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Article: Keeping Safety in Hand.(Brief Article)
- Article from:
- Restaurants & Institutions
- Article date:
- April 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 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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BASIC HAND SINK REMAINS MOST COMMON AMONG HAND-WASHING EQUIPMENT, BUT HIGH-TECH SYSTEMS THAT INSTRUCT AND MONITOR ARE MAKING INROADS.
With every sandwich he serves, Frank Doyle's reputation is on the line. A self- proclaimed stickler for cleanliness, the last thing Doyle needs at his Washington, D.C., market cafe, Port of Piraeus, is a foodborne-illness outbreak. What he does need is effective hand-washing equipment to protect his employees, his customers and himself.
According to the Centers for Disease Control and Prevention (CDC), hand washing is "a critical step in reducing personal contamination of food and cross-contamination between foods ... one ...