Game-Changers in Food Safety and Compliance for Hotel Restaurants

Game-Changers in Food Safety and Compliance for Hotel Restaurants

Within the hospitality industry, the emphasis on safety and compliance is the foundation for achieving business success. Hotels, with their intricate restaurant operations, make it crucial to ensure food safety protocols and compliance requirements. Digital operational management software designed for food safety becomes essential to enhance their endeavors toward safety and compliance. This blog post explores different approaches in which hotel restaurants can successfully achieve these pivotal objectives.

Enhanced Food Safety Management by Digitizing

Many hotels operate internal dining establishments, including restaurants, cafes, and bars, which must comply with strict food safety standards. Utilizing digital solutions for food safety allows for continuous monitoring of storage conditions, automatic alerts for temperature variations, and digital checklists for daily safety inspections. This guarantees adherence to local and federal regulations and fosters confidence and trust among customers.

Team Training and Accountability

Each team member plays a vital part in maintaining food safety and adherence to regulations within hotel restaurants and food services. Digital accountability solutions for management encompass digital checklists, task management, and real-time reporting features, simplifying performance tracking for managers and helping staff adhere to all regulations. Digital platforms elevate and ensure safety protocols and foster confidence.

Compliance with HACCP Regulatory Standards

Effectively managing the complexities of federal regulations is crucial in hotel restaurant operations. A digital management system simplifies this process by providing a centralized platform focused on regulatory compliance. The automated alert system ensures proactive oversight, keeping you well-informed and preventing potential issues.

Enhancing Customer Experience

Prioritizing safety and compliance is pivotal in elevating the overall customer experience. By leveraging a digital platform and surpassing fundamental safety standards in hotel restaurants, and bars, hotels can attract positive reviews and build a loyal customer base.

Harness the Power of PathSpot’s SafetySuite and Elevate Hotel Restaurants’ Food Safety and Compliance 

Hotel restaurants that leverage digital technology gain a competitive edge. PathSpot’s SafetySuite is your hub for digital management that can revolutionize your processes, enhance communication, and guarantee consistency and accuracy in your food safety operations. 

PathSpot’s SafetySuite provides various hardware and software tools to streamline your hotel restaurant operations. From PowerTemp for precise temperature monitoring, PowerTasks for digital task management, PowerLabels for efficient labeling, and our flagship product, the HandScanner, with a robust data hub providing 24-7 access to your analytics, PathSpot delivers automation while improving safety audit results. 

Decision-making anchored in data utilizing PathSpot’s SafetySuite will help you make data-driven decisions, highlighting analytics and reporting capabilities. Providing actionable insights across various aspects of hotel restaurant operations, including compliance metrics, task management, temperature monitoring, and food labeling. PathSpot’s SafetySuite facilitates decision-making grounded in data–which can be particularly crucial in an industry where even minor oversights can result in significant consequences.

There is no margin for error for hotel restaurants’ food safety and compliance. PathSpot SafetySuite provides a comprehensive set of tools, empowering hotels to manage vital digital food safety solutions effortlessly. We will partner with you to ensure that your hotel restaurant meets food safety compliance standards and sets an exemplary benchmark. Using our innovative digital technology, hotels and restaurants excel and enhance guest experience and brand reputation.

With PathSpot’s SafetySuite, food safety, and compliance becomes ingrained in the core operations of your hotel’s restaurant. Making intelligent decisions today contributes to building a safer, more compliant, and ultimately more successful hotel restaurant.

Integrating these tools creates a comprehensive digital solution that supports every facet of your hotel restaurant business. A holistic approach to efficiency and food safety sets your organization apart in a competitive marketplace. Your path to enhanced hotel restaurant food safety begins with PathSpot. 

To learn more about how PathSpot can revolutionize food safety practices for your hotel restaurant business, schedule a demo today! (

Pam SchlossGame-Changers in Food Safety and Compliance for Hotel Restaurants
read more
How Tech Can Revolutionize Back of House Operations

How Tech Can Revolutionize Back of House Operations

In the fast-paced world of restaurants and food manufacturing, staying competitive is critical for success. Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. Let’s see how these innovations change the industry, help manage costs, and offer real-time insights.

