 »