The 5 most common places germs build up in your commercial kitchen.


We live in a world of germs. There’s no way around it.

There are ways to reduce the amount of infection-causing bacteria and microbes that lurk and thrive in the areas that affect us the most, however.

Tackling germ build up with the proper cleaning supplies in your commercial kitchen is the foundation of food safety.

Food safety is of utmost concern in your commercial kitchen, so it’s important to know the most common places germs build up to prevent bacteria from causing safety concerns. Temperature plays a key role in bacteria build-up, with the “danger zone” between 40˚ and 140˚ Fahrenheit, where harmful bacteria multiply at the fastest rate. To grow, bacteria also require nutrients (nearly any type of food supplies the nutrients), moisture, and time (with bacteria able to increase 1,000-fold in just two hours).

The best way to prevent the build-up of germs in your commercial kitchen is to minimize the environmental factors bacteria need to grow by keeping things cold, cleaning thoroughly, and keeping things dry in the kitchen. Even though your commercial kitchen may look clean on first glance, there are several common places likely harboring germs. So, where can you find the most germs growing in your commercial kitchen? Here five of the most common:

1. Kitchen Appliances & Components

Kitchen appliances can be difficult to clean, and when not cleaned thoroughly components become breeding ground for bacteria and germs. When cleaning appliances, pay special attention to hard-to-reach areas, such as gaskets (like on blenders) and rubber seals. These surfaces are attractive to germs because they are porous, unlike non-porous stainless steel, which resists germs and bacteria more effectively. So, stainless steel appliances or those with mostly stainless steel parts are more germ and bacteria resistant than appliances with plastic or rubber components.

Your commercial dishwasher is an excellent place to clean the rubber and plastic components of smaller commercial kitchen appliances such as food processors, blenders, and coffee makers (as long as the manufacturer’s recommendations indicate the components are dishwasher safe).

With bigger kitchen appliances like refrigerators, plastic compartments (drawers for meat, produce, etc.) and seals (around the door) are the most likely to harbor germs. It’s important to pay special attention to these areas when cleaning, which may mean removing those components to give them a thorough wash. Before placing the components back in the large appliance, allow them to air dry, which eliminates bacteria’s needed moisture factor for growth.

2. Kitchen Tools & Drains

Again, tools which are porous, such as a rubber spatula, are more likely to harbor germs and bacteria than stainless steel tools. Don’t forget sink and floor drains when considering areas of bacteria and germ growth – also typically a porous surface through which many germs pass during each use. Traps under sinks are also a common place to find colonies of bacteria growing, and must be cleaned frequently.

The film that builds up on drains, traps and garbage disposals is writhing with bacterial colonies. It must be cleaned very thoroughly with scrubbing and a strong chemical. Try scrubbing the drain or disposal with your cleaning solution and leaving it on until the next use, which will ensure bacteria do not regrow in the interim. You can clean traps using boiling water and bleach, and should do this every two weeks or so.

3. Food Storage Containers with rubber components

Even food-grade safe plastic food storage containers often have rubber seals or other components, which are most vulnerable to bacteria and germ growth due to their porous nature. Clean these thoroughly and frequently to avoid buildup of germs and bacteria. Again, allow them to air dry after cleaning. Of course, food storage containers must be cleaned after every use with very hot water and a disinfecting chemical in order to kill bacteria.

4. Cleaning Cloths

Sponges and cloths used to wipe counter surfaces are a big breeding ground for germs and bacteria. It’s important to wash and/or replace these items daily if not more often, and to always use very hot, soapy water when rinsing them. Experts recommend doing away with the use of sponges altogether in the commercial kitchen, and using a clean dishcloth on at least a daily basis. You can run scrubbers through your commercial dishwasher to disinfect each day.

 In considering cloths used for cleaning in your commercial kitchen, also consider replacing and cleaning your mop, as this is a cloth which comes into contact with a wide range of bacteria and germs while cleaning floors. It must be cleaned with strong chemicals in order to kill bacteria on a daily basis, and replaced often.