Understanding the Back-Of-House Operations

BOH operations are crucial, and technology plays a pivotal role in streamlining these operations, offering advanced solutions for food safety, temperature controls, and inventory documentation. Automated systems, such as scheduling software and inventory management tools, enhance efficiency by minimizing errors and reducing manual workloads. Integrating technology in BOH operations optimizes processes, ensuring that restaurants can meet the demands of a dynamic and fast-paced industry while maintaining quality and efficiency.

Critical Considerations in Choosing a Tech Stack

Ensuring seamless alignment between technology and restaurant needs is crucial. Scalability, user-friendliness, and integration capabilities play a pivotal role. A scalable tech solution allows flexibility as the restaurant grows, while user-friendly interfaces reduce learning curves and enhance efficiency. Integration capabilities are vital for cohesive system functionality and data sharing. When technology aligns with these considerations, it becomes a valuable asset, boosting operational efficiency and contributing to the restaurant’s success and growth.

Efficiency Enhancements and Inventory Management Software

Effective inventory management is essential for the food industry. Advanced software solutions are vital in automating inventory tracking, reducing waste, and optimizing efficiency. Technology in streamlining these operations and the impact improves time management, inventory tracking, workflow automation, and your bottom line – cost savings.

Food Safety and Compliance Tools

Prioritizing food safety and compliance is non-negotiable. Technology helps by making monitoring and documenting food safety procedures, temperature controls, and hygiene practices easier. Automated systems alert staff to potential issues, lowering the risk of contamination.

Data Analytics and Business Intelligence

Utilizing data is crucial for making informed strategic decisions, providing operational metrics and valuable insights that significantly improve overall business operations, ultimately leading to increased profitability. Businesses can optimize processes, identify growth opportunities, and make well-informed choices by analyzing and interpreting relevant data. This underscores the pivotal role of data utilization in driving operational efficiency and financial success.

Cost-Savings and Return on Investment (ROI)

Leveraging a tech stack provides essential data for strategic decision-making, contributing to improved overall business operations and increased profitability and yields immediate and long-term cost benefits. Investing in tools and technologies that offer a substantial return on investment (ROI) further enhances the financial advantages, underscoring the advantages of adopting a robust technological infrastructure.

Challenges and Solutions

Addressing typical hurdles encountered when introducing new technologies in BOH operations and devising effective strategies to overcome them are essential considerations. Identify the most suitable tech stack for your restaurant’s BOH, emphasizing aspects of safety, efficiency, and cost-savings to ensure a successful implementation 

Future Trends in BOH Technology

Stay ahead of the curve. BOH operations in restaurants and food manufacturing are undergoing a technological revolution. Embracing these innovations improves operational efficiency and enhances business growth, creating a seamlessly integrated and tech-driven culinary BOH landscape where innovation becomes synonymous with excellence.

PathSpot’s SafetySuite for BOH 

PathSpot SafetySuite offers hardware and software tools that streamline operations, which include PowerTemp, PowerLabels, PowerTasks, and HandScanner, with a robust data hub to provide 24-7 access to your analytics. By integrating these BOH tools, you can establish a comprehensive, automated digital solution that supports every aspect of your food business.

Ensure Hand Hygiene Compliance

PathSpot’s SafetySuite uses a state-of-the-art HandScanner that quickly detects harmful bacteria and pathogens on hands, providing instant feedback to users. This helps ensure that your staff maintains the highest hand hygiene standards, a crucial aspect of food safety.

Streamline Compliance Documentation

PathSpot’s SafetySuite simplifies documentation by automatically recording hand hygiene data, temperature logs, and other critical information–reducing the administrative burden and ensures accurate and accessible records for inspections and audits.

