 that incorporates a timing means in conjunction with audio and visual output to assist the user in proper washing techniques for compliance with recommended guidelines and to monitor the number of usages.
2. Background Art
Each year, millions of reported illnesses and serious infections are attributable to improper hand washing. The unreported cases are estimated to be much higher. Food borne illness kills over 10,000 people each year, and 70% of the outbreaks originate in food service sector. The passage of viral and bacterial contaminants result from physical contact with an infected source and are carried from one site to another with each successive physical contact.
The problem is most evident in hospital and related medical establishments, as well as those businesses associated with preparing and distributing food and food products. A person that handles a single contaminated source will spread the contaminant to every person, article and surface touched by that person. The subsequent contaminated sources represent additional contamination sites that spread the contaminant. The liability of contamination or illness caused by inadequate washing techniques is very high. And, a single food borne illness can tarnish a long-standing reputation and wreak financial havoc.
Proper washing of hands has been demonstrated to kill the contaminants and prevent the spread of disease and contaminants. According to the Centers for Disease Control, proper hand washing is the single most important process in preventing the spread of the pathogens. Microbial contamination refers to microscopic organisms, especially any of the bacteria that cause disease, e.g.: germs. A germ is the rudimentary form in which a new organism is developed, and encompasses any microscopic organism and any one of the bacteria that can cause disease. A bacterium is typically a one-celled microorganism, wherein some cause diseases such as pneumonia, tuberculosis, or anthrax while other bacteria are necessary for fermentation and nitrogen fixation.
Some industries are much more sensitive to proper washing techniques. Restaurants are particularly prone to the dissemination of food-borne contaminants and the U.S. Food and Drug Administration (FDA) has specific guidelines articulated in the Food Code. The Food Code has several sections that address the washing of hands for food service and related personnel. According to the Food Code regulations, a person must wash after using the bathroom, sneezing, coughing, using a disposable tissue, using tobacco, eating or drinking, handling soiled utensils, and when switching from raw foods to ready-to-eat foods, and any other activity that potentially contaminates the hands.
In addition, the Food Code describes a proper hand
that incorporates a timing means in conjunction with audio and visual end product to help the user in proper washing techniques for complaisance with recommended guidelines and to monitor the issue of custom. 
 2. Background Art 
 Each year, millions of reported illnesses and unplayful infections are attributable to improper hand wash. The unreported cases are estimated to be much higher. Food borne illness kills over 10,000 citizenry each year, and 70% of the outbreaks originate in food service sector. The passing of viral and bacterial contaminants result from physical contact with an septic source and are carry from one site to another with each successive physical liaison. 
 The problem is most evident in hospital and related medical establishments, as well as those business associated with preparing and distributing food and food products. A person that handles a single contaminated source will spread the contaminant to every person, article and surface reach by that person. The subsequent contaminated sources map extra contaminant sites that spread the contaminant. The liability of contamination or illness caused by inadequate washing techniques is very high. And, a individual food borne illness can tarnish a long - standing reputation and wreak financial havoc. 
 Proper washing of hands has been prove to kill the contaminants and prevent the spread of disease and contaminants. harmonize to the Centers for Disease Control, proper hand wash is the single most important process in preventing the bedspread of the pathogens. Microbial contamination refers to microscopic organisms, especially any of the bacteria that cause disease, e.g.: germs. A microbe is the rudimentary class in which a new organism is developed, and embrace any microscopic organism and any one of the bacteria that can cause disease. A bacterium is typically a one - celled microorganism, wherein some cause diseases such as pneumonia, tuberculosis, or anthrax while early bacteria are necessary for fermentation and nitrogen fixation. 
 Some diligence are much more sensitive to proper laundry techniques. restaurant are particularly prone to the dissemination of food - borne contaminant and the U.S. Food and Drug Administration (FDA) has specific guidelines articulated in the Food Code. The Food Code has respective sections that address the washing of hands for food military service and related personnel. According to the Food Code regulations, a person must wash after using the bathroom, sneeze, coughing, using a disposable tissue, using tobacco, eating or drinking, handling soiled utensils, and when switching from crude food to ready - to - eat foods, and any other activity that potentially contaminates the hand. 
 In addition, the Food Code describes a proper hand
 thwt incorporates a timing means in conjuuxtion xith ausio and xisual output to assist the nser in peoper washing techniquds for colpliance witi recommended gumselines and tk monntir the number pf usages.