5. Kitchen Surfaces

Raw meats carry a host of harmful bacteria which are killed when it is cooked, but any surface it comes into contact with prior to that must be cleaned thoroughly to kill the bacteria. Among harmful bacteria present in raw meat is one of the most harmful, Escherichia coli 0157:H7, which can be fatal especially for children. In addition to meats prepared on a surface, other items are often set on surfaces which contain germs and bacteria, including boxes, bags, and other food preparation items.

With cutting boards, it is smart to have one for preparation of meat products and another for fruits and vegetables. Clean the one used for meat with a bleach solution between each use, allowing it to air dry. Countertops can be cleaned using a spray-on bleach solution and then wiped dry to kill bacteria. As most commercial kitchens have stainless steel countertops which are more resistant to bacteria and germs, they may not be as likely to harbor colonies of germs.

By being aware of the most common places germs breed in your commercial kitchen, you can prevent food-borne illness and encourage food safety.

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How does foaming hand soap really work?

foaming-hand-soapSoap is one of those things that you don’t notice until you run out of it.

There you are with greasy fingers after buffalo chicken wing night, and your hand soap dispenser is coming up empty. A real drag. Advancements in soap technology, specifically foaming hand soaps, are making soap a more noticeable commodity, however.

Soap has evolved from its ubiquitous bar form to liquid and foam options. Liquid soap wasn’t marketed until the 1970s, and foaming soap has only recently become popular. Public restrooms and business restrooms around the world now rely almost exclusively on liquid soap options because of their relative cleanliness, sustainability, ease of use, and cost-effectiveness.

So if liquid soap was such an improvement, why the need for foaming hand soap, and how does foaming hand soap really work?

Foaming Hand Soap

Truth be told, foaming hand soap is a form of liquid soap. It is derived from a diluted form of liquid soap that is infused with air to create a foamy lather as it leaves the dispenser. Specialized dispensers are required to use foaming hand soap properly. Some are designed for use without refilling, and others (permanent dispenser in public restrooms and businesses) are refilled regularly.

Some soap is kept in a pressurized container, and some is mixed with air in the dispensing unit when the pump is activated.

A pump-style dispenser has two chambers. One chamber holds soap and one pumps air into the dispensing unit when the pump is depressed. Pressurized dispensers are usually automatic and activated by placing hands directly underneath them. When the pump operates, the pressurized soap is released from its container in a measured amount. These types of dispensers aren’t refilled by adding more soap, but are refilled with a sealed packet or cartridge of pressurized soap.

Benefits of Foaming Hand Soap

Foaming hand soap is considered to be easy on the environment, affordable, efficient, hygienic, and an all-around sustainable option. There’s no doubt that it has grown rapidly in popularity over the last five to ten years. Manufacturers benefit from having to produce less soap per sale, and consumers benefit from having to buy less soap, packaging, and transportation per unit.

Here’s a closer look at the specific benefits of foaming hand soap and how they make a measurable impact on environmental, financial, and sustainability decisions:

  • Environmentally friendly. Foaming hand soap is firing on all cylinders when it comes to being easy on the environment. Because it is a diluted form of liquid hand soap, less soap is used per hand washing session. It is also thinner and less likely to clog drains, which people often use harsh chemicals and detergents to resolve. When less soap gets rinsed down the drain, less soap ends up in the environment. Another less obvious environmental benefit is the conservation of water. Industry studies have revealed that people who wash their hands with foaming hand soap use 16 percent less water to lather and rinse their hands than those who used regular liquid soap. The same studies suggest that foaming hand soap can be used to lather without wetting the hands and water need only be used to rinse the soap away, which can reduce water usage during hand washing by up to 45 percent. Foam soap doesn’t rely on chemicals to create lather, either. Forced air causes natural lathering, which helps foaming soap biodegrade faster than traditional liquid soap. Additionally, you can get more hand washes per package with foaming soap, reducing packaging and transportation impacts on the environment.
  • Cost-effective. Wasting less soap means buying less soap. Foaming soap dispensers release less soap than regular liquid soap dispensers do, allowing users to achieve the same level of cleanliness with less soap. Less soap per hand wash makes the same amount last longer, which costs less. Manufacturers also need to make less soap per unit they sell. Consumers save by having to pay for less packaging and transportation, in addition to the benefit of having to use less product per hand wash.
  • Sustainable. Foaming hand soap is environmentally friendly, but it is also sustainable in a larger context. By reducing the amount of emissions required to transport it, reducing the amount of packaging needed to distribute it, requiring less of it to be used per hand wash, and by using less water to rinse it away, foaming hand soap is a more financially and environmentally stable product. As an additional bonus, foaming soap dispensers need to be refilled less often, saving both time and money. Several studies have also linked foaming hand soap used in tandem with automatic dispensers to reduce infection in work spaces and improve the health of employees that use it.
  • Measured amount for proper hygiene. Because foaming hand soap lathers more easily, less of it is required to achieve an acceptable level of hand hygiene. Consumer surveys have also consistently revealed that hand washing is easier with foaming hand soap than with liquid soap. Foaming soap maintains this advantage because it is dispensed in a ready-to-lather form. Less of it is needed to fully cover hands in lather. Less of it is wasted and washed down the drain, as well.

There’s no doubt that foaming hand soap is giving solid form and liquid hand soaps a run for their money. The longterm benefits of soap that requires less chemicals to manufacture, is hands down easier on the environment, and saves money for both the manufacturer and the consumer are hard to ignore.

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Hand Washing Prevents Norovirus

norovirus-preventionHand Washing and Norovirus

Norovirus is a common and easily contracted gastrointestinal virus with global reach. Symptoms range from upset stomach to nausea, vomiting and diarrhea. Hygiene plays a major role in the transmission of norovirus. Hand washing is one of the easiest and most effective ways to prevent infection.

Soap vs. Sanitizer

Using hand sanitizers and soaps to achieve clean hands are good practices, but with dramatically different results. Testing has shown conclusively that thoroughly washing with hand soap eliminates more germs, dirt, grime and bacteria than washing with hand sanitizers.

While washing with hand sanitizers is better than not washing at all, nothing beats using hand soap. The Center for Disease Control and Prevention recommends washing with hand soap instead of hand sanitizer to prevent infection and spread of norovirus.

Washing Your Hands Thoroughly

Hand washing statistics reveal that people spend an average of only five seconds per hand wash. For effective disinfection, hands should be thoroughly scrubbed for 20 seconds to reduce bacteria rates and remove dirt and grim. You can recite the ABCs, sing happy birthday twice, or just count to 20. Whatever you do, it’s important to thoroughly scrub for 20 seconds. Studies have shown that a five second hand wash leaves hands saturated with almost the same amount of bacteria as if they hadn’t washed their hands at all.

Automated Washing and Drying

The next frontier in hand washing hygiene is automated. You may have seen faucets, soap dispensers and hand towel machines that are all automated and operate with no-touch technology. These aren’t just gimmicks, they provide better hygiene and help slow the spread of infections like norovirus by reducing contaminated surfaces that people come in contact with.

A Lesson in Hand Washing
You were taught how to wash your hands when you were a kid, but it’s worth revisiting the basics from time to time. Take a look at the following hand washing steps which are based on the CDC’s recommendations for proper hand hygiene.

1. Wash your hands with running water that is clean and warm.

2. Administer soap to your hands and rub it to a lather.

3. Thoroughly scrub your hands for 20 seconds. Make sure to apply lathered soap between fingers, under nails, and on the front and back of hands and fingers.

4. Rinse your hands with running tap water.

5. Use a paper towel to completely dry your hands off.

Voila! You have done your part to help reduce the spread of norovirus!