Real-time Insights

PathSpot’s SafetySuite provides real-time insights and analytics, allowing you to monitor compliance trends and make data-driven decisions to enhance food safety practices.

Proactive Alerts

Receive alerts when critical hand hygiene or temperature thresholds are not met, enabling you to take immediate corrective actions and prevent potential hazards.

As you implement PathSpot’s SafetySuite you’ll be better equipped to navigate the complex world of BOH food safety, minimize risks, and ensure the highest quality and safety standards in your food products. This BOH technology paves the way for a safer, healthier, and more successful food industry for everyone involved.

Your BOH tech stack is your path to compliance, enhanced food safety, and cost-saving, and it begins with PathSpot.

To learn more about how PathSpot’s SafetySuite can revolutionize BOH food safety practices for your business, book a demo today! PathSpot – Request Demo today!

pathspot_adminHow Tech Can Revolutionize Back of House Operations
read more
Maintaining HACCP Compliance Ensuring Food Safety Processes

Maintaining HACCP Compliance Ensuring Food Safety Processes

In the world of food safety, maintaining HACCP compliance is paramount. Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating, and controlling food safety hazards. It’s a crucial framework that ensures food products’ safety and consumers’ well-being. This blog will explore how to maintain HACCP compliance and ensure a safe food safety process in your establishment. Discover HACCP’s key steps and principles to keep your food products and customers safe.

Understanding HACCP Compliance

Before delving into the details of maintaining HACCP compliance, let’s briefly understand what HACCP is all about. HACCP is a science-based system used to identify and control food safety hazards. It applies to all stages of the food supply chain, from production and processing to distribution and consumption. The primary goal of HACCP is to prevent foodborne illnesses by systematically addressing potential hazards.

Key Principles of HACCP

Maintaining HACCP compliance requires adhering to 7 core principles:

  1. Conduct a Hazard Analysis: Identify potential hazards in your food production process. These hazards can include biological (e.g., harmful bacteria), chemical (e.g., contaminants), and physical (e.g., foreign objects) risks.
  2. Establish Critical Limits: Set specific criteria to control each identified hazard. These limits ensure that the hazard is effectively managed.
  3. Establish Critical Control Points (CCPs): Determine the points in your process where control measures are applied to prevent, eliminate, or reduce identified hazards to an acceptable level.
  4. Monitor CCPs: Regularly monitor and document the critical control points to ensure they stay within specified limits.
  5. Establish Corrective Actions: Develop procedures to address any deviations from critical limits. Corrective actions are essential to maintain food safety.
  6. Verification: Periodically review and validate your HACCP plan to ensure its effectiveness in controlling hazards.
  7. Record-Keeping: Maintain thorough records of your HACCP plan, monitoring activities, and corrective actions. Good record-keeping is essential for compliance.

Maintaining HACCP Compliance in Practice

Let’s explore practical steps to maintain compliance in your food establishment:

  • Training and Education: Ensure your staff is well-trained in HACCP principles and practices. Proper education is the foundation of compliance.
  • Regular Hazard Analysis: Continuously assess potential hazards associated with your food products. Be vigilant, especially when introducing new ingredients or processes.
  • Monitoring and Documentation: Implement a robust monitoring system for your CCPs. This includes using food thermometers, visual inspections, and other tools to ensure safety standards are met. Keep detailed records of these activities.
  • Establish Corrective Actions: Develop clear protocols for addressing deviations from critical limits. Assign responsibilities to specific staff members for taking corrective actions promptly.
  • Verification and Validation: Regularly review and validate your HACCP plan to ensure it effectively controls hazards. This may involve conducting internal audits or seeking third-party verification.
  • Stay Informed: Keep abreast of the latest food safety regulations and best practices developments. Compliance requirements may change over time.
  • Cross-Contamination Prevention: Implement measures to prevent cross-contamination between raw and cooked foods. This includes using separate cutting boards, utensils, and storage areas.
  • Public Health and Safety: Always prioritize public health and safety. Recognize that maintaining HACCP compliance isn’t just a regulatory requirement; it’s a commitment to keeping your customers safe from foodborne illnesses.

