In a recent QSR® article, Lisa van Kesteren, SeeLevel HX Founder/CEO, unintentionally gave the industry a perfect four-point outline for protecting restaurant brands with verified- Read more about The Handwashing Factor In Avoiding Chipotle-like Brand Damage
to Overcoming Underwashing
The chain of cleanliness risk factors is led by poor handwashing. It is the #1 cited element in outbreak investigations. The risk of the unwashed hand has largely gone unaddressed because of the lack of standards and meaningful measurement tools. New monitoring technologies are proving to be game changers. Verified clean hands, ServeReady® Hands, protect brands and are emerging as a customer-valued reason to return - a new corporate asset.
Managing risk is the primary driver in handwashing enhancement initiatives. It defines handwashing protocols. Process control is a minimum outcome. Risk assessment requires collaboration as the microbiologically savvy professional helps balance the technical severity of risk with the C-Suite's view of probability. Once the handwashing process is agreed, future changes in supplies and equipment must be made in the context of risk, avoiding the maxi-expenses of an outbreak or recall frequently caused by a string of mini cost-cutting measures which erode compliance behaviors.Learn More on Assessing Risk
Resources: Understanding Risks
Set Safe Level Standards
Standards provide the language for inter-departmental collaboration in agreeing the goals for training as well as customer and brand protection. This step translates the management's tolerance for risk into traceable performance numbers.Learn More on Setting Safe Levels
Train & Motivate
Training must be preceded by education, covering the "Why" of handwashing. This is key in engaging the food handling staff in the professionalization process. Workers must want to wash their hands if the gains from the training are to be sustained. Make it personal and visual.Learn More on Training & Motivating
Resources on Training & Motivating
Verification closes the loop by reporting policy-based performance. What gets measured and acknowledged gets done. Rewarding the good and disciplining the less-than acceptable behaviors are key to sustainability.
A Successful Monitoring Plan…
Looks a lot like a business plan or a document seeking funding for a new business. A statement of values sets the direction for the objectives, budgets, team and timetable.
The strategy and tactics are collaboratively agreed. Shared handwashing data becomes the common language to sustain this marker of brand protection.
for a Successful Monitoring Plan
Continuous improvement in handwashing is the best standard in lowering the risk of brand-damaging outbreaks. Solid, reliable data becomes the foundation on which to build years of success. This calls for a long-term alignment of resources, hence a strategic view.Learn More about Monitoring
for a Successful Monitoring Program
A menu of resources is available to address specific issues and assist in the implementation and verification stages. Data quickly becomes the common language for project-critical departmental collaboration.Resources for Monitoring
The HandsOn™ System for
ServeReady® Hands & TouchReady® Surfaces
The HandsOn™ System is a five step risk-based program to overcome the underwashing of hands and the surfaces most likely to contaminate those hands. It is a roadmap to assess current risks, set standards and implement integrated best practices. Its design is to motivate, control and sustain better behaviors. HandsOn is HACCP for hands executed for continuous improvement.
Leadership Forum Members
Raise hand sanitizer effectiveness when away from home
Bureaucracy buries addition to public health
Originally published in the 11-20-17 edition of Food Safety News. Republished with permission.
Pathogens met their Waterloo as more than 400 culinary professionals staged a two day pursuit of the latest advances in nutrition and food safety. The annual campaign is sponsored by Martin Brothers, a regional distributor focused on the culinary needs of hospitals and nursing homes.Read more about Handwashing for Life Olympics: Battle at Waterloo
Collaborative handwashing assessment
Sixty-two healthcare culinary professionals volunteered to share their opinion of handwashing at their establishment, a kitchen in either a hospital or nursing home in the Midwest.Read more about Handwashing: Frequency vs. Quality
Thanksgiving, the eater's favorite holiday. Ours always starts on Wednesday with a little pre-prep and gathering last minute supplies.
As joyous the occasion, it’s also a special feast day for bacteria and virus, particularly for salmonella and norovirus – the poster children for holiday pain. Staying well can make the difference between a memory of magic or misery. Good hand hygiene can do more for protecting holiday health than an over-cooked Turkey.Read more about Thanksgiving’s Top 10 Tips For Healthy Hands & Wellness
Chemical irritants removed
Fast-paced foodservice work results in frequent hand contamination. Frequent handwashing is a must but most hand soaps are formulated for few handwashes per shift with a focus on quick foaming and grease cutting. Both criteria can result in damaged skin which is then even harder to clean.Read more about Soap Formulated For Frequent User
Data-driven continuous improvement for restaurants and hospitals
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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