OnHand
Introducing OnHand
a totally different approach to hand washing control. OnHand can be described as socially managed hand washing. It relies on visual indication rather than detailed computer repots.
Target Clients
Restaurant Workers
Food Preparation Workers
Restaurant Workers
Retail Workers
Food Preparation Workers
Restaurant Workers
Food Preparation Workers
Food Preparation Workers
Government Service Workers
Government Service Workers
Anyone providing services where they do not wear gloves or agencies that combine hand washing with glove usage
Government Service Workers
Hospital Visitors
Anyone providing services where they do not wear gloves or agencies that combine hand washing with glove usage
Anyone providing services where they do not wear gloves or agencies that combine hand washing with glove usage
Anyone providing services where they do not wear gloves or agencies that combine hand washing with glove usage
Anyone providing services where they do not wear gloves or agencies that combine hand washing with glove usage
Anyone providing services where they do not wear gloves or agencies that combine hand washing with glove usage
Infectious Disease Control -Not Just a Healthcare Issue
How it works
Workers simply wear a badge or button that visually indicates time of last successful hand-washing (or visit to hand sanitizer station). If the badge is not showing a green visual indication, patrons and co-workers know that the worker is out of compliance and can encourage/demand action from the employee to correct.
Small, battery-powered sensors are simply placed at each wash station. A worker has to visit a wash station for a minimum of 20 seconds (3 seconds for sanitizer) for the tag to register and turn green, times adjustable.
Solution Components
- Enforces #1 method to combat spread of viruses, including COVID-19
- Provides visible peace of mind to customers/patrons
- Uses CDC guidelines
- Leverages peer and customer management
By the Numbers
- According to the CDC, estimated global rates of hand-washing after using the toilet are only 19%.
- Only 41% of food handlers wash their hands before preparing food (CDC Study).
- Studies show that on average, healthcare providers clean their hands less than half of the times they should.
- Researchers in London estimate that if everyone routinely washed their hands, a million deaths a year could be prevented.
Solutions
OnHand
Keeping hands clean is one of the most important steps we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running water. ProMed's OnHand solution offers, for the first time, the capability of measuring when, and for how long