Prioritize HACCP Compliance 

By prioritizing HACCP compliance and embracing a food safety culture, you can protect your business and your customers and contribute to a healthier and safer food industry. Maintaining HACCP compliance and ensuring a safe food safety process is a critical responsibility for any food industry professional.

In the highly competitive landscape of food safety, staying ahead of the curve is essential. Regularly check your compliance against industry standards and adapt your practices accordingly. Remember that compliance isn’t just about meeting regulations; it’s about safeguarding public health and delivering high-quality, safe food products to your customers.

HACCP Compliance and Elevated Food Safety with PathSpot’s SafetySuite

One valuable tool that can assist you in this journey toward HACCP compliance is the PathSpot SafetySuite. SafetySuite is a comprehensive solution designed to enhance food safety and streamline compliance efforts in the food industry. It leverages cutting-edge technology to provide real-time hand hygiene monitoring and inspection support.

With PathSpot’s SafetySuite, you can:

Ensure Hand Hygiene Compliance: 

PathSpot’s SafetySuite uses a state-of-the-art HandScanner that quickly detects harmful bacteria and pathogens on hands, providing instant feedback to users. This helps ensure that your staff maintains the highest hand hygiene standards, a crucial aspect of food safety.

Streamline Compliance Documentation: 

PathSpot’s SafetySuite simplifies documentation by automatically recording hand hygiene data, temperature logs, and other critical information. This reduces the administrative burden and ensures accurate and accessible records for inspections and audits.

Real-time Insights: 

PathSpot’s SafetySuite provides real-time insights and analytics, allowing you to monitor compliance trends and make data-driven decisions to enhance food safety practices.

Proactive Alerts: 

Receive alerts when critical hand hygiene or temperature thresholds are unmet, enabling you to take immediate corrective actions and prevent potential hazards.

PathSpot’s SafetySuite: Establish A Culture of Food Safety

Incorporating PathSpot’s SafetySuite into your food safety process can significantly enhance your ability to maintain HACCP compliance. It empowers you to stay on top of hygiene and temperature control, two of the fundamental pillars of food safety.

By combining the principles of HACCP with the innovative technology of SafetySuite, you can ensure that you not only meet regulatory requirements but also exceed them. This proactive approach not only safeguards your reputation but, more importantly, it protects the health and well-being of your customers.

Recently in the news from the FDA: Food Recall

In October, the FDA and other news outlets announced a food recall due to salmonella, highlighting the need for HACCP compliance and how PathSpot’s SafetySuite can help your business proactively stay ahead of food safety issues.

FDA – Diced Onion Recall Packaged Onions Salmonella Recall

As you implement PathSpot’s SafetySuite alongside your HACCP compliance efforts, you’ll be better equipped to navigate the complex world of food safety, minimize risks, and ensure the highest quality and safety standards for your food products. Together, these measures pave the way for a safer, healthier, and more successful food industry for everyone involved.

Your path to HACCP compliance and enhanced food safety begins with PathSpot.To learn more about how PathSpot’s SafetySuite can revolutionize food safety practices for your business, book a demo today! (

pathspot_adminMaintaining HACCP Compliance Ensuring Food Safety Processes
read more
Last Week Tonight’s John Oliver Eye-Opening Look at the FDA

Last Week Tonight’s John Oliver Eye-Opening Look at the FDA

In a recent segment on his show, John Oliver took a humorous yet eye-opening look at the Food and Drug Administration (FDA) and its role in ensuring food safety in the United States. With his trademark wit and incisive commentary, Oliver shed light on the challenges and shortcomings of the FDA, particularly regarding overseeing food safety. In this blog, we’ll delve deeper into the issues raised by John Oliver and explore the state of food safety regulation in the country: how each year, over 46 million are sickened by foodborne illness, and of those, 128,000 are hospitalized, and sadly 3,000 die. 

