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1. Shake the bottle of GloGerm oil well and place a small amount, about the size of a quarter, into the palm of one hand and spread over both hands completely as if applying hand lotion. Be sure to cover hands completely, particularly under nails, around cuticles and between fingers. Wipe off excess with paper towel. Do not let oil contact clothing as staining may result. When using white Glo Germ gel, use same procedure with a pad of gel about the size of a nickel. Wiping off excess is usually not necessary.
2. Place hands under UV lamp to view “glowing germs” that exist before hand washing. Demonstration works best in a darkened room.
3. Perform the FDA-recommended hand wash using soap and warm water. The amount of effort required to remove the simulated germs is equal to that of removing most bacteria.
Again, place hands under UV lamp, paying special attention to thumbs, areas around nails and between fingers, The UV lamp reveals the remaining “germs” as proof of improper hand washing.
4. Complete removal of Glo Germ with normal washing is more difficult if skin is chapped or cracked, indicating that bacteria is also harder to remove. This will require a hand care regime with a quality lotion twice daily and a judicious use of a hand sanitizing gel.
1. Lightly dust a small amount of Glo Germ powder over an entire surface area.
2. Clean the surface until all visible powder disappears.
3. Pass the UV lamp over the surface; the remaining traces of powder will glow on the areas that weren’t washed thoroughly. When checking restroom areas for cleanliness, UV lamp may be used for the detection of urine without using Glo Germ powder.
1. Sprinkle powder very lightly over a head of lettuce, tomato or another fruit or vegetable to be processed by trainees so that powder is not visible in ordinary light. Food used is to be discarded after demonstration.
2. Have trainee’s process food using their normal procedure and kitchen utensils.
3. Use UV lamp to show how the “glowing germs” are spread to hands, cutting boards, knives and to other foods.