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Applications with Food Service:


The Sanit-Eyes system allows management audit of hand sanitation compliance, the failure of which is a threat to reputation, value and presents a legal liability.


    Complete management visibility

    According to studies improper hand sanitation is the number one cause of acute foodborne illness at an annual cost of 152 billion. Contributing to this the FDA observed improper hand washing in 73% of restaurants. How does the management of a restaurant insure that across locations and shifts that there is compliance with hand washing regulations? Compliance is lowest when supervisors are busiest, self-reporting is unreliable and the cost of failure could be substantial. Sanit-Eyes provides a system where all locations and all shifts can have hand washing statistics and accelerated evaluation available both locally and for higher management. Videos of each hand washing are available for counseling.


    Encourages Compliance

    Nothing encourages compliance like being observed. There is least compliance with health regulations during the busiest hours which stresses both employees and supervisors. Sanit-Eyes systems record compliance and employees know that at a later time most convenient to supervisors their hand washing practices can be reviewed. Failure of hand washing practices can be shown to counsel improvement.

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    Economize supervision

    Supervisors cannot effectively monitor wash stations. Sanit-Eyes frees supervisors from this task at the busiest times and allows monitoring at the most convenient times for all previous washes. Individual hand washings can be selected for viewing at an accelerated speed, Normal observations of a proper hand washing can occur at less than three washes per minute.

    Risks Restaurants Face

    A principal threat restaurant owners face is food-borne illness that can be traced to their operations. While this would represent a significant legal liability, an equally damaging possibility is the tarnishing of the restaurant's reputation. After an illness attributed (even wrongly) to eating at that restaurant the customer will usually not return and will tell their friends of the experience. Everybody has a story about a restaurant they avoid. If you don't think this could happen to you, click here.

    Susceptible Populations Need Additional Care

    Some food service providers are under a requirement for enhanced care. The FDA has stated: "The 2005 FDA Food Code recognizes the increased risks of foodborne illness in highly susceptible populations (HSPs) such as the very young, older adults, and those with compromised immune systems. Food establishments in health care; assisted living, child or adult day care, hospitals, nursing homes, nursery schools, “and senior citizen centers are required to take additional precautions to prevent the transmission of foodborne illness."