A Diarrhea Dilemma

The segment kicks off by highlighting a gross experience of foodborne illnesses, especially the dreaded symptom—diarrhea. While Oliver uses humor to describe the discomfort, he underscores the seriousness of food safety issues that can lead to widespread illnesses.

Recalls and Public Interest

Oliver draws attention to frequent food recalls, emphasizing that such recalls are essential for public safety. These recalls often make headlines and remind us of the importance of monitoring the safety of our food supply. Oliver humorously remarks on the obviousness of some recalls, like Taco Bell products causing botulism concerns.

FDA’s Shortcomings

One of the key takeaways from this segment is the FDA’s significant shortcomings in ensuring food safety–highlighting the FDA’s sluggish response time in recalling dangerous food items, citing examples where it took an average of 57 days to remove contaminated products from the market.

Abbott’s Baby Formula Scandal

Oliver delves into the shocking case of Abbott, a significant baby formula manufacturer, that shut down its factory over serious safety violations. In this case, the FDA’s delayed response and insufficient oversight are highlighted, revealing glaring flaws in the regulatory system.

Decades of FDA Issues

John Oliver’s research shows that the FDA’s problems have been ongoing. It’s all fun and games, but the historical evidence he presents (including reports dating back to the 1960s) is not funny. Instead, it highlights the consistent issues with the FDA’s food safety regulation. The segment even includes a vintage clip featuring Walter Cronkite discussing the FDA’s problems.

FDA’s Misplaced Priorities

Oliver points out a critical issue—the FDA’s skewed priorities. While the agency oversees food and drugs, the attention and resources allocated to each category are far from equal. This misalignment can have severe consequences for food safety.

Complex Oversight and Division of Responsibilities

Oliver highlights the complexity of food oversight in the United States. He reveals that not all food is under the FDA’s purview, with the USDA’s Food Safety and Inspection Service responsible for a significant portion. The division of responsibilities can be confusing, leading to potential gaps in food safety.

Underfunding and Staffing Issues

The FDA faces a significant challenge due to its limited funding and staffing, especially compared to the USDA’s resources. The segment underscores the disparity and the strain it places on the FDA, which is responsible for a broader range of food products and safety inspections.

Bureaucratic Hurdles

Oliver’s segment also critiques the FDA’s slow bureaucracy, exemplified by a seemingly trivial announcement about French dressing. The process highlights the agency’s inefficiency in making essential decisions promptly.

Leafy Greens and Contamination

Oliver discusses a critical issue—the contamination of leafy greens. Large industrial farms often have livestock and crops nearby, which can lead to pathogen distribution. The FDA’s limited resources and oversight are evident in this scenario, with the potential for widespread contamination.

Lack of Inspection for Produce

While meat can be made safer through cooking, produce like lettuce poses a different challenge. Oliver explains that the FDA’s underfunding and limited staff result in inadequate inspection of produce, making it a potential source of foodborne illnesses

The Need for Overhaul

John Oliver concludes that a massive overhaul of the FDA’s food safety regulation is necessary. Drawing comparisons to the USDA’s reforms following the Jack in the Box incident, he highlights the urgency of addressing the FDA’s shortcomings. However, he acknowledges that achieving such reform will be challenging and may require breaking up the FDA to create a dedicated food safety agency.


Last Week Tonight’s segment on the FDA and food safety shines a humorous yet critical light on the state of food regulation in the United States. While he laces his commentary with humor, the issues are undeniably severe. Food safety is a fundamental concern for public health, and addressing the FDA’s shortcomings is crucial to ensuring the safety of the nation’s food supply. Whether through better funding, improved oversight, or a complete overhaul, there’s no denying that reform is needed to protect consumers from the risk of foodborne illnesses.

