By: Ross Skadsberg, Director – Foodservice and Warewashing Marketing, Ecolab, Inc.
On average, we use up to one gallon of water each time we wash our hands. In a restaurant, between staff and customers, that can add up quickly. However, because an estimated 80% of all infections are transmitted by hand, hand hygiene isn’t a place you want to skimp, even during the drought.
To help reduce water usage without sacrificing hand hygiene compliance, a number of new hand hygiene systems combine bacteria-killing chemistry with technology and training, making hand-cleaning habits efficient, safe and simple.
A key feature of these new systems is timed delivery of water and soap. Timed delivery can save on excessive use by dispensing just the right amount of water and soap for a thorough cleansing, helping to reduce water usage by up to 50%. That’s good for conserving a critical natural resource while maintain high standards on hand hygiene.
Additionally, these new dispensers eliminate the “ick factor” with touch-free activation, bypassing germs that can grow on traditional faucet handles and soap dispensers. By removing the “ick factor” your employees are encouraged rather than discouraged to follow hand-washing procedures, which can go a long way to stop germs in their tracks.
Using the latest technology for hand hygiene and bacteria-killing chemistry can not only reduce water usage, but help you increase your hand washing compliance. It’s a win-win for you, your employees and the environment.
About the Author
Ross Skadsberg, director of Foodservice and Warewashing Marketing for Ecolab's Institutional business, is responsible for understanding the customer and market, developing products and program innovation, and positioning Ecolab as a business partner and thought leader with customers in this industry. He can be reached at firstname.lastname@example.org.
 Safe when products are used as directed
 Water reduction calculated vs. a traditional faucet which runs based on FDA Food Code recommended wash time.