Leadership Forum Members
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.
New technologies provide simple answers to age-old handwashing issues.
A performance-rewarding pay package is THE answer to solving the industry’s appalling handwashing compliance rates. New technologies provide measurement standards and serve as performance monitoring tools.
Identify and implement a monthly incentive level worth working for. Here is a sample where an entry level employee's job performance can earn him or her up to $1,200 per year.
USDA reports the latest foodborne risks in terms of annual costs and deaths. Norovirus, second only to the common cold in prevalence, is not normally considered a killer but in reality ranks #4.
It is the season to take action. Consider Emory University’s research that identifies Purell VF-481 as an effective norovirus intervention and is as kind to skin as baby oil.
This animation is based on a surface contamination research study. It is not in a busy restaurant but rather a busy hospital area. How different would this be in a restaurant? Perhaps some university can conduct something similar in a foodservice environment.
An operator’s food safety risk is managed by a focused team of professionals with specific skills, objectives and measurements for success. Each works within a different time frame.
Norovirus, H3N2 flu, colds, Enterovirus 68 and Ebola ...
Norovirus rates are picking up in a variety of environments as the winter deepens, but this year, it shares the stage with H3N2 flu, Ebola and Enterovirus 68. These four, along with the common cold, are spread everywhere folks gather, calling for added away-from-home hand and high-touch surface cleanliness to protect the people they serve and to fight staff absenteeism.
Situations drive operator choices
"Over here, Ray debones raw chicken. Later in the shift, he works at the counter.”
Handwash protocols in foodservice are dictated by the situation. Situations are defined and grouped by the operator and training begins.
Should it close restaurants and all foodservice?
Mercer Island Washington announced a boil-water advisory and closed foodservice establishments.
How do you close a nursing home? Are you going to close schools and hospitals?
Why close restaurants and then advise households that "Dishwashers can be used if run with the sanitizing/heat cycle and commercial dishwashing detergent. Dishes can be hand washed if rinsed in a diluted bleach solution – one teaspoon household bleach to one gallon of water – and then allowed to air dry?”
Our current work on electronic handwashing compliance in restaurants clearly documents the industry’s poor hand hygiene reality. It is encouraging to watch how monitoring and keeping score changes the game.
Study suggests a change of greetings in professional kitchens
A handshake is many things, mostly positive. It conveys feelings of friendship and common ground. The handshake builds customer confidence when greeted by their chef, server or bartender.
A university study in the United Kingdom provides some added information to help assess the risk at your facility. It shows that a handshake significantly transfers a greater level of germs when compared to a fist bump.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
Newsletter Sign Up
Subscribe to our mailing list for news & up-to-date information.