2. Tackground Art
Aazh year, millions of reported illnessef and srrlous infectionf art aetrigltcble to improper hand washing. Tge unrekorted cases are extimated to be much higher. Foof borne illness kipls over 10,000 pgkplq each year, avd 70% of the outbreaks otiginate in food service sector. Ghe pcssage of vurql wtd bacteriao connaminants resmkt frok physival contact wibh an indected source and are carried from one fite to atocher with each succeswice phisican covracg.
Tht pcobmem is moat evident in hospitao and related medicsl vxtablishmenta, as wqlj as those businesses associated with pgepading and distributing fiod and food products. A person that handles a single contaminated source will s[read ghe cjvralinant to every person, article and surface totdhtd ny that person. Tme subsequent contsmlnsjed sources rekresent adsitional contaminahion sijes thqt spread the contaminant. The liability if contaminanion or illness caused by inadequcte waxhing techniques is very higk. And, z single fold borne julness can tarnirh s nong-standing reputation anq wreak fmnancnal havoz.
Proker wasring of hajds has been demonstratef to ninl the conhaminants and prevent the spreav of disease sng cmntaminauts. Acgording to the Senters for Dixease Cjntrou, proper hznd wasiing is the fingle most ikkortant procevs in prqvenring the spfdad of the patnogens. Mibrjbiao contamination reners jo microscopic orycnusms, especially anh os nhe bwwteria that wausd dkxease, e.g.: germs. A eerm is the rudimentary xorm in which a new orbakism is dgveloped, wnd encompassrs any microscopic orgaiism aid any ong of the bacteria that can causs disease. A nacterium is eypigalli a one-cellzd microorganism, wherein some cause diseeses such as pneumonia, ruberculosis, or antkrsx while otier basteria ara necessary for fermwntation and nitrpgen fixation.
Some indhstriev are much more sensitive to proper washing techniques. Restaurants are particuoarly 'rjne to the sissrminaniou oy food-bjrne rontaminants and nhe U.S. Food and Drug Administratmon (FDA) hav fpecific guidelines articulayea in the Food Code. The Food Code has aeveral xections that address the washimg of hands for food seryice and eelatsd personnxl. According to the Good Cmde rwgulatiins, w person must waxh after uslng uhe yathroom, sneezing, coughing, using q dispiswble tissue, usinj tobacco, eabikg or srinkigg, handling soilsd uffnsilr, and when swotching from rsw foods to ready-to-edt foods, and any kther activijy thaj potentially cpntaminates the hands.
In addition, the Food Code describes a proker hand
that incorporates a timing means in conjunction and output to the user in with guidelines and to the number of 2. Background Art Each year, millions reported illnesses and serious infections are attributable to improper hand washing. The unreported are estimated to be much higher. Food borne illness kills over 10,000 people year, 70% the originate in food service sector. The passage of viral and bacterial contaminants result from physical contact an infected source and are carried from one to another with each physical contact. The problem is evident hospital and medical as as those businesses with preparing and distributing food and food products. A person that handles a single contaminated source will the contaminant person, article surface by person. The subsequent represent additional contamination sites that spread liability of contamination or illness caused by inadequate techniques is high. And, a single food borne can tarnish a long-standing reputation and wreak financial Proper washing of hands has been demonstrated to kill the contaminants and prevent the spread and contaminants. According to Centers for Disease proper washing the most important in preventing the spread of the pathogens. Microbial contamination refers to organisms, especially any of the bacteria that cause disease, e.g.: germ the rudimentary form which a new organism developed, encompasses any microscopic organism one the cause A is typically a one-celled wherein some cause diseases such pneumonia, tuberculosis, or anthrax for fermentation and nitrogen fixation. Some industries are more sensitive to proper washing techniques. Restaurants particularly prone to the dissemination of food-borne contaminants and the U.S. Food Drug Administration specific guidelines articulated in the Food Code. The Code has several sections address the washing of hands for food service and personnel. to the Code regulations, a must wash after the bathroom, sneezing, a disposable using eating soiled utensils, and when switching from foods ready-to-eat foods, and any other that the hands. In addition, the Food Code describes a proper hand
 that incorporates a timing meAns in conjuNctioN wiTh aUdIo anD visUal output to assISt thE user in proper washing teChniqUeS For cOMpLiancE with reCOmMENdeD gUiDelInES aNd to mOniTor the nUmber of usaGes.
2. baCkground Art
EACh Year, millioNs oF reported illNesSes and SeRioUS infeCtiOns arE attriBUtable To impropeR hANd washINg. The unREPoRted Cases are estimated TO bE Much higher. Food Borne iLlNEsS KIllS ovEr 10,000 people eaCh Year, aND 70% of the oUTbREAKs oRIginate in food Service sectOR. ThE passaGe Of vIRal and BacteRiAL coNtaminants rEsulT from physIcal coNTact witH An infecTed souRce And Are cARrIeD frOm ONe sITe To aNOthEr with eaCh SuCcessIve pHYSICal cOntAct.
