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 […]
Seven Savers for Earth Day
Wash your hands. That’s our simple summary to celebrate Earth Day. Poor hand hygiene is likely the single largest contributing factor to diarrhea in North America. If we want to talk about waste, let’s start with diarrhea’s dire damper on productivity and resource losses starting with water and toilet paper. One missed handwash can ignite […]
Stop Handwashing Training! … Until Standards are Established.
Handwash training has long been a priority for foodservice operators and their regulators. Training monies are invested annually even when facing high staff turnover rates, often over 100% per year. But poor hand hygiene remains the #1 cited contributing factor in foodborne outbreak investigations. This drives continued hand hygiene training in foodservice but calls for […]
No-Water Hand Cleansing Grows
SaniTwice® out-performs soap & water handwash … again These three recent quotes from an operator, an industry-leading food safety auditor and a passionate advocate serve as a SaniTwice update following presentations at recent meetings: As foodservice moves closer to the action and further from the kitchen, SaniTwice is the answer. Food & Beverage Manager Regulators […]
Respect for the Qu’ran in Foodservice Hand Hygiene Training
Ethnic considerations along with language proficiency must be factored into foodservice hand hygiene training programs. All food handling staff must be aware that “Failure in hand hygiene systems is the number one contributing factor in foodservice outbreaks.” according to Jim Mann, executive director of the Handwashing For Life Institute. Dr. D. Pettit of the World […]
Pledge of Professionalism: Bilingual
Belonging to something is a meaningful behavioral driver, particularly for entry level foodservice workers. The Team Rally Pledge of Professionalism harnesses this motivational power by the individual professional participating in a group pledge, read aloud in their native tongue, signed together and posted in a highly visible location. As new employees are signed on, the […]
Government Site on Knowing What To Do About the Flu
Find more information on H1N1, vaccinations, treatment and prevention. http://www.flu.gov/ A federal government Website managed by the U.S. Department of Health & Human Services – 200 Independence Avenue, S.W. – Washington, D.C. 20201
Jim Interviewed on News/Talk 760 WJR
Jim talks to Paul W. Smith’s listeners about the Core Handwash for International Clean Hands Week. Listen at: http://wjr.com/Article.asp?id=1509892&spid=6551
Mission-Critical Hand Hygiene
Creating enduring hand hygiene habits start with “Mom” but typically end with the daily bad examples from those around us. The connection between clean hands and good health is soon eroded. Then an employee starts a new career in foodservice and the cycle is repeated. Why wash? When? How and how often should I wash? […]
