Leadership Forum Members
“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.
Time saving and improved efficacy are the drivers
UV success as a cleaning protocol in hospitals now helps define food service and food processing niches for potential application.
Celebrating the Culture of Caring
S.Truett Cathy, founder of the very successful Chick-fil-A chain, had “Hire for Culture” as his #1 criteria in recruiting new employees at all levels. Foodservice operators who hire right have employees who care. This group needs leadership and regular feedback on their performance.
A FSMA Produce Rule solution
Research has found that farmhand’s hands are a major factor in contaminating ready-to-eat produce. Conventional thinking about feces-contaminated water and manure fertilizer as the major sources was challenged in a study by Emory University. Their research included a successful field-testing of SaniTwice®, referred to as the "two-step ABHS intervention" (Alcohol-Based Hand Sanitizer.)
Please join this annual campaign, sponsored by the CDC facilitated Clean Hands Coalition. Raise awareness of the dangers of poor hand hygiene. Check out a variety of ideas to improve the away-from-home wellness factor in everyone's life.
Clean hands are the cure to the spread of colds, the flu and those illnesses acquired in our schools, offices, restaurants, nursing homes and hospitals. http://handwashingforlifehealthcare.org
For those preparing or serving food, print and post the International Clean Hands Week poster attachment to this blog as a reminder to all.
How to use handwashing as the trigger
Culture change. The food safety culture. The culture of cleanliness. The Renaissance impact. Many books have been written and seminars given. Yes, corporate culture for centuries has guided progress on a path of continuous improvement. Culture change is regularly embraced by food and patient safety leaders as a noble and needed solution to their woes but their advocacy comes without an implementation manual.
There are many causes of the deaths attributed to infections acquired away from home - in restaurants, hospitals and nursing homes. Respectfully, those annual statistics are 3,000, 99,000 and 380,000. These numbers scream out for transformation to a culture of caring. The CDC reminds us that "Handwashing is the single-most important means of preventing the spread of infection." Poor hand hygiene is the most frequently cited contributing factor in outbreak studies.
Some historians go back to the Renaissance in Italy, where the risk of the plagues of the Middle Ages called for a large-scale culture change. Leaders stepped forward to define corrective actions. Replacing feudalism with capitalism was a key component. Cleanliness emerged as a popular differentiator, supported by sweeping changes in art and architecture.
Filtering out the marketing fluff around surface disinfectants
New surface cleaners stream in for consideration, attempting to change the market or at least carve out a niche. Many times lab data is provided, always finding a test method to make the new look good. This phenomenon is witnessed most frequently for new disinfectants where kill is demonstrated and cleaning is ignored.
Why women win competitive handwashing events
Are women better hand washers? No. Do women have cleaner hands? Yes, provided they lose the hand-bling and the artificial nails.
Handwashing For Life has witnessed and judged thousands of handwashes under competitive conditions. The contest is known best as the Handwashing Olympics. GlitterBug UV lotion is applied to hands and washed off. A UV light illuminates missed spots and areas. The results are noted using the ProGrade scorecard.
The case for obsessive hand hygiene
Travelers are herded into shared spaces and exposed to each other’s profile of pathogens hour after hour. A quick turn-around of the plane, train or cruiser leaves a residual base of germs to build on and the recharging of these reservoirs starts again. There is one universal precaution that works well - GOOD HEALTH! Second to that is obsessive hand hygiene.
Ten Commandments For The Caring Traveler
Legal action lerks with every meal prepared or served away from home.
Who owns the low-handwashing problem in chain restaurants?
Handwashing frequency is often less than desirable in most all restaurants with workers seeing little reason to wash more often and claiming to have little time as customer service trumps clean hands. Training helps but improvements don't endure. Quality Assurance doesn't have a handwashing system to monitor. Most all operational level employees, auditors, inspectors and headquarters' Quality Assurance teams know their handwashing rates are lower than desired. Who owns this problem?
The remedy for stored-data concerns
The Handwashing For Life HACCP/HARPC-Hands Scoreboard is a component of EHHM, Electronic Hand Hygiene Monitoring. It is the scoreboard screen or marquee positioned in clear view of the kitchen and wait-staff work stations to assure the food handling team of their current handwashing performance that they are on pace to reach their previously agreed Safe Level Standard for the shift, the day or the current period. For an understanding of HARPC, read this article.
A focus on non-food-contact surfaces
High-touch surfaces are often an enemy of wellness. Colds, flu and norovirus are among the most common pathogens acquired by unsuspecting staff and their guests. These contaminated surfaces are a major driver in staff absenteeism as well as other negative outcomes from a casual touch and transfer.
Recurring situations drive surface cleaning protocols in restaurants, institutions and hotels. These are grouped and a periodic cleaning schedule is established. Unwittingly, many operators apply the standards for food-contact surfaces to the high-touch, non-food-contact locations. This can result in unnecessary inconvenience as users don gloves and are expected to wash their hands each time they are doffed.
By definition, high-touch surfaces are contaminated frequently. It makes sense that a targeted cleaning process should consider frequency first.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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