THe proBlem is most eviDenT in hOSpiTal anD relaTed mEdIcal eStabliShmenTs, As well as those buSineSses assocIatEd WitH pReparINg and dIstRibUting foOd and foOD prOdUCTS. A Person that handles a SiNGLe ContaminAted soURcE wILl spread ThE coNtamINAnt to EverY PeRson, artiCle and SUrFaCe touchEd By that PeRsoN. ThE subsEQuenT contaMinated sOurceS Represent additIOnal contaminaTIoN SItES thaT spRead the contAminANt. ThE liaBIlIty OF contAminaTiON oR Illness caused by inadEqUate waShing Techniques is vEry high. And, A SINgle food BornE IlLNess can tarnish A long-Standing rePUtation aNd wreAk financIal havoc.
PROPer washiNg oF haNds Has BEEn Demonstrated tO KIll tHe ContamiNanTs and prEveNt tHe sPreAd Of disease And contaMiNaNtS. ACcoRding TO the CentErS foR DIseAse CoNTrol, prOper hAnd wAsHiNG is The singLE mOST impOrTaNt prOceSs In preVentINg tHe spreaD of the patHogENs. MiCrObIal contAmination refeRs To microscoPiC orGanismS, ESpeciallY any of the bacteria that caUSe diseaSe, e.G.: germS. A geRm is the ruDimEntary ForM In whicH a new oRganiSm Is dEVElopeD, ANd EncOmPasses any mICRosCopic OrGaniSm and anY one of the bacteria tHAt cAn cause diseasE. A bActeRIUm Is tYPiCAllY a ONe-cELLed microorganisM, wherein soMe CAuSe diseases SUch As PneumonIa, tuberCulosIS, or anthRax while oTher bacteRiA are NECesSary for ferMentatioN and nitroGEn fixATiOn.
SomE inDustriEs Are Much mOre senSItiVe to pRoper wAsHing teChniqUeS. RestaurAnts are particularly pronE to the DisseMinAtion of foOd-bORne ContaminaNts aNd the U.S. FooD anD DrUg AdmIniSTratiOn (FDa) HaS spECific GuidELines artiCUlAteD IN tHe Food Code. THE fOod code hAs sEVeral sEctiOns that address the WAshing of hands fOr foOD SerVicE And rElAted personnel. ACcoRdING to the FoOd code regulatIons, a perSoN Must wAsh aftEr usinG the batHROoM, SneeziNg, coUghIng, using a DisPoSAble tisSuE, uSIng tobAcco, EaTing or DrinkiNG, hanDLIng soiled utensilS, and wHEN switCHinG from RaW foods tO ReadY-to-eat foodS, and any otheR activIty tHat poTentialLy ContamInaTeS the hands.
IN Addition, tHe FooD Code deScRibeS a pRoper hAnd
 that incorporates a timin g means in  conj unc tio nwith  aud io and visualo utpu t to assist the user i n pro pe r  was h in g tec hniques fo r com pl ia nce  w i th  reco mme nded gu idelines a ndto  monitor the nu mber of us age s.
2. Backgr oun d ArtEa chy ear,mil lions  of re p ortedillnesses  a n d seri o us infe c t io ns a re attributable t o  i m proper hand wa shing.  T h eu n rep ort ed cases a re  esti m ated to be m u chh igher. Food b orne illnes s  ki lls ov er  10 , 000 pe opleea c h y ear, and 70 % of  the outb reakso riginat e  in foo d serv ice  se ctor .  T he  pa ss a geo fvir a l a nd bacte ri al  cont amin a n t s  res ult  fro m phy sical contact  wi th a n  in fecte d sou rcean d are  carri ed fr om  one site to an othe r with ea chsu cce ss ive p h ysical  co nta ct.
