Are Electric Hand Dryers Really More Hygienic Than Towels?

Walk into many modern hospitals, office blocks, shopping centres or motorway service stations today and you will often find electric hand dryers replacing the once-familiar roller towels or paper towels. 

The shift has largely been driven by two arguments: cost and environmental impact. Electric dryers eliminate the need to constantly replenish paper supplies and reduce waste sent to landfill, while also lowering ongoing servicing costs for facilities managers.

From a purely economic perspective, the logic is clear. A single hand dryer can serve thousands of uses with minimal maintenance, whereas paper towels must be manufactured, transported, stocked, and disposed of. For large institutions handling hundreds or even thousands of visitors daily, those savings quickly add up.

Environmental considerations also play a role. Many organisations now aim to reduce paper consumption and waste streams as part of broader sustainability commitments. On paper (no pun intended), electric dryers appear to be the greener option.

However, hygiene is where the debate becomes more complicated.

An architect cousin of mine always refused to specify electric hand dryers in the commercial buildings he designed. 

His reasoning was simple: he believed they could act as breeding grounds for bacteria and germs, particularly in busy public washrooms where hygiene standards may not always be perfect.

His concern is not entirely unfounded. Several scientific studies have suggested that certain types of high-speed hand dryers can disperse bacteria into the surrounding air. 

When a powerful stream of air blasts water from hands, it may also blow microbes from the skin and surrounding surfaces into the room. 

Some research has even found that dryers can pull in bacteria from the washroom air and deposit them onto freshly washed hands.

Paper towels, by contrast, physically remove moisture and bacteria from the skin when used to dry hands. They also allow people to use the towel to turn off taps or open the bathroom door, reducing the chance of re-contamination.

Of course, not all dryers are created equal. Modern models increasingly incorporate HEPA filters and antimicrobial surfaces designed to reduce bacterial spread. Proper maintenance and regular cleaning also make a significant difference.

Still, the question remains an interesting one for architects, building managers and healthcare professionals: should convenience, cost and sustainability outweigh potential hygiene concerns?

In high-risk environments such as hospitals and clinics, some infection-control specialists still favour paper towels for precisely this reason.

Some hand dryers cause water to drip onto radiators if the hand dryer is place over them leading to rusting. And the insides of an ultra modern hand dryer where people had to vertically insert their hands to dry them looked absolutely filthy and was clearly a breeding ground for many different types of disease. And this was in the washroom of a hospital.

So while electric hand dryers may represent progress in efficiency and sustainability, the humble paper towel might still have a place, especially when cleanliness matters most.

Christmas Catering Warning: Why Food Safety Failures Can Destroy a Business

A business-focused warning on Christmas food safety, outlining the risks, legal consequences and reputational damage food poisoning outbreaks can cause to catering and hospitality businesses.

For many businesses, Christmas is the busiest and most profitable time of the year. Hospitality venues run at full capacity, offices host festive events, charities provide community meals, and temporary catering operations spring up everywhere.

It is also the time of year when food poisoning outbreaks spike, and when a single mistake can cause lasting reputational, legal and financial damage to a business.

Food safety at Christmas is not just a hygiene issue. It is a business risk.

Why Christmas Increases Food Safety Risk for Businesses

The festive period creates conditions that significantly raise the likelihood of foodborne illness:

High volumes of food prepared in short timeframes

Seasonal or temporary staff with limited training

Overcrowded cold storage and rushed prep areas

Extended opening hours and staff fatigue

Increased use of buffets, shared platters and pre-prepared food

Under pressure, even well-run kitchens can slip. Regulators, however, do not offer festive exemptions.

The Business Consequences of Food Poisoning Outbreaks

A single incident can lead to:

Environmental Health investigations

Temporary or permanent closure

Poor hygiene ratings published online

Legal claims and compensation payouts

Loss of customer trust and future bookings

Severe reputational damage on social media

In extreme cases, particularly where vulnerable people are affected, businesses may face criminal prosecution.

At Christmas, when incidents attract higher media attention, the fallout can be swift and unforgiving.

Key Food Safety Risks Businesses Must Control

1. Temperature Control Under Pressure

Overfilled fridges and hot holding units are common in December.

Cold storage must remain at 5°C or below

Hot food must be held at 63°C or above

Cooked food must be cooled quickly and stored safely

Reheating must be thorough and done only once

Temperature logs should never be guessed or backfilled.

2. Seasonal Staff Are a Known Weak Point

Temporary workers are essential during peak periods, but they increase risk.

Food hygiene training must be provided before handling food

Supervision is critical during busy services

Assumptions about prior experience are dangerous

Lack of training is one of the first issues identified during inspections.

3. Cross-Contamination Risks Increase at Christmas

Busy prep areas make separation harder but more important.

Raw and ready-to-eat foods must be kept strictly separate

Colour-coded boards and utensils must be enforced

Handwashing procedures must be followed consistently

Festive menus often involve poultry, gravies and large joints of meat, all high-risk if mishandled.

4. Buffets and Shared Service Need Extra Care

Self-service food significantly increases contamination risk.

Food must not be left out beyond safe time limits

Serving utensils must be replaced regularly

Clear allergen labelling is essential

High-risk foods may be inappropriate for certain settings

Buffets are convenient, but they require careful management.

Vulnerable Groups Increase Duty of Care

Businesses serving older people, children, pregnant women or immunocompromised individuals must apply stricter controls.

