Rinse Right Team Blue B Sketch Model Review
Background Proper Handwashing reduces the incidence of foodborne illnesses 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.
Our product aims: to encourage proper hand washing technique 4 Step Process: Wet Lather Scrub (~20s) Rinse
What we’ve learned ● A more powerful pump for the soap dispenser is needed ● Mechanism is feasible !
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
Goals ● Two modes: ○ Handwashing mode ○ Regular faucet mode ● Could replace any normal automatic faucet
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].
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