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Article: Specifying a hand hygiene system: in this update of foodborne illness-reducing practices channel partners can recommend to operators, the author argues that it is time to replace the CAD hand sink symbol with 'best practices hand hygiene.'.(Good Safety Issue)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- March 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Hand sink location in any foodservice facility is best measured in terms of risk assessment, rather than by the minimum distances required by the Plan Review process. This is because a needs analysis based on risk helps to pinpoint not only the optimum location for hand sinks, but also brings clarity to the entire process of encouraging hand hygiene by foodservice staff members. A review of the risks associated with an operation's menu, population being served, anticipated level of process control and staffing per shift will do more than anything else to set the design and hand sink-location parameters. What's more, early establishment and quantification of hand hygiene ...
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Article: JCAHO to hospitals: hand hygiene counts: compliance ...
Hospital Employee Health;
November 1, 2003 ;
700+ words
... ... well your employees comply with proper hand hygiene may affect not only hospital-based ... accreditation ratings as well. As of Jan. 1, hand hygiene/infection control becomes one of the ... Boyce was one of the authors of the CDC hand hygiene guidelines. "I'm very optimistic ...
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