• To encourage handwashing, try to place the handwashing sink to the right of the task (primarily restaurant kitchens). 90% of us are right-handed.
• Avoid hand cleaners that have strong odorants (fragrance) and/or use yellow or red dyes. Folks simply don’t like them and will avoid them. The same goes for hand sanitizers.
• If you want to encourage handwashing, provide absorbent paper towels, preferably by the sink. You will not have a good handwashing program if air dryers or non-absorbent towels are offered, or if the towel dispensers are remote.
• In teaching good handwashing techniques, consider the use of a florescent dye like Glo Germ + a strong UV lamp.
• Waste containers for paper towels do not need a lid. In fact, lids and swinging lids actually discourage use.
• Organizations like McDonalds require staff to wash hands at 20-minute intervals.

Robert W. Powitz, PhD, MPH, RS, DLAAS
Forensic Sanitarian
R.W. Powitz & Associates, PC
P.O. Box 502
Old Saybrook, CT 06475-0502
(O) 860-388-0893; (C) 860-395-9214
Powitz@sanitarian.com
http://www.sanitarian.com

See also: https://indoorhealthcouncil.org/2024/04/19/clean-hands-certified-chc-credential-for-service-professionals/