To learn more about how PathSpot can revolutionize food safety practices for your business, book a demo today! (


pathspot_adminLast Week Tonight’s John Oliver Eye-Opening Look at the FDA
read more
Five Ways to Reduce the Spread of COVID-19

Five Ways to Reduce the Spread of COVID-19

As restaurants and bars resume operations across the United States, it’s essential that their operators implement strategies to mitigate risk and keep their employees and customers safe. Though this can evolve into a layered approach, start by encouraging behavior that reduces the spread of COVID-19 in addition to complying with any state or local regulations.

Prevent the Spread of COVID-19 by following the below steps:
  1. Stay Home When Feeling SickTrain your team on when they should stay home and when they can return to work. This includes encouraging those who are exhibiting symptoms of COVID-19 or have been in close contact with another person who has the virus to stay home and monitor their health.
  2. Hand Hygiene: Our favorite of the list! Require your team to wash their hands for a full 20 seconds with soap and water. This is also a good time to make sure your handwashing sinks are accessible and fully functional. Proper hand hygiene is going to be crucial in gaining the trust of your customers. Make sure you’re meeting their demands by tracking and measuring your team’s handwashing habits.

  3. Supplies: Support healthy hygiene behaviors by ensuring you have all necessary supplies such as soap, hand sanitizer, paper towels, tissues, disinfectant wipes, and no touch trash cans.

  4. Face Coverings & Social Distancing: Require your staff to wear necessary face coverings and consider using physical markers, such as tape or partitions, to encourage a 6-foot distance between people at all times. Face coverings are most important when physical distancing is difficult.

  5. Signage: Post signs in visible locations to remind your team and customers of protective measures that stop the spread of germs. Download this sign to remind your customers and team of handwashing instructions, commonly missed hotspots while also signaling a safe and inclusive workplace.

For more suggestions on how to handle this uncharted territory, check out these CDC guidelines and this FDA checklist. By implementing practices that minimize risk, you’re not only protecting your customers, but also your employees. If you’re interested in learning about how you can increase the frequency and effectiveness of your team’s handwashing, just click the button below.

pathspot_adminFive Ways to Reduce the Spread of COVID-19
read more
COVID-19 Changes to Handwashing

COVID-19 Changes to Handwashing

The Spread of COVID-19 Has Changed the Way the World Thinks About Handwashing. 

The rapid spread of coronavirus and the quick sellout of hand sanitizer at many retailers has put hand hygiene front and center on the global stage. From viral social media posts to regular announcements from public health officials, the focus on handwashing proves that the oldest hygiene solution in the world is still the most effective.

Sanitizer is not a substitute for soap.

Hand sanitizer was first to fly off the shelves, but hand soap is now one of the most sold out items in stores. Hygiene education surrounding COVID-19 is teaching people everywhere that sanitizer is a convenient secondary option when on-the-go, but handwashing is still the gold standard. If you haven’t seen it yet, check out this teacher’s “bread experiment” that shows the difference between washing with soap and sanitizer and the effects of cross-contamination.

Screen Shot 2020-04-15 at 12.08.39 PM.png

If it wasn’t 20 seconds, you didn’t wash your hands.

From Kristin Bell’s viral black light image to Dr. Oz’s tutorials or Kristin Chenoweth’s musical TikTok videos, pop culture icons are joining in the effort to educate the public on proper hand hygiene. Thanks to regular reminders from the CDC, the WHO, and a few key visuals, the public is gaining a much deeper understanding of the importance of a full 20-second handwash.

Screen Shot 2020-04-15 at 12.11.00 PM.png

Action Items to Meet the New Standard

With a heightened focus and education on hand hygiene, consumers will have a higher expectation for handwashing in the food industry. PathSpot has compiled aggregate data from scanning millions of hands. We recently released a graphic showing the most frequent contamination “hot spots” that are missed during handwashing.

With this knowledge comes power! Here are some actionable steps you can take at home or with your food handling team to level up your hand hygiene practices.

handwashing+commonly+missed+hot+spots+and +tips+tools

Clean & clip nails

According to PathSpot data, fingertips were the most common source of contamination. Regular nail grooming to avoid accumulating bacteria under long fingernails and using a nail brush like this one with every handwash are great ways to tackle this problem.

