Protect your Restaurant Brand

PathSpot protects employees, customers and your brand from common illness and outbreaks by instantly detecting harmful contaminants. In just 60 days, PathSpot has decreased contaminants in restaurants by 75%.


PathSpot uses light-based spectroscopy to scan hands and detect harmful gut biome molecules, the most common transmitter of Norovirus, E. coli, Salmonella, Hepatitis A, Listeria, and other harmful illnesses. Learn more about how PathSpot works. >>


Though handwashing is the least expensive and easiest way to prevent the spread of illness, there’s never been an effective way to ensure compliance. With real-time feedback and aggregated data, you can track when, how often, and the quality of your team’s handwashing. Managers can also set hand hygiene frequency goals to incorporate handwashing into their HACCP plans. 89% of managers report that PathSpot technology saves them time monitoring handwashing and food safety.

You’re in Good Company

  • “There’s no question that I can see, by name, by restaurant, who is washing their hands and scanning them, and that those scans are proving proper handwashing. You can’t put an importance on it. It’s everything.”

    Rich Van Buskirk, Owner, Dairy Queen Franchises
  • “Oh, it’s fantastic. It’s an extra layer of defense … It’s an absolutely phenomenal tool … If we only have two scans, I’m going to say—we’re not washing our hands. So this becomes a coaching, training tool and helps us become better.”

    Adam Fischer, Director of Operations for SSP America at Seattle-Tacoma Airport
  • “We chose to go with PathSpot to give us an extra step—an extra step that’s going to ensure that clean hands are what’s working in our kitchen. Everyone wants to be safe. Everyone wants to be sure that they’re safe. And that’s a priority of ours.”

    Deryl Pangelinan, Director of Operations, Dave’s Hot Chicken San Diego
  • “PathSpot has given us the tools to measure and improve our sanitation practices. But more importantly, working with the PathSpot team has created an even greater overall sensitivity to and awareness of food safety in our restaurants. Having already engaged the PathSpot system well before the Coronavirus outbreak, I'm confident in how our team prioritizes handwashing and in this unprecedented environment, that priority will remain a critical focus.”

    Colin McCabe, Co-founder, Chopt Creative Salad Co.
  • “The health and safety of our students, faculty, and staff is of critical importance...All of us have a role to play in keeping ourselves, our families and our communities safe. The most effective measures to prevent infection, according to the CDC, include washing your hands often with soap and water for at least 20 seconds.”

    Pamela Sikes MS, FNP-BC, Director of Student Health Center, University of San Diego
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