Taharah, a life-saving innovation

TAHARAH ACCESSORY

First of Its Kind, Ever!

New York State Department of Health Employee Hygiene Code states the following:

14-1.70 Employee Health.

No person is to work in a food service establishment:

• (a) in a capacity which can result in contamination of food or food-contact surfaces with disease-causing organisms;
• (b) while infected with a disease in a communicable form capable of transmission by food;
• (c) who is otherwise a carrier of organisms that cause such disease; or
• (d) while afflicted with a boil or infected wound.

14-1.71 Employee cleanliness.

Employees are to maintain a high degree of personal cleanliness and are to conform with good hygienic practices when working in food service establishments. Employees are to wash their hands and exposed area of arms thoroughly with soap and warm water before starting work, and as often as may be necessary to remove soil and contamination.

Thereafter, employees are to wash hands thoroughly after using the toilet, smoking, sneezing, coughing, eating, drinking or otherwise soiling their hands before returning to work. Employees are to keep their fingernails clean and neatly trimmed.

CDC/FDA: Personal Hygiene: Why is handwashing important?

Handwashing reduces the spread of pathogenic microorganisms that are transmitted through food. The hands of food employees can be colonized with microorganisms such as Staphylococcus aureus or contaminated with organisms from human fecal material, such as Norovirus, Shigella spp., hepatitis A virus, E. coli O157:H7, or Salmonella Typhi, or contaminated from raw animal foods, with E. coli O157:H7 and Salmonella spp. These and other pathogenic microorganisms can get on the hands from a number of sources and then move from hands to food during preparation and service.

An infected food employee and/or food employees with unclean hands, and exposed portions of arms or fingernails, can contaminate food. If a consumer eats contaminated food, foodborne illness may result.

When should food employees wash their hands?

They should do this immediately after engaging in activities that contaminate the hands and:

• When entering a food preparation area;
• Before putting on clean, single-use gloves for working with food and between glove changes;
• Before engaging in food preparation;
• Before handling clean equipment and serving utensils;
• When changing tasks and switching between handling raw foods and working with RTE foods;
• After handling soiled dishes, equipment, or utensils;
• After touching bare human body parts, for example, parts other than clean hands and clean, exposed portions of arms;
• After using the toilet;
• After coughing, sneezing, blowing the nose, using tobacco, eating, or drinking; and
• After caring for or handling services animals or aquatic animals such as molluscan shellfish or crustacea in display tanks.

 To date, there are zero health code compliance in the United States from our eateries & food prep. facilities:

In order to be in compliance with this NYS Dept. of Health Code, restaurants and food preparation facilities shall install our patented personal hygiene monitoring systems (US9558647 B1) in all of their outlets.  The ‘Taharah’ system helps reduce the incidences of foodborne illnesses caused by the unsanitary personnel hygiene of food handlers in our eateries and places of food preparations nationally and internationally. Unfortunately, as of to date, none of the over 850,000 restaurants in the United States utilizes a proven system in monitoring their staffs’ personal hygienic compliance.

According to the US Center for Disease Control (CDC): “it estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Estimating illnesses, hospitalizations, and deaths for various types of diseases is a common and important public health practice.”

 Due to this deadly yet preventable violation of our health codes by all public eateries and food prep facilities, we are grateful to be able to help stop it immediately.  After years of engineering design studies and tens of thousands of dollars, were excited to announce this life-saving milestone, Taharah. This patented hygiene monitoring system shall save thousands of lives and billions of productivity dollars for restaurants, food preparation and some medical facilities. http://nypost.com/2017/09/30/chances-are-you-wash-hands-wrong-and-its-making-you-sick/

For further information about these systems or to be one of our original early investors, please email your inquiry to: info@muslimparrot.com.  www.muslimparrot.com Or call 718-822-5555. Thank you.

What is Taharah?

Taharah by its linguistic definition, refers to the process of cleansing and the removal of anything that may pollute that object (e.g. dirt, spots, odor, germs) with things that are unwanted or harmful to that person.