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R Hassinger

Publications and source records attributed to R Hassinger.

4 recordsLinked to original sources
PubMed1999

Quick and continuous improvement through kaizen blitz.

It is our objective to provide you with a step-by-step approach to conducting a kaizen blitz within two days and describe how to achieve dramatic performance improvement with employee buy-in through this process. Kaizen blitz has been used dozens of times by the authors, and in some instances the same area has been blitzed as many as four times, with significant improvements each and every time. Employees have even taken it on themselves to conduct informal blitzes as a continuing improvement effort after a formal blitz has been conducted in their area. Blitzes can succeed in a variety of environments. The morning after the employees of one company attended this presentation, they self initiated a mini-blitz and discovered opportunities for improvement that they enthusiastically presented to management.

Efficiency, Organizational↗
PubMed1988

[The distribution of microorganisms in household kitchens. I. Problems, experiments, results].

Epidemiological investigations have demonstrated that insufficient hygiene in households results in increasing health hazards. In order to be able to recommend ways to disrupt infection chains it was necessary to explore the most important pathways of cross-contamination. Housewives without special training were instructed to prepare a complete meal, in the kitchen of a modern, vacant apartment. Among the raw products provided was minced meat, contaminated with Sarcinae (unbeknown to the housewives) in a quantitative manner. When cooking and cleaning procedures were completed we analysed household utensils and surfaces by Rodac impressions and swabs. The test organisms could be detected on all inspected surfaces and on the dining-table with albeit different frequencies. The following locations showed an especially high degree of cross-contamination: a) working-surfaces, especially boards of wood and plastics. b) cutting-machines, c) kitchen-machines. These results agree with literature data. By careful disinfection, i.e. by application of a 0.5% solution of hypochlorite, the contaminations could be removed. We assessed this when arranging the kitchen for the next test. Since it is impossible to practise disinfection procedures in a household kitchen on the same scale as in an operating room, we tried to achieve at least a limited disinfection by household cleansers with germicidal properties. In our opinion a minimum reduction of five log stages, demanded in the medical area, can not be achieved in a household kitchen and indeed it is not necessary. A reduction of the microbial counts to 10% of the original value would already be useful, as toxic levels of microbial counts will be reached later especially when there is simultaneous refrigeration. Correct dosage proved to be one of the main practical problems because a discrepancy exists between the low concentration of tensids, necessary for cleaning, and the relatively high dose necessary for germ-killing compounds. Diluted DOMESTOS proved to be a cleaning agent and germicide, but was, however, blamed for chlorine odour, especially when diluted with warm water. A greater acceptance level was reached with a peroxide-containing cleanser, which, however, was not sufficiently germicidal, when applied in diluted form. The concentrated formulation was more effective in everyday experience, but for this housewives had to wear rubber gloves. This was reported to be complicated and uncomfortable, and indeed the search for better formulations must be continued. (In communication II comparisons with the bibliography and hygienic consequences will be published.)

Cooking and Eating Utensils↗
PubMed1988

[The distribution of microorganisms in household kitchens. II. Evaluation of results and hygienic inferences].

The very high morbidity rates of Enteritis infectiosa diseases demand improved prophylactic measures. An important indication of the source of these illnesses is the fact that infections in private households are about three times more frequent than in canteens. Indeed, the rise in morbidity is undoubtedly caused by inadequate treatment of raw products, of meal rests and by insufficient heating processes. Furthermore, in household kitchens no efforts are made to interrupt infection chains, and disinfections are considered as superfluous and housewives are content if their kitchens appear to be clean. The aim of our study performed in a normal household kitchen, was to investigate cross-contamination caused by pathogens, introduced into the kitchen from outdoors. A further aim was to establish the main sources of contamination in order to be able to recommend practical disinfection procedures. The main fields of contamination discovered when 55 meals prepared were: a) working surfaces (including boards of wood and plastics) b) kitchen- and cutting-machines. The amount of test organisms (Sarcinae), introduced into the kitchen (unbeknown to the housewives) by experimentally contaminated minced meat was only reduced by common cleaning procedures, in sofar as nearly half of the original contaminations could be demonstrated to be still present. However, when the normal cleanser was replaced by one containing hypochlorite, and with retention of the same working routines, about 90% bacteriologically clean surfaces were determined. In this way it could be demonstrated that infection chains can be interrupted. It is, however, not correct to compare the efficiency of these procedures with the efficiency of disinfection, according to the Federal Infectious Diseases Act (Bundesseuchengesetz). On practical application of these experiences it must be borne in mind that housewives should not be forced to apply medical disinfection procedures: indeed, traditional and practised cleaning methods should be retained, as far as possible. We recommend therefore that manufacturers supply household cleansers with an anti-bacterial additive, after its application in the kitchens working surfaces and machines are bacteriologically clean. Additionally housewives should be appropriately informed about the necessity of these manipulations. We consider minimization of toxicity and a thorough environmental compatibility of formulations to be self-evident.

Cooking and Eating Utensils↗