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Effective Infection Prevention

hospital-infection-preventionPreventing Infection

Despite the incredible advancements in medical technology, many people die every day due to infections. What may come as a surprise is that many of those infection are obtained in hospitals all over the U.S. Having effective and robust infection prevention programs in hospitals is critical to patient and staff health, and to the containment of potential infectious outbreaks.

Hospital-acquired infections (HAI) can be reduced by implementing strong training programs, a thoroughly administered hand washing and hygiene program, on-going education on infection prevention for hospital employees, and an informed and effective cleaning staff.

Halting Cross-Contamination

In the event that a patient does contract an HAI, special cleaning procedures should be taken to limit the spread of the infection. In addition to regular cleaning, a room that holds an infected patient should be thoroughly cleaned with an all-purpose cleaner and disinfected. The additional cleaning may seem time consuming, but preventing the spread of infectious disease is worth the extra effort.

Hospital-wide Cleaning Procedures

Germs are found in more places than just an infected patient’s room, however, which means that effective cleaning and disinfecting procedures should take place throughout a hospital on a regular basis.

High-use areas in hospitals that should receive special attention from cleaning staff include:

  • Infected patients’ rooms
  • Common areas and stairways
  • Waiting rooms and offices
  • Nurses stations
  • Information desks and seating areas
  • Hospital cafeterias and dining facilities

Hand Washing

One of the simplest and most effective ways of preventing the spread of infection is by having hospital staff and visitors practice proper and regular hand washing. By using liquid or foaming hand soaps and thoroughly scrubbing hands for 20 seconds or more, nurses, doctors and visitors can significantly reduce that amount of germs carried on their hands.

According to the World Health Organization, hand washing should be performed before touching a patient, before any cleaning procedures, after exposure to body fluids, after touching a patient, and after touching a patient’s surroundings.


Testing Success

The effectiveness of a program to reduce hospital infections should be measured with tangible results. Hospital staff can use an adenosine triphosphate (ATP) meter to measure levels of bacteria on point of touch surfaces and other common use areas in a hospital. Randomizing this type of testing can help give hospital staff a sense of how clean their surroundings are at any given time. This information can also inform cleaning staff about what procedures work best for preventing the spread of infection in hospitals.

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Standard Created for School Cleanliness

school-cleanliness-standardSchool Cleanliness Standard

Until recently, there was no standard of cleanliness for the thousands of public schools across the United States. To address this deficiency, ISSA and the Cleaning Industry Research Institute (CIRI) commissioned a group of researchers and scientists to create a comprehensive method for measuring and ranking cleanliness in schools.

The protocol has been named the Clean Standard: K-12, and provides a simple, affordable method of evaluating the cleanliness of important interior surfaces in schools.

Measuring Clean

The standard is a useful and empowering tool for schools and facilities managers. Cleaning staff will now have a way to validate and measure the cleanliness of their buildings and facilities. Understanding how clean high-use areas of a school are can contribute to the overall health and well-being of the student and staff. Having a standard to operate from, schools can identify areas that need improvement, adapt their training protocol for cleaning staff, and better discern how to dedicate budgetary resources (i.e. equipment, training, additional staff, etc.).

The Clean Standard: K-12

The Clean Standard: K-12 is focused on performance-oriented goals that include:

  • Cleanliness levels that can be reasonably achieved by custodial and cleaning staff.
  • Procedures recommended for monitoring and inspecting the cleanliness of a school. The standard has identified quantitative measures used in tandem with more traditional methods of judgement, like sight, touch, and smell.
  • Methods for evaluating and improving cleaning practices and products based on the study’s results.

The commission took care to create an objective and practical standard that avoids favoring or recommending any specific cleaning methods or products. It focuses on the more constructive goal of achieving cleanliness levels by offering an effective system for measurement.

Creating the Standard

A broad approach to gathering input on the standard was taken. The task force wanted an accurate and comprehensive standard that reflected knowledge and experience from across the cleaning industry. Committees were formed to gather information that included service providers, cleaning supply and equipment manufacturers and distributors, select school districts, unions and the National Association of State Boards of Education, among others.