Avoid nail polish and fake nails

Food handling teams may prohibit the use of nail polish or fake nails as bacteria and contamination love to cling to the ridges of nail polish or in the microscopic cracks in the paint. For consumers that love their acrylic nails, it’s important to adopt a regular cleaning habit to remove contamination the collects under the nails.

Remove jewelry or sanitize daily

Jewelry is another great place for bacteria to accumulate and even with regular handwashing, bacteria is more difficult to remove when wearing rings. For food handlers, removal of all hand jewelry is important. For the consumer, it will help to take off and sanitize jewelry with an anti-bacterial wipe every day.

Don’t forget your wrists

The most commonly overlooked area in handwashing isn’t even on your hands – it’s your wrists! While they may seem safe, most experts recommend that handwashing should go up to 2 inches past the edge of your palms.

If you are interested in learning more about how the PathSpot hand scanner can detect contamination and ensure handwashing frequency & effectiveness on your team, let us know how we can help!

pathspot_adminCOVID-19 Changes to Handwashing
read more
Coronavirus Updates from NRN to QSR Magazine

Coronavirus Updates from NRN to QSR Magazine

*Please note the numbers in this post were updated March 13th, 2020. The state of COVID-19 in the US has and will continue to dramatically evolve each day. We hope you find this snapshot in time helpful, and for the latest details, please check out more resources at

Taking Action During a Pandemic

Operators throughout the food industry are looking for ways to protect their customers and team from COVID-19 and demonstrate their ongoing commitment to food safety and handwashing best practices. This week, PathSpot had the opportunity to help educate the industry on how to prepare for an outbreak— read more below.

Maintain Handwashing as Priority #1

QSR Magazine: Here’s How Your Brand Should Prepare for COVID-19

“‘We’ve analyzed millions of hand washes at restaurants across the country, and from that data, we’ve gone a little deeper.’ Contamination, Schindler says, can get stuck underneath jewelry, under fingernails, in the crevices of hands, and around nail polish.”

Use Tools to Monitor Critical Safety Practices

Nation’s Restaurant News: These 4 Tools Can Help Restaurants Combat Coronavirus

“New smart technologies and apps could bring your sanitation protocols to the next level during this epidemic.”

Align Motivation for Sick Workers to Stay Home

CNBC: Restaurants rethink paid sick-leave policies as coronavirus outbreak spreads

“As the number of COVID-19 cases in the United States rises, companies are reevaluating their sick-leave policies for hourly workers or implementing paid leave for quarantined employees.”

Communicate Efforts to Customers

Restaurant Business: What Should Restaurants Do During the Coronavirus Pandemic?

“Many operators are communicating calming messages to their customers, ensuring they understand that the restaurant is undertaking proper cleaning and hygiene procedures.” Many PathSpot partners, for example, are wearing “My Hands Are Clean” pins to show guests that they’re going above and beyond to prioritize handwashing.

Ensure Handwashing Compliance

We know handwashing is the most impactful way to prevent the spread of illness, but it’s hard to know for sure if it’s happening well (if at all). PathSpot verifies and monitors handwashing so you can assure your team and customers that you’re taking measures to verify food is handled with clean, contaminant-free hands.

Screen Shot 2020-03-19 at 2.53.17 PM.png

The PathSpot hand scanner detects fecal contamination that transmits illness. Employees scan hands to check for contamination with a result in 2 seconds. Real-time alerts and a live data dashboard give managers the visibility they need to ensure frequent, effective handwashing and prevent the spread of illness.

pathspot_adminCoronavirus Updates from NRN to QSR Magazine
read more
Coronavirus / COVID-19 Facts for Food Service

Coronavirus / COVID-19 Facts for Food Service

*Please note the numbers in this post were updated March 4th, 2020. The state of COVID-19 in the US has and will continue to dramatically evolve each day. We hope you find this snapshot in time helpful, and for the latest details, please check out more resources at

Nearly 100,000 cases of Coronavirus have been confirmed since December 2019 across 97 countries and six continents resulting in over 3,000 deaths . This informational sheet summarizes facts and best practices for the food service industry in preparation for the spreading virus. As a leader in hand hygiene verification, PathSpot strongly encourages thorough handwashing for disease prevention.

