Foodservice, nursing homes, and Health Care Facilities have one thing in common; they are all concerned with reducing incidences of foodborne illness and spread of nosocomial infections due to poor hand hygiene.
Provides an in-depth look at cleaning and what products are needed. Using hose reels with updated accessories. Where to locate the reel to maximize space.
Strategies to mitigate the risk of HAI’s. Infection prevention and recognizing the importance of ligature-resistant faucets.
Revisions to the NSF 61 Standard, AB100 California legislation, and EPA 3Ts testing procedure. What these revisions changes entail, which products are affected and the effective dates.
Take an in-depth tour and observe manufacturing from raw material to finished goods. Discuss sustainable operation from waste treatment, cradle to cradle recycling of metal chips, and reducing water and energy cost.