Would your customers appreciate knowing that they are shopping at the cleanest, safest, most hygienic store possible?
If you asked 100 of them, how many do you think would say they would rather shop at a dirty or un-hygienic store?
Are your customers and their business worth protecting?
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Throughout any given business day, hundreds or even thousands of individuals access the same areas inside your business.
This high concentration of human traffic and turnover can represent elevated health risk factors for patrons and employees alike.
When you introduce food to the equation, you also introduce food born illnesses and additional pathways to cross contamination.
Grocery carts alone have now been cited in more than one study.
While some stores offer antibacterial wipes for customers, a 2011 study by the University of Arizona still concluded that 50% of carts tested across a four state area were positive for E.coli. and that 72% of them carried fecal bacteria.
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Our proprietary HealthyStore technology means hygienically enhanced, multi-dimensional, real world protection for your entire facility.
HealthyStore provides customers with an easy visual reference of your commitment to a safe and sanitary shopping experience…..
….but HealthyStore isn’t just technology or products, or a fancy decal; its a mentality and a constant state of awareness. It means diligent, well trained employees and a commitment to your patrons.
HealthyStore tells the world, you are serious about clean, serious about hygiene and serious about protecting the health and well being of those who choose to give you their business.
**HealthyStore is a technologically empowered Culture of Hygiene**
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Areas for Hygienic Enhancement can include:
- Checkout Areas – Counters / Registers / Conveyors
- Card Payment Keypads
- Shopping Carts and Baskets
- All Doors and Entry Points
- Cooler Doors and Handles
- Customer Service Areas and Counter-tops
- Administrative and Office Areas
- Food Preparation and Storage Areas
- Employee Break Areas
- Restrooms (comprehensive)
- ANY common contact surface
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How clean is your store?
Is every employee doing a proper job at maintaining your store’s Hygiene?
Are your hygiene practices really safe and effective?
BE SURE:
Real-time assessment of individual employee, departmental and whole-facility Hygiene performance.
>>> A documented record of hygiene and corrective actions should be as important as product recall compliance.
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ICS Surfaces in your store can continually reduce and destroy Infectious Pathogens.
Our Infection Prevention Systems empower retail and grocery environments to continuously and comprehensively reduce air and surface borne: Bacteria, Viruses, Molds, Fungus, Odors and VOCs including:
- Campylobacter is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
- Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections.
- E. coli O157:H7 – Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. In 3% to 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. This severe complication includes temporary anemia, profuse bleeding, and kidney failure.
- Calicivirus, or Norwalk-like virus causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands.
- MRSA and Staph
- Hepatitis A, B and C
- Tuberculosis
- H1N1, H3N2, Avian Flu,
- Common Colds and flu
- Rhino-, Noro- and Rotavirus
- E. Coli and Salmonella
- Herpes / HIV
- Tinea Pedis (Athletes Foot)
- Streptococcus
- Fungus, Molds and More
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ICS’ Infection Prevention Systems Partially Include:
- Professionally Installed, Chemical Free Antimicrobial Surface Coatings
- Certified Effective, HVAC integrated UV air disinfection
- Dry on Contact Antimicrobial Sprays and Foggers
- Wash-In Antimicrobial Treatments for Uniforms and Linens
- Infection Prevention Kiosks and Antimicrobial Supply Dispensers