Care homes, hospitals, schools, charities and community events must avoid high-risk foods and ensure clear allergen management. Failure here can have serious legal and ethical consequences.

Compliance Is a Commercial Asset

Strong food safety practices are not a burden — they are a competitive advantage.

Better inspection outcomes

Higher hygiene ratings

Increased customer confidence

Reduced risk of disruption during peak trading

At a time when customers are choosing venues carefully, visible professionalism matters.

A Preventable Risk in a High-Value Season

Christmas food poisoning outbreaks are rarely the result of one dramatic error. They are usually caused by small shortcuts, rushed decisions, or systems failing under pressure.

For businesses, the cost of prevention is always lower than the cost of recovery.

Christmas should be remembered for record takings and satisfied customers,  not for investigations, illness and reputational damage that lasts long into the new year.

Commercial Premises: Avoiding Common Pitfalls in Hygiene and Safety

When managing or designing a commercial space, hygiene and safety should be top priorities. 

However, these aspects are often overlooked, leading to potential hazards for employees, customers, and the business itself. 

From ill-thought-out hand drier placement to flooring that becomes treacherous when wet, small oversights can cause big problems. Here, we examine some common pitfalls and how to avoid them.

1. Poor Placement of Equipment

Hot air hand driers positioned directly over metal radiators might seem inconsequential but can create significant safety and hygiene issues. The constant exposure to moisture from dripping hands can encourage rusting, degrade the radiator’s efficiency, and make cleaning difficult. Worse still, the combination of metal and water increases the risk of burns or other injuries if someone accidentally touches a heated, rusted surface.

Solution: Position hand driers away from heat sources and ensure adequate space for proper air circulation. Install drip trays or mats underneath to catch residual water. Or use paper hand towels, instead.

2. Inappropriate Flooring Materials

Slippery tiles in areas prone to wetness, such as entrances, kitchens, or washrooms, are accidents waiting to happen. While sleek tiles might look appealing, they can become hazardous when wet, leading to slip-and-fall incidents and potential legal liabilities for the business.

Solution: Use anti-slip flooring materials in high-risk areas. For existing slippery floors, non-slip coatings or mats can improve safety. Regularly monitor and clean these spaces to prevent puddles from forming.

3. Insufficient Drainage Systems

Poor drainage is another common problem in commercial settings, particularly in kitchens and washrooms. Water pooling due to clogged or inadequate drains can cause slips, foul odours, and even pest infestations.

Solution: Ensure all drains are adequately sized and regularly maintained. Installing floor grates and angled surfaces can help channel water towards drainage points.

4. Overlooking Ventilation Requirements

Inadequate ventilation can lead to poor air quality, excessive humidity, and the build-up of mould or bacteria. This is particularly critical in areas like kitchens or washrooms, where moisture levels are higher.

Solution: Invest in high-quality ventilation systems designed for the specific needs of the premises. Conduct regular inspections to ensure ducts are clean and functioning optimally.

5. Substandard Lighting

Poor lighting is not just a productivity issue; it can also create safety hazards. Dimly lit areas may hide spills, uneven flooring, or obstructions, increasing the risk of accidents.

Solution: Install appropriate lighting for each area of the premises. For kitchens, entrances, and stairways, prioritise bright, even lighting. Energy-efficient LED lights can provide reliable illumination while reducing electricity costs.

6. Ignoring Fire Safety

From blocked fire exits to the use of combustible materials in fittings and furniture, fire hazards are a prevalent issue in commercial spaces. An inadequate number of fire extinguishers or poorly maintained fire alarms can exacerbate the risk.

Solution: Conduct a fire risk assessment to identify hazards. Ensure exits are clearly marked and unobstructed, and regularly test fire alarms and extinguishers. Train staff in fire safety protocols and provide clear evacuation procedures.

7. Poorly Maintained Hygiene Facilities

Neglecting hygiene facilities not only breaches regulations but also creates an unpleasant experience for employees and customers. Dirty washrooms, overflowing bins, and unstocked supplies can damage your business's reputation.

Solution: Implement a robust cleaning schedule. Equip facilities with high-quality soap dispensers, paper towel dispensers, or reliable hand driers. Assign personnel to regularly inspect and restock supplies.

8. Inefficient Waste Management

Overflowing bins, improper waste segregation, and inadequate pest control measures are common but critical oversights. Poor waste management can lead to bad smells, pest infestations, and even health code violations.

Solution: Use appropriately sized bins and schedule regular rubbish collection. Separate recyclables, general waste, and food waste to streamline disposal. Ensure rubbish areas are secure to deter pests.

9. Lack of Accessibility

Inaccessible entrances, narrow doorways, or improperly designed washrooms can alienate customers and staff with disabilities, putting your business at risk of non-compliance with legal requirements.

Solution: Follow accessibility guidelines, such as ensuring doorways are wide enough for wheelchairs, installing ramps, and providing accessible toilets with grab bars and emergency pull cords.

Final Thoughts

A proactive approach to hygiene and safety is essential for any commercial premises. By identifying and addressing potential hazards—whether it’s the placement of hand driers, flooring choices, or drainage issues—you can create a safe, clean, and welcoming environment. Investing in these measures not only protects your staff and customers but also shields your business from reputational damage and potential legal consequences.

Remember: prevention is always better than cure. Taking the time to assess and improve your premises today could save you significant trouble tomorrow.