Hospitality Institute
of Technology and Management

• A "Safe Hands" hand wash program for retail food operations. If hand and fingertip washing is to be enforced, there must be agreement on the actual method and then, retail foodservice training and enforcement. This document sets forth a national initiative for safe hands in the USA and the world. Program with materials available for purchase. To see the photo brochure about HITM's "Safe Hands" Program, click here.
• Safe hand washing video tape or DVD (15 minutes). Explains critical importance of hand washing for food safety. Describes the double wash method, using a fingernail brush to remove pathogens from fingertips and underneath fingernails when people enter the kitchen area and the single wash method, used within the kitchen area.
• Fingernail brush. Easy-to-use, Anchor surgeon's brush, convenient for effective scrubbing of fingertips. For use in food operations or homes as part of HITM's double wash method. Can be chained to the wall beside the sink.
• Fingernail brush holder. Every food-handling employee can have his/her own nail brush for removing pathogens from fingertips. Sturdy stainless steel brush holder holds 12 fingernail brushes for convenient storage by the hand sink. The holder and brushes can be removed from the wall and easily sanitized in the dish machine. Please refer to our Education page for more hand washing products.
• Laminated hand washing poster (English or Spanish). 8½"x11" multi-colored poster showing HITM's eight-step, double wash method with fingernail brush on the first wash. Post by the hand sink as a reminder to employees.

• Microbiological sampling kit for food contact surfaces and food/enumeration of aerobic bacteria in food. Provides for control of incoming raw food, food contact surfaces, cleaning processes, personal hygiene, and finished food. Bacteria appear as red colonies after room-temperature incubation for 2 days. Contains 50 Petrifilm™ aerobic count plates, 50 10-ml tubes letheen broth, 50 swabs, and pressure plate. Includes instructions and operating standards.
• Other testing materials. HITM can provide sanitizer test papers and titration kits, pH strips and meter, water activity meter, and other items suitable for use in the retail food operation to assure food safety. Contact HITM for further information.

O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, MN 55114
Tel 651-646-7077, Fax 651-646-5984