At that point, the local health department was invited to participate in the discussions and shape additional field research. The SaniTwice protocol was tested with resoundingly positive results from food and beverage managers, bartenders and the health department inspectors.

New applications

The health inspectors themselves saw other applications for their clients, including outdoor events and in emergencies, such as temporary water outages at schools. Further, other operators are now looking at SaniTwice in other contexts, such as a way to improve glove changing in remote service areas and by dishroom workers in between the handling of soiled and clean dishes.

An interest in SaniTwice among regulatory groups has been enhanced by the arrival of two new wrinkles: the advent of reliable, touch-free dispensers and the development of a new breed of synergized alcohol hand sanitizers that retain their Model Food Code compliance while eliminating concerns regarding effectiveness on norovirus, the number one foodborne pathogen in foodservice.

The cruise industry and its health department, the CDC's Vessel Sanitation team, have completed studies that indicate norovirus is primarily introduced onto ships via ill passengers (one of the same problems that can plague special events.)

Such “front-door pathogens” need special attention as they are less likely to be controlled by traditional temperature control and other food safety interventions. Any norovirus penetration of a facility has a strong person-to-person element as well as high potential for surface cross-contaminations. And the current concerns over H1N1 flu, which also has very significant surface-to-surface contamination potential, may provide even more impetus to such strategies, as hand sanitizing remains one of the best forms of defense.

Is SaniTwice an option for onsite operators in situations similar to those described here? When running water is not available or is very inconvenient to use, this protocol can be an effective alternative as long as its implementation is approved by the local health department. It is yet another weapon to keep in your food safety arsenal.

Jim Mann is the founder and Executive Director of the Handwashing for Life Institute. Visit www.handwashingforlife.com or contact him directly at jmann@handwashingforlife.com.