Temporary storage trumps handwashing. Waiting for the adjacent storage area to be unlocked, a worker drops off a couple cases. Soon after, seeing the handsink is already blocked, another employee places a container of freshly cut vegetables directly on the handsink.
How Far is Too Far
Yes, we have a handsink. And it is a good one. But its distant location from many key food prep stations minimizes its use. It certainly does little to remind workers to wash their hands.
How to Set, Train and Sustain Handwashing Quality
Without a specification for the Ready-To-Serve Hand®, operators must depend on simulations and common sense. The use of a tracer such as GlitterBug® and a black light provides a visualization of handwashing effectiveness and serve as a demonstration of knowledge. After a thorough handwash and drying with a single-use paper towel, it is unlikely that […]
Drop Zone
Temporary convenience trumps access to hand soap … all day long.
Find the Handsink #1
Making good drinks is a lot easier than handwashing at this four star Lake Tahoe resort.
Distant Drying
Although this handsink is crowded by income producing beverage dispensers, its bigger problem is the location of the paper towels. Wet dripping hands pass over a variety of food contact surfaces including clean glassware.
“Double Blocked” – a Repeat Offender
This Handsink From Hell, previously labeled as Double Blocked, was originally found in this condition.Obviously it is regularly used as temporary storage, rendering this critical handsink unuseable during many hours of operation. When this restaurant was first designed there may not have been a lock on the adjacent cold storage area. The lock may contribute […]
Hotel Breakfast Service
This hotel in California, part of a national chain, offers a custom breakfast served from this atrium bar. Working around the beer taps, the busy staff keeps a supply of food nearby – on the handsink, just below the health department’s neatly framed certificate.
Terminal Food #1
This busy restaurant at Chicago’s O’Hare Terminal presents quite a few hurdles for potential handwashers among the food handling staff.
How to keep foodservice surfaces hygienic. Cleaner surfaces result in cleaner hands.
Surface cleaning and sanitizing are high frequency tasks in professional kitchens and service areas. The costs of these tasks are normally high in training, employee time and chemical consumption. When soils are heavy it is a two step process. When soils are light, electrochemically activated water dispensed from a spray bottle is a Best Practice […]
