Leadership Forum Members
Conquering this enemy is increasingly a matter of choice
BY JIM MANN | SEPTEMBER 20, 2016
Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.
Data challenges the status quo
Years of unchecked failures in handwashing compliance have quietly morphed into an unwritten operational culture within many foodservice organizations. The truth is now exposed as risks rise and the costs of electronic monitoring fall. Operators are checking their assumptions by installing the new electronic hand hygiene monitoring technologies. Data documents the reality of the gap between the operation’s Mission Statement and the culture identified by the handwashing reality.
Implications of new anti anti-bac FDA ruling
To use or not to use anit-bac soaps is a very minor decision in foodservice compared to motivating staff to wash more often.
Whole genome sequencing, WGS, is a new motivator for enhanced high-touch surface cleaning and handwashing in all locations where people are preparing or serving food. More broadly, it is a robust laboratory procedure for the DNA fingerprinting of pathogens. This advancement provides the opportunity to stop outbreaks sooner and avoid additional illnesses by the rapid and accurate identification of the specific strain of a pathogen while lighting the path to its source.
Chart republished with the permission of SRM Inc.
You are invited . . .
Learn not only about the latest of technology choices in electronic handwash monitoring for Foodservice, but the path to secure the budget and C-Suite support.
Where: The National Restaurant Association’s annual meeting of the Quality Assurance Executive Study Group, October 5-7, at the Loews Hotel in Philadelphia, http://www.restaurant.org/Events-Networking/Networking-Groups/Quality-Assurance
The SaniTwice® protocol is a special friend of bedridden patients
New posters created to mark 10 years of seeking Food Code approval
Data plus leadership records sustainable gains in handwashing behaviors.
Culture change is often cited as a requirement where hand washing rates need to be doubled to reach a safe level. The Atrio Restaurant in Carmel, Indiana, lead by Chef Peter Fulgenzi, took on that task, challenging his staff to accept their professional role in serving safe food and giving them a measurement tool to verify handwashing without filling in tedious logs.
Electronic monitoring of handwashing reveals the risky reality.
Suspected low handwashing rates are increasingly being confirmed with the aid of electronics. Potential brand damaging outbreaks threaten restaurants and healthcare foodservice but this recurring under-washed condition is rarely the topic of C-Suite discussions.
Fight Bac! webinar carries efficacy message to consumers
Hand Hygiene: Efficacy Update and Educator Tools was the title of Fight Bac!’s webinar where academia checked in on the value of SaniTwice® in water-scarce situations commonly facing the away-from-home public. These include outdoor fairs, sporting events and petting zoos.
“How am I doing today?”
Waisted staff training time and treasure can now be redirected to a sustainable handwashing solution. Data has been the missing link, rendering the having of standards for handwash frequency nearly impossible. Training on when to wash is important but is multiplied in value when staff can see how they are doing in real-time.
Workshop to raise handwashing standards to match menu risks
Misunderstanding of regulations perpetuates poor cleaning
Many operators and even regulators continue to use and recommend cleaning restaurant tables and other high-touch surfaces with a reusable rag stored in a bucket of sanitizing solution.
Olmsted County, MN continues to lead the way
This email, submitted to Handwashing For Life by Olmsted County’s environmental health manager, Mike Melius, serves as a more meaningful update on Scheduled Inspections than anyone at Handwashing For Life Institute could offer.
“ quality controls … to safeguard consumer and employee health.”
2016 is starting out as a potential watershed for foodservice, nursing home and hospital handwashing. Two high profile Norovirus outbreaks at Chipotle restaurants in 2015 were followed by two legal actions and a 35% drop in Chipotle’s stock price. Controlling Norovirus is highly dependent on good handwashing.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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