The standard is largely based on Adenosine triphosphate (ATP) meters as a measure of cleanliness on critical school surfaces that staff, students and faculty frequently come in contact with. Adenosine triphosphate is considered a superior indicator of surface soiling or cleanliness, although it does not identify specific types of bacteria that are present on a surface.

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Are Toilets Cleaner Than Cell Phones?

smart-phone-germsToilet vs. Cell Phone

According to a new study, our smart phones are harboring more than text messages and e-mails. The average cell phone is host to more than 25,000 bacteria per square inch. You read that right, 25,000+ bacteria per square inch. That number easily makes our phones one of the dirtiest things we touch and use every day, far outpacing even public toilet seats, which are home to only 1,200 bacteria per square inch.

5 Things Cleaner Than Cell Phones

Because they are kept warm by frequent use and proximity to our bodies, are touched and used every six minutes on average, and are rarely cleaned or disinfected, cell phones are a prime breeding ground for bacteria. Most of the things we consider to be the dirtiest things we encounter each day don’t even come close.

Our cell phones are dirtier than:

  1. A public toilet: The poster child for germs and filth, public toilet seats are relatively clean compared to other things we interact with on a daily basis. They host an average 1,201 bacteria per square inch.
  2. Kitchen counters:  Covered daily with germs from coffee cups, food scraps and uncooked meat, kitchen countertops clock in at 1,736 bacteria per square inch.
  3. Dog dish: We’ve all heard about how, technically, dog’s mouths are cleaner than human mouths. That doesn’t keep the germs away from their dog dishes. Fido’s food bowl has 2,110 bacteria per square inch, on average.
  4. Self-serve checkout: Saving a few minutes at the check-out line in the grocery store could have you
  5. Doorknobs: Door knobs are the only offender that comes close to cell phone bacteria saturation. These culprits contain 8,643 bacteria per square inch.

Keeping Your Phone Clean

Part of the high bacterial rate could be that despite educational campaigns, Americans aren’t very good at washing their hands.

There’s no doubt that the cleanliness of your phone is related to the cleanliness of your hands. By practicing effective and regular hand washing techniques, you may be able to prevent excessive build-up of bacteria on your cell phone.

Proper hand washing techniques include:

  • Thoroughly washing and scrubbing hands with hand soap for 20 seconds. Washing for less than 20 seconds can be almost useless in terms of killing and eliminating germs.
  • Scrubbing between fingers, under nails and on both sides of hands.

Research has been gathered that suggests men and women are more likely to wash their hands in clean and well-kept public restrooms. Facilities managers can also provide automated foaming hand soap, faucets, soap dispensers and dryers to prevent cross contamination of germs.

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5 Dirtiest Places in a Restaurant

restaurant-cleanlinessFood Safety Starts with Cleanliness

Going out to eat is a treat. Having food prepared and served in a clean environment is an expectation most of us take for granted. Cleanliness is paramount to food safety. So they next time you are out to eat at your favorite restaurant, keep your eyes on these five indicators of restaurant cleanliness.

