The will to wash one’s hands can be easily sidetracked by any one of these situations. Corrective actions in bold. Faucet handles: Invisibly contaminated. Go touchless! Paper towel dispenser: Invisibly contaminated. Go touchless! Soap dispenser lever: Invisibly contaminated. Go touchless! Handsink blocked or used for temporary storage. Document with a photo. Discuss with Person-In-Charge. Handsink: […]
Martha Misses
Martha Stewart, like so many celebrity “demonstration” chefs, likely missed a handwash and paid a price, “spending days in bed.” We hope she is luckier than somewhere the salmonella retreats to slowly work on a weakened joint and ends up as a later-in-life knee replacement: New York Post Article » For those demonstration chefs working […]
The 5 Handwashing Hurdles
Twelve years of formal and informal research have provided the Handwashing For Life Institute with a long list of reasons and excuses for low handwashing rates. Operators seldom know their specific frequency rate but generally feel it is well below what they would like. This long list has been distilled into The 5 Handwashing Hurdles. […]
Paper Towel Choices
Why poor hand washers need better paper Single-use paper toweling is a critical component in professional handwashing, whether in restaurants, schools, the workplace or hospitals, and nursing homes. The choice of drying method and materials is first driven by user habits and the risks resulting from potential failures in the hand cleansing process. Hand hygiene […]
Chef Specs Technology To Motivate Handwashing
First to Earn Handwashing For Life’s 5 Star Hand Hygiene Award The Atrio Restaurant’s Chef Peter Fulgenzi had assessed his operation’s risk if they were to experience a breakdown in their handwashing system. He set safe levels on both handwashing quality and frequency. His 12 handsink stations were optimized and he completed rigorous staff training […]
Hand Hygiene Survey – Recommendations
Executive Summary: The 12 questions, delivered in three short survey segments, were designed to raise awareness of some unaddressed sub-issues remaining from the 2012 Conference For Food Protection’s Hand Hygiene Committee, charged with identifying alternate handwashing protocols. This qualitative study was independent of the CFP process but conducted in a timeframe to capture and maintain […]
Result Summary for Survey: Hand Hygiene Pre-Committee, Survey #3
This final segment concludes our independent survey, gathering perspectives for consideration by the 2014 CFP Hand Hygiene Committee which will be announced following this month’s CFP board meeting. Thank you for your responses. Here are the results: Hand Hygiene Pre-Committee, Survey #3 A two-step wash-sanitize protocol has been approved by the U.S. Military, the Southern […]
A Petting Zoo and State Fair Alert
Hey kids “Stop making my animals sick!” SaniTwice® is a welcomed intervention at the University of Minnesota’s National Center for Food Protection. So many times there is no convenient access to running water to facilitate good handwashing at petting zoos and state fairs. SaniTwice is a protocol that fills that void with effectiveness and convenience. […]
Pathogens on the Prowl
Clean-as-you-go is the answer to TouchReady® Surfaces Daily destruction of potential germ harbors has been the general protocol when attacking a restaurant’s high-touch surfaces. Scheduled cleaning is an important component but deep cleaning once a shift or day allows bacteria and virus to flourish up to 24 hours. Considering the low infectious dose of norovirus […]
Result Summary: Hand Hygiene Pre-Committee Survey #2
An Independent Gathering of Perspectives for Consideration by the 2014 CFP Hand Hygiene Committee The 2014 CFP Committee charge and composition will not be finalized until the CFP Board meets in August. The intent of this independent survey is to make use of the three months where no official committee exists. Two rounds are down.The […]
