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HACCP challenge
In the past three or four years, since the New Zealand Food Processing
Industry has been challenged by the onset of HACCP regulations,
SanSmart has rapidly become a leader in providing hand hygiene
solutions to this industry.
HACCP (Hazard Analysis Critical Control Point) is a program of
identifying possible areas of contamination and instituting a process
to minimise risks. While originally deployed in the food processing
industry, HACCP has now moved into the food service arena. Hands
have now actually become designated as a Critical Control Point.
In the USA it is estimated that approximately 23%
of food borne disease is attributable to improperly cleaned and
sanitised equipment and the US Food Processing industry allocates
tremendous resources to equipment and facilities sanitisation. Interestingly,
it is estimated the same percentage (23%) of Food Borne disease
is attributable to poor personal hygiene. SanSmart
sanitisation programs offer engineers in food processing quality
and effective, immediate solutions by addressing hand hygiene and
cross contamination found in conventional touch systems.
 Hands
free a winner
Hands free (meaning no touch) technology is widely becoming
recognised as a win/win solution in reducing cost, waste and most
importantly, reducing methods of cross contamination
found in conventional touch stations. Fingertips are used to touch
taps, press on soap dispensers, wipe dirt from eyes, put food in
a mouth, etc. Approximately 40-50% of pathogens enter the body at
the nails, cuticles, creases and crevices of hands. Studies show
these are the SAME areas most frequently missed in hand washing.
Hand free technology eliminates cross-contamination
SanSmart offers a line of state-of-the-art
dispensing technology. The unique atomising ethanol rinse formula,
dispensing technology and proper technique methods, educates users
to address the critical areas in hand hygiene to achieve maximum
bacteria reduction.
Unparalleled performance
Alsoft - Unique dispensing method
The power behind every SanSmart system is Alsoft.
A highly effective sanitising formulation that eliminates both gram
positive and gram negative bacteria. When using our "no touch"
or manually activated dispensers a measured amount of fully atomised,
non irritating, self drying solution is released. As research shows
that the same areas of the hands are frequently missed during the
cleansing process, each dispenser is designed to sanitise the
entire surface of the hand.
Sanitising
Hands
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1. RECEIVE SUFFICIENT SANITISER TO OPEN PALMS |
2. TUCK FINGERS IN SLOWLY WHILE RECEIVING SANITISER |
3. ENSURE FULL COVERAGE OF FINGERTIPS AND CUTICLES |
4. RUB HANDS TOGETHER, PALM TO PALM |
5. RUB BETWEEN INTERLACED FINGERS |
6. RUB BACK OF EACH HAND WITH PALM OF OTHER HAND |
7. RUB FINGERTIPS OF EACH HAND IN OPPOSITE PALM |
8. RUB EACH THUMB CLASPED IN OPPOSITE HAND |
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9. RUB EACH WRIST CLASPED IN OPPOSITE HAND |
10. CONTINUE RUBBING UNTIL HANDS ARE DRY |
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SanSmarts Alsoft solution together with its
precious emollients effectively kill pathogens while combating drying
effects and smoothing the skin.
Fingertips, nails and cuticles - as well as all creases and crevices
that are potential harbours for pathogens - receive a full strength
application every time. Because of this combination of product effectiveness,
proper technique and unique dispensing method SanSmart
systems outperform all other hand sanitising options on the market.
SanSmart formulas engineered for the food industries meet
current USA FDA food codes and NZFSA and AgriQuality requirements.
They don't require no rinsing prior to touching food. Gels, according
to the USA FDA code require rinsing before food can be touched,
and new studies are suggesting bacterial build up is possible
because gelling agents can actually trap bacteria on the skin.
Reduce liability - Increase safety
SanSmart offers cost effective, immediate solutions that
increase hand hygiene awareness and compliance. Sanitising stations
can be placed virtually anywhere, especially in areas where sinks
are not accessible. They mount easily onto walls, portable stands,
carts, next to cash registers, etc.
By supplementing hand-washing programs, risk and liability are
reduced while safety awareness is increased for personnel, customers
and the public.
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