Rinse Right Team Blue B Sketch Model Review Background Proper - - PowerPoint PPT Presentation

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Rinse Right Team Blue B Sketch Model Review Background Proper - - PowerPoint PPT Presentation

Oct 25, 2023 109 likes •182 views

Rinse Right Team Blue B Sketch Model Review Background Proper Handwashing reduces the incidence of foodborne illnesses of Americans get food poisoning every year. 5.3% of people in a Michigan State University study washed their

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Rinse Right

Team Blue B Sketch Model Review

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Background

  • ⅙ of Americans get food poisoning every year.
  • 5.3% of people in a Michigan State University study washed their

hands 15 seconds or longer.

  • 0% of people in one Iowa State study observed correct

handwashing at a restaurant.

Proper Handwashing reduces the incidence

  • f foodborne illnesses
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Our product aims: to encourage proper hand washing technique

Wet Lather Scrub (~20s) Rinse 4 Step Process:

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What we’ve learned

  • A more powerful pump for the soap dispenser is

needed

  • Mechanism is feasible!
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Market Potential

Food poisoning costs the US economy a conservative estimate of 15 billion dollars, per year. The United States faucet market is $4.9 billion Target Audience:

  • Restaurants and food trucks
  • Schools and Public Bathrooms
  • Teaching children in the home
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Goals

  • Two modes:

○ Handwashing mode ○ Regular faucet mode

  • Could replace any

normal automatic faucet

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References

  • Borchgrevink, C. P., Cha, J., and Kim, S., 2013, “Hand Washing Practices in a College Town

Environment,” Journal of Environmental Health, 75(8), pp. 18–25.

  • Nutrition, C. for F. S. and A., “Training Resources - Retail Food Protection: Employee Health and

Personal Hygiene Handbook” [Online]. Available: https://www.fda.gov/food/guidanceregulation/retailfoodprotection/industryandregulatoryassistancea ndtrainingresources/ucm113827.htm#personal. [Accessed: 04-Oct-2018].

  • S, Hoffmann, ra, Maculloch, B., and Batz, M., “Economic Burden of Major Foodborne Illnesses

Acquired in the United States” [Online]. Available: https://www.ers.usda.gov/publications/pub- details/?pubid=43987. [Accessed: 04-Oct-2018].

  • Strohbehn, C., Sneed, J., Paez, P., and Meyer, J., 2008, “Hand Washing Frequencies and

Procedures Used in Retail Food Services,” Journal of food protection, 71, pp. 1641–50.

  • 2018, “When & How to Wash Your Hands | Handwashing | CDC” [Online]. Available:

https://www.cdc.gov/handwashing/when-how-handwashing.html. [Accessed: 04-Oct-2018].