The superior specialized formula for critical hand hygiene situations, where close quarters may increase the likelihood of outbreaks. It provides broad-spectrum activity against microorganisms in a silky-smooth formulation with four skin moisturizers.
Well formulated alcohol sanitizers are proven boosters to handwashing effectiveness in the foodservice
arena. Not dependent on residual chemicals to kill pathogens, alcohol sanitizers do not carry the risk of possible food contamination, do not build microbial resistance, and are more skin-friendly than soap and water. By selecting a norovirus-effective product, this intervention can help establish a barrier in the front-of-house where ill customers frequently introduce norovirus into the property.
Dramatic Differences in Human Norovirus Test
These results clearly show that care must be taken in selecting alcohol hand sanitizers where norovirus is the concern. Norovirus is far and away the most common source of foodborne outbreaks and is introduced via human contact, fecal-hand-oral. The more people, the more customers, the higher the risk. In mathematical terms, this synergized formula, Purell VF481, is 34 times more effective than product C. It is recommended for all restaurants and public gatherings, especially during, the “high season” for that preventable “24-hour stomach flu” which is more accurately diagnosed as norovirus.
Best Practice Products
Purell’s anti-norovirus VF481 can be located convenient to the staff and the customer with this touch-free dispenser. It is available in tabletop, pedestal, and wall-mount versions, ready to break the fecal-hand-oral chain of contamination.
Fact vs Fiction
Myths typically live well beyond the science. These facts just might save your life and that of your business…
All hand sanitizers are the same.
Not all hand sanitizers use the same ingredients in the same concentrations. To ensure a hand sanitizer will meet performance requirements check for these elements:
- Uses alcohol as the single active ingredient and at an effective level.
- Is Food Code compliant.
- GRAS list formulated.
Hand sanitizers are ineffective on Norovirus.
A new synergized formula, tested for the first time on human norovirus by Emory University’s Dr. Moe, shows dramatic improvement over previously available options. See graph on reverse for details.
A norovirus-effective product helps establish a barrier in the front-of-house where ill customers frequently introduce norovirus into the property. It also serves to add an extra degree of protection for back-of-house staff and offers them a convenient option for between-wash hand sanitization.
Dries skin more than handwashing.
No, less. Soaps contain surfactants that lift soil off the skin… unfortunately, they can also lift essential skin lipids. Hand sanitizers contain moisturizers that get left behind on the skin after the alcohol kills germs and evaporates.
Can’t be located in hallways because of flammability.
Not true. Misinterpreted regulations have resulted in temporary removal in some states. Flammability issues have been resolved.
Good for hospitals but no place in foodservice.
No place? We see at least ten places in foodservice:
- Remote service areas
- Drive-up windows at quick-serve restaurants
- Street vendors
- Restaurants’ public entrances,
- waiting areas 5) Children’s play areas
- In kitchens serving at-risk customers
- In kitchens where an extra level of safety is the standard
- In school cafeteria service lines—especially where restrooms are locked
- At the produce, deli and meat counters in supermarkets
- Cashier lines at grocery check-outs and convenience stores.
Once trained, food workers will return to handwash sinks as needed when working remote locations.
Knowledge alone doesn’t change behavior and poor service gets you fired!
Service often trumps safety.
Make hand cleansing convenient, especially at remote locations using the SaniTwice® Core Handwash.
Use of hand sanitizer in the professional kitchen eliminates a handwash.
No, it eliminates a “no-handwash.” It can also provide an added safety margin to compensate for poor washing in high-risk situations or “rush” environments. Effectiveness of a log one wash, removing the heaviest soil, can be multiplied with alcohol hand sanitizer.
Use of hand sanitizer is not recommended in the Model Food Code.
Don’t be confused by the words “hand antiseptics” which are hand sanitizers and are covered in § 2.301.16 and as towelettes in § 5.203.11.
All hand sanitizers are GRAS list formulated.
No, many are not based on GRAS – Generally Regarded As Safe. It is an FDA (CFSAN) maintained database of ingredients safe for use in direct and secondary food contact.
Hand sanitizers kill resident bacteria, the good bacteria.
Both handwashing and hand sanitizing significantly reduce the population of any bacteria on the skin. The transient (“bad”) germs are eliminated or pushed below an infectious dose, whereas the resident (“good”) bacteria rapidly repopulate the skin after a hand hygiene event. The bottom line: hand hygiene does not impact our normal flora or put us at risk in any way!