Inspecting your hand-washing stations (back-of-house and front-of-house) and monitoring your team's hand-washing techniques are essential for best practices. Is the station clean? Is water hot with faucets and valves working properly? Is soap dispenser filled, and pumping correctly? Are single-use towels stocked? Are automatic faucets or hand dryers working correctly? Is the trash receptacle in place? The most critical point of personal cleanliness is frequent and thorough hand washing. (Applied Foodservice Sanitation)

1. Inspecting your hand-washing stations (back-of-
house and front-of-house) and monitoring your
team's hand-washing techniques are essential for
best practices. Is the station clean? Is water hot
with faucets and valves working properly? Is the
soap dispenser filled and pumping correctly? Are
single-use towels stocked? Are automatic faucets
or hand dryers working correctly? Is the trash
receptacle in place? The most critical point of
personal cleanliness is frequent and thorough hand
washing. (Applied Foodservice Sanitation)
William H. Bender, FCSI
Founder
W.H. Bender & Associates