The Centers for Disease Control (CDC) suggest a one-two punch for sanitation. The first punch is to remove germs (through cleaning procedures), while the second is to kill germs (through antibacterial sanitation protocols). SafeHandles puts new weight in the glove for that follow-up punch. Both sets of procedures need to be implemented on a regular basis, and in that order. Without first removing the grime and residue that provide breeding grounds for bacteria, viruses, and funguses, an antimicrobial product’s benefits could well be overrun. To dismiss the janitorial services and use that money to install SafeHandles products would be like leaving a cadre of 100 soldiers to maintain a colonial hold on a population of 100,000 actively procreative natives. Whether those 100 survive or not, they will be unable to have any effect on the decisions or actions of the burgeoning populace To think that installing SafeHandles shields on uncleaned surfaces is a panacea is to not understand the role that SafeHandles play in a robust, comprehensive workplace health protocol.
At the top of the CDC’s list of healthy living practices that form a robust prophylaxis is the simple task of regularly washing one’s hands. This can be reinforced by intermittently applying an antibacterial solution to the hands. Having dispensers for this purpose readily available throughout the facility increases employee awareness of this important task and reduces the time lost to going to a lavatory for the sole task of washing one’s hands. Still, the combination of hot water and soap can provide a heightened level of hand sanitation, but any potential health benefits are limited to one’s hand hygiene habits.
Food-borne infections are a prevalent cause of workplace infections too. The bacteria in the food most likely got there in one of two ways: failure to adequately clean the food before preparation (thereby failing to remove dirt-borne microbes that are transmitted to the plants growing in that dirt) and failure to adequately clean and sanitize the hands preparing that food. SafeHandles can’t do much to eliminate the first, but it can certainly contribute to a reduction of the latter. Even if the cooks and other food preparers maintain good hand sanitation practices, if they touch a microbe-laden surface on their way back to the food, the effectiveness of those measures is lost, or at least reduced.
SafeHandles have been developed to eliminate microbes on surfaces that must be touched, and to reduce germ transfer resulting from poor hand hygiene interaction with such surfaces. Another environmental implementation that sustains health in the workplace is to reduce the number of surfaces that must be touched. Hands-free waste containers and paper towel dispensers, hands-free faucets and soap dispensers, hot-air hand dryers – all serve to reduce the number of potential infection sites in the environment. If one person is carrying infectious microbes on their hands, they have that many fewer opportunities to transmit them, and all of their fellow employees have that many fewer opportunities to receive them.