Photo of Jim Mann

Jim Mann is the founder and Executive Director of the Handwashing For Life® Institute and The Handwashing Leadership Forum®. His work to reduce the risk of foodborne and person-to-person illness spans a career from deli and cafeteria experience to work as a product development chemist. He formulated leading brands in skin care, surface disinfection, pest control, foodservice and healthcare sanitizing systems. His work has been as global as the war on virus and bacteria, working on six continents while living in three. Jim’s latest addition to the industry’s Best Practices is the "Hands-On System". This integrated process control for hand hygiene is enjoying documented success in foodservice, healthcare and schools across the USA, Canada, South Africa and the UK. Jim was honored as a recipient of NSF's prestigious Lifetime Achievement Award.

Editor’s note: This is part of a series of articles leading up to the 20th annual Food Safety Summit. The event, from May 7-10 at the Donald Stephens Convention Center in suburban Chicago, includes certification courses; a trade show with exhibitors from industry, academia and government; an extensive list of seminars and panel discussions; and

More than 150 leading norovirus minds gathered in Atlanta this week to celebrate one of the most successful food safety collaborations among industry, academia and regulatory entities known as NoroCORE at the group’s “Final Showcase Meeting.”

To watch a 4-minute video presentation by Lee-Ann Jaykus, scientific director of NoroCORE, click on…

Jim Mann, with microphone, explains the rules of the Handwashing for Life Olympics. The screen, right of center at top, shows how effective a contestant is when they’ve finished their turn at the sink.

Pathogens met their Waterloo as more than 400 culinary professionals staged a two day pursuit of the…

LAS VEGAS — This week’s conference of ISSA, also known as the Worldwide Cleaning Industry Association, attracted more than 16,000 people and more than 700 exhibitors from  25 countries to the Las Vegas Convention Center.

Engineer Stephanie Fleming demonstrates an innovation from the Italian company De Nora at ISSA 2017 this…

logo APICThe 44th annual conference of the Association for Professionals in Infection Control brought together an international array of expertise to the convention center in Portland, OR.

Presentations and an abundance of creative posters were shared, each primarily based on unique experiences. Many sessions covered the importance of kitchens and food safety protocols in the healing…

This week Crothall Healthcare summoned a team of experts to collaborate by “mastering and integrating what you are good at” and challenged them to define new standards to light a path of continuous improvement in lowering health care acquired infections — starting with hand washing and food safety.

Thirty leaders and experts gathered this week at the Crothall Healthcare Summit to develop strategies to decrease health care associated infections, including those acquired through food safety failures. Photo courtesy of the University of Pennsylvania. Thirty leaders and…

CHICAGO — Rob O’Neal, former Navy Seal and keynote speaker at the International Sanitary Supply Association meeting here this week, reminded the audience of food safety and away-from-home wellness professionals that “complacency kills,” a message that really hit home with those leading the charge to use new technologies in the war waged in the darkness…

logo-National-Restaurant-AssociationA record setting number of attendees for the National Restaurant Association’s Quality Assurance Study Group’s annual session filled the Millennium Conference Room at Loews Philadelphia Hotel this past week for a three-day introspection of the industry’s food safety policies and practices. Day 1 was headlined with a keynote address by Frank Yiannas, Wal-Mart’s vice president…

Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month. The more we learn about norovirus, the clearer the choices are in changing current behaviors. Foodservice operators know a lot about norovirus, especially in how to cope with an…

(Editor’s note: This is the second in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.)

Hand-wash tracking technologies have arrived on the restaurant scene, exposing the stark reality of compliance and noncompliance. The new tools are being ignored by many, who are serving as