How Does Coronavirus Spread?

Coronavirus is primarily transmitted through respiratory droplets from coughs and sneezes, as well as from contact with contaminated surfaces.

According to the Center for Disease Control, the virus can also be transmitted through the fecal-oral route. This means that stool may contaminate hands, food, or water.

What Can the Food Industry Do?

Infected food workers could introduce the virus to food by coughing and sneezing, or through hand contact, unless they strictly follow the recommended personal hygiene practices.

“To protect yourself against the new coronavirus, you should frequently clean your hands. Once your hands are cleaned, you should dry them thoroughly by using paper towels.”

— World Health Organization

Government agencies recommend food businesses:

  • Ensure staff and contractors report any physical signs or symptoms, before starting work

  • Provide the correct facilities to enable staff to practice good hygiene

  • Ensure effective supervision of staff to reinforce hygienic practices

“Wash your hands often with soap and water for at least 20 seconds, especially after going to the bathroom; before eating; and after blowing your nose, coughing, or sneezing.”

— Centers for Disease Control and Prevention

How PathSpot Can Help

Ineffective handwashing is a major contributor to the spread of illness.

In an FDA study on handwashing in restaurants, it was found that 73% of handwashes fail to meet the quality standards required to be effective— when using gloves, compliance falls to just 16%.

PathSpot detects contamination and verifies effective handwashing.

After washing and drying their hands, team members place their hands under the PathSpot hand scanner to check for fecal contamination that transmits Norovirus, E.coli, Salmonella, other foodborne illnesses, and Coronavirus.

Instant Feedback

The 2-second scan gives an instant result. When contamination is detected, team members are directed to rewash and rescan before returning to work.

Data-Driven Insights

On the PathSpot Dashboard, managers can see the frequency and efficacy of handwashing at the team and individual level. Operators will have real-time visibility into handwashing and safety so they can ensure staff are following good personal hygiene practices that reduce the spread of coronavirus.

Learning From Data

PathSpot has generated individualized handwashing data for hundreds of restaurants across the US and beyond. This data provides specific, actionable improvements for managers and team leaders to improve sanitation and reduce the spread of illness.

In an aggregated and anonymous form, this data helps any food provider learn from common trends and food safety mistakes. In this summary, PathSpot shares lessons learned from data on millions of handwashes.

When is Contamination Most Likely?

PathSpot most frequently detects contamination in the early morning and during shift changes— it’s important to ensure team members wash their hands at the start of each shift!

Contamination is regularly detected at a higher rate during the initial period after PathSpot has been installed. Providing real-time feedback on handwashing quality empowers team members with the knowledge to reduce contamination rates in the future.

Another major factor in handwashing effectiveness is manager turnover. When team leaders change, handwashing rates change dramatically (sometimes for the better!).

How Can Handwashing Be Improved?

Remove Rings & Jewelry

PathSpot commonly detects contamination on or near rings. Recent studies involving healthcare workers also found that ring wearing is associated with an increased risk of hand contamination.

Scrub Between Fingers & Under Fingernails

The CDC recommends scrubbing the underside of fingernails with soap and water (or a nail brush) during every handwash. PathSpot also detects contamination on the webs between fingers, which merit additional focus during handwashing.

Avoid Recontamination

After completing a full, 20-second handwash with warm water and a generous amount of soap, it is important to prevent recontamination before returning to work. Dry hands with single-use paper towels, and turn off the faucet with paper towels to prevent recontamination.

See here for a PDF fact sheet of this post.

Find more resources on COVID-19 at

pathspot_adminCoronavirus / COVID-19 Facts for Food Service
read more