5 Restaurant Trouble Spots

  1. Restrooms. This one may seem like a no-brainer. Bathrooms are frequently used, high-traffic areas in restaurants. They are bound to accumulate dirt, grime and germs. Staying on top of restroom cleanliness is paramount for restaurant owners, however. Online reviews and anecdotes about dining experiences are rife with how clean or dirty a restaurant’s bathroom was. Restaurants can stay on top of restroom cleanliness by:
    • Stocking them regular with paper products, hand soap and towels.
    • Creating a restroom care schedule for staff, or hiring a cleaning company to attend to them daily.
    • Deep cleaning on at least a weekly basis. This will help to remove lingering odors and discoloration on floors and walls.
  2. Floors. Floors are among the first things you notice when you walk into a restaurant. You notice them at your table, at the bar and when you’re walking across them. Consumer polls reveal over and over again that customers value the presence of a clean floor. Restaurants should take care to not only sweep floors, but to deep clean them, paying attention to grout, carpet stains, grease and grime. Floor cleanliness can be maintained with:
    • A floor cleaning policy that includes several deep cleaning steps beyond simply sweeping. Tiles floors especially should be well-cleaned to prevent grout and tile from staining over time.
    • Regular carpet care. Carpets can not only look dirty, they can also harbor unpleasant odors. Vacuum and steam clean carpets regularly to keep them looking and smelling fresh.
  3. Staff. Restaurant employees communicate the style and feel of a restaurant. They are also billboard for a foodservice business’s level of cleanliness. Food stains on clothing and other items, dirty hands and soiled uniforms are things restaurant patrons notice. They are also important for food safety. Personal hygiene should be promoted by management, and regular hand washing with foaming or liquid hand soap should be performed regularly by all restaurant employees.
  4. Kitchen. The beating heart of a restaurant is its kitchen. Some kitchens are open and visible to patrons. Others are just behind some swinging doors. The cleanliness of the front of house is often a reflection of the cleanliness of the kitchen. And even if it isn’t, customers will likely think it is. A clean kitchen is important for food safety, of course, but also for the safety of staff. Greasy floors, slippery surfaces and dirty equipment can all pose risks.
  5. Tables. Dirty tables are quickly picked up by customers’ radar. And few things are more unappetizing than sitting down at a dirty table that has remnants of food and grime from previous diners. Staff should wipe tables clean between seatings with an all-purpose cleaner. After hours the tables and the areas around them should also be deep cleaned to prevent build-up of dirt, germs and odors. Customers interact more directly with a table than any other part of a restaurant. Cleanliness here is extremely important.

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Foaming Handsoap Saves Time and Money

 foaming-soapFoaming handsoap is rising in popularity, and it’s no mystery why. The convenient and effective soap is easy to use, attractive to end-users and can save facilities significant time and money.

One of foaming handsoap’s most attractive qualities is its cleanliness. Public restrooms that use foaming soap have less floor clean-up and less soap residue mess from dripping liquid soap. Less soap on the ground means more soap in the hand, making clean-up faster and easier. It also saves money by wasting less soap.

Foaming soap is applied to hands directly in a lathered state. Consumers massage and rub it into their hands, adding water if required, to maintain a good lather. A quick and simple rinse of the hands carries away dirt, grime and germs.

Benefits of foaming handsoap

  • Hand washing facilities routinely find that they save money by going through less foaming handsoap than liquid handsoap. Part of the reason may be because users are immediately given a handful of lathered soap. Instead of pumping a dispenser for more liquid soap, foaming handsoap delivers a fully lathered soap right into a user’s hand. Foaming soap is also considered to be more effective, allowing consumers to use less of it per hand washing than many liquid soaps.
  • Foaming handsoap drips less than liquid soap. A soap that drips less creates less of a mess on the floor. Liquid handsoap is prone to dripping, and is also more difficult to clean off of floors. Foaming handsoap is easier to clean up and drips less. Less time spent cleaning soap off of the floor means more time spent on more worthy pursuits.
  • Foam handsoap is perfect for high traffic restrooms in medical facilities and commercial spaces. Automatic soap dispensers efficiently release a measured amount of foaming soap right into a user’s hands. This saves on wasted soap, clean-up efforts and janitorial time needed to maintain and clean manual and liquid soap dispensers. Foam handsoap dispensed automatically also reduces instances of cross-contamination, keeping hospitals, clinics and workspaces cleaner and safer.

National Purity’s mild liquid foaming hand soap is made from the finest ingredients available. It moisturizes as it clean, leaving your hands soft, smooth and extremely clean. Bulk foaming hand soap provides emollients, moisturizers and skin protectants.

Foaming hand soap is recommended for use in the following facilities: Restrooms, Offices, Clubs, Institutions, Hotels, Spas, Factories, Hospitals, Restaurants, Nursing Homes, Locker Rooms, Doctor Offices, Veterinary Clinics.

