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
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.
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.