Leadership Forum Members
Twelve years of formal and informal research have provided the Handwashing For Life Institute with a long list of reasons and excuses for low handwashing rates. Operators seldom know their specific frequency rate but generally feel it is well below what they would like.
This long list has been distilled into The 5 Handwashing Hurdles. An explanation of each is available here.
Please take a moment to share your opinion as to which hurdle or hurdles you think are most responsible for lower than desired foodservice handwashing rates.
eduCards are more about education.
Rather than serving as behavioral reminders as in posters, our eduCards call attention to hand hygiene risks where corrective actions may be in order. These are often attached to an email and exchanged within a organization to raise awareness of an unresolved issue. In some targeted situations eduCcards also serve as posters.
Why poor hand washers need better paper
Single-use paper toweling is a critical component in professional handwashing, whether in restaurants, schools, the workplace or hospitals and nursing homes. The choice of drying method and materials is first driven by user habits and the risks resulting from potential failures in the hand cleansing process. Hand hygiene breakdowns are measured by some in illness outbreaks and by others in absenteeism rates.
An expandable system encourages getting started.
Vision Enabled Training has introduced a system that can both track handwashing frequency and provide an indication of handwash quality by tracking one's time at the handsink. It is a system that is easily implemented, especially in the badge-free Team Mode.
How this standard strengthens profitability
A GuestReady™ Restroom is perhaps one of the most valuable customer loyalty programs. This small space plays a large role in customer retention. Restaurants don't have to spend advertising dollars to pull the returning customer away from its competitor. Here lies the increase in profitability.
First to Earn Handwashing For Life's 5 Star Hand Hygiene Award
The Atrio Restaurant's Chef Peter