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Use Automatic Soap Dispensers to Promote Health

We all know that hand washing is a key component to public and personal health. Hospitals, clinics and other medical facilities benefit from patients, staff and visitors reducing the amount of germs and contaminants on their hands. Offices, administrative buildings, foodservice spaces and other workplaces benefit from customers and employees with clean hands. Regular hand washing helps fight the spread of viruses and bacteria that can cause illness, reduce workplace productivity and affect morale.

Upgrading to automatic soap dispensers

Regular hand washing has been proven to be effective in reducing the spread of germs. Your medical facility or workplace can take it a step further by upgrading to automatic soap dispensers. Manual soap dispensers and bar soaps can work against workplace hygiene by becoming collecting places for bacteria, viruses and other germs.

Automatic soap dispensers do not come into contact with dirt and germs that people carry on their hands, helping to stop the spread of contaminants in work environments. They are activated when someone places their hands in front of the sensor. A measured amount of soap is then automatically released into the user’s hand.

  • Automatic soap dispensers do not have to be touched in order to be activated. This touchless technology reduces that amount of germs, bacteria and viruses people come into contact with.
  • Manual soap dispensers and bars of soap can harbor the dirt and germs of the last person to use them, spreading them to the next user.
  • Automatic soap dispensers are operated by sensors that detect the presence of a user. There are no opportunities for germs to be passed between people.
  • Complement you automatic soap dispenser with an automatic towel dispenser. The entirely touchless system will keep the people in your workplace safe and healthy.
  • Control the amount of soap you use with an automatic soap dispenser. Manual soap dispensers can get overused when people pump them or press their buttons multiple times to dispense more soap. An automatic soap dispenser releases a measured amount into the hand of a user. This keeps a cleaner environment by reducing spilling, and saves soap.

National Purity handsoaps 

National Purity handsoaps are formulated for mild, effective skin and hand cleaning. We offer liquid moisturizing, and foaming handsoap options. We have created soap products that keep hands clean and workplaces healthy. Our fresh-smelling handsoaps are perfect for restrooms in medical facilities, offices, foodservice spaces, cafeterias, school campuses and sports facilities.

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Public Restroom Myths Debunked


Most of us can agree that using a public restroom isn’t always a pleasant experience. But are they really as bacteria ridden as we’ve been lead believe?

Clean Link, an online cleaning resource, recently took the time to debunk some of the most common myths associated with public restrooms. Check them out below:

The Stall Farthest from the Door Is the Cleanest

False: Research studies have indicated that the stall closest to the door is actually the cleanest. Why? It’s used the least.

Poor Hand Hygiene Is Usually Related to A Lack of Hand Soap

True: This is actually true. Studies have shown that poor hand hygiene is often related to a number of restroom maintenance inadequacies. People are less likely to wash their hands in restrooms that appear dirty or unkempt; they’re also less likely to scrub up when hand soap or paper towels are unavailable.

The Dirtiest Touch-Spot In the Ladies Restroom Is the Floor

False: No doubt, the restroom floor is a germ hotspot, but the sanitary napkin bin ranks as the dirtiest touch-spot followed by the floor, the sinks and the underside of the toilet seat.

Women’s Restrooms Contain More Germs Than Men’s

True: Women often spend more time in the restroom than men; they’re also more likely to bring young children with them, which accounts for the increase in bacteria.

Toilet Seats Can Put Your Health at Risk

False: Though the idea of touching or sitting on a public toilet seat might make you cringe, they aren’t actually as dirty as you might think. In fact, most common viruses and bacteria die off incredibly fast — so fast that by the time they reach the toilet seat they’re already gone. Furthermore, most skin-to-skin germ transmission is only a concern if there is an open wound.

Just Because A Restroom Smells Clean Doesn’t Mean It’s Actually Clean

True: Odors aren’t necessarily linked to cleanliness. A fresh, clean scent says more about the brand of the cleaning product than it does about it’s cleaning power.

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