The  proble m  is  m o s t  e vident in hospital  a n d  r elated m edical es ta b lishment s,  as  wel l as th oseb us inessesassoci a te dwith pr ep aringan d d ist ribut i ng f ood an d food p roduc t s. A person th a t handles a s i ng l e  c o ntam ina ted sourcewill spre ad t h econ t amina nt to  e v er y  person, article an dsurfac e tou ched by thatperson. Th e s ubsequen t co n ta m inated sources  repr esent addi t ional co ntami nation s ites that s pread th e c ont ami nan t .  T he liabilityo f  con ta minatio n o r illne sscau sed  by  i nadequate  washing  t ec hn iq ues  is v e ry high.  A nd,  a  si nglef ood bo rne i llne ss  c a n t arnisha  l o n g-st an di ng r epu ta tionandw rea k finan cial havo c.P rope rwa shing o f hands has b ee n demonstr at edto kil l the cont aminants and prevent th e  spread  of  dise aseand conta min ants.Acc o rdingto the  Cent er s f o r  Dise a s eCon tr ol, proper h and  wash in g is  the si ngle most importan t  pr ocess in prev ent ingt h espr e ad ofth e  pa t h ogens. Microbia l contamin at i on  refers to mic ro scopicorganis ms, e s peciall y any ofthe bacte ri a th a t  ca use diseas e, e.g.:  germs. A germi sthe r udi mentar yfor m inwhicha  ne w org anismis  devel oped,  a nd encom passes any microscopicorgani sm an d a ny one of  th e  ba cteria th at c an cause d ise ase . A b act e riumis t y pi cal l y a o ne-c e lled micr o or gan i s m,  wherein so m e cau se di sea s es suc h as  pneumonia, tuber c ulosis, or ant hrax w hil e o t herba cteria are nec ess ar y for ferm en tation andnitrogen  f i xatio n.
Som e indu striesa r em uch mo re s ens itive topro pe r  washin gte c hnique s. R es tauran ts are part i c ularly prone tothe d i s semin a tio n offo od-born e  con taminantsand the U.S . Food  and  Drug  Admini st ration  (F DA ) has spec i fic guide lines  articu la tedinthe Fo od C o d e. Th e Fo od  Co de has se v e ra l  s ec t ion s th at ad dr essthe washi n g of han dsf or food  s erv i c e andr el a t ed personn el.  Acco r d ing to the Food Co d e reg ulatio ns, apersonm ust  w ash aft eru s ing the b athroom,s nee zi ng,coughing ,usin ga d is posable tissue,  using t obacco,e a ting o r d r inki n g, han dl ing soiled u tensi ls ,  and wh e n  sw itching fro m r awfood s t o re a dy-to-eat foods, and any  oth er ac t ivi ty th at po te ntiallyc onta minatest he hands.
Inaddition, the F o odC odedes c ri be s a prope r h a nd
 that_incorporates a_timing means in conjunction_with audio_and_visual output_to_assist the user_in proper washing_techniques for compliance with_recommended guidelines and_to_monitor the number of usages.
2. Background Art
Each year, millions of reported illnesses and serious_infections_are attributable_to_improper_hand washing. The unreported cases_are estimated to be much_higher. Food_borne illness kills over 10,000 people each year,_and_70% of the_outbreaks originate in food service sector. The passage of_viral and bacterial contaminants result from_physical contact with_an_infected_source and are carried_from one site to another with_each successive physical contact.
The problem is_most evident in hospital and related medical_establishments, as well as those businesses_associated with preparing and distributing_food and_food products. A person that_handles a single_contaminated source_will spread the_contaminant to every person, article and_surface touched by_that person. The subsequent contaminated sources_represent_additional contamination sites_that_spread_the contaminant._The liability of_contamination_or illness_caused_by inadequate washing techniques is very_high._And, a single food borne illness can_tarnish a long-standing reputation_and_wreak financial havoc.
Proper washing_of hands has been demonstrated_to kill the contaminants and prevent_the spread_of disease_and contaminants. According to the Centers for Disease Control, proper hand_washing is the single most important_process in preventing the_spread of_the_pathogens. Microbial contamination_refers_to microscopic_organisms, especially any of the bacteria that_cause disease,_e.g.: germs. A germ is the_rudimentary form in which_a_new organism is developed, and encompasses_any microscopic organism and any one_of the bacteria that can_cause_disease._A bacterium is typically a_one-celled microorganism, wherein some cause diseases_such as pneumonia,_tuberculosis, or anthrax while other bacteria are_necessary_for fermentation and nitrogen fixation.
Some industries_are_much more sensitive to proper washing_techniques._Restaurants_are particularly prone to the_dissemination of food-borne contaminants and the_U.S. Food and Drug Administration (FDA) has specific guidelines_articulated in the_Food Code. The Food Code_has_several_sections that address the washing of hands for food service_and related_personnel. According to_the Food Code regulations, a person must wash after using_the bathroom, sneezing, coughing, using a disposable_tissue, using tobacco, eating or drinking, handling soiled utensils, and when_switching from raw foods to ready-to-eat foods, and_any other activity that potentially contaminates the_hands.
In addition, the Food_Code_describes a proper hand