Hand/Hygiene Care
SUPERB HAND HYGIENE IS EVERYONE’S JOB Restaurant operators are focused on providing great food, expert service and a clean restaurant. Yet, foodservice employees continue to struggle with handwashing due to lack of time and lack of training.
Over $600 million has been paid out in litigation in the past 20 years to settle foodborne illness claims. S
Poor hand hygiene and inconsistent handwashing remain the number one contributing factor cited in outbreak investigations.
It is estimated that there are about 48 million cases of foodborne illness annually (about 1 in 6 Americans a year). Of these, about 128,000 people are hospitalized, and another 3,000 die.
THE STEPS TO PROPER HAND WASHING
1
2
3
4
5
Wet hands under warm water
Dispense soap
Rinse thoroughly
Dry with clean paper towels or hot air dryer
Rub hands and exposed portions of arms together for 20 seconds
See page 555 in our Paper Towels section for a large selection of Hand Towels
Sani-Foam
Foaming Hand Soap • Contains an antibacterial
agent to protect hands from harmful bacteria • Gently removes dirt and grease from hands, leaving them soft • Foam soap uses 40% less than
Purell ® Hand Sanitizers GOJO ®
• Sanitize hands while removing light soils/dirt • Contains the same active ingredient as Purell liquid sanitizer
liquid soaps during hand washing
Soap Dispenser • Brushed stainless steel
DON#
Desc
Qty
DON#
Cap'y
Qty 2/cs
DON# Desc Cap'y Qty 1130562 For Liquid Soap/Hand Sanitizer 14 oz 1 ea
1J1700
Single Wipe Packet
1M/cs
1J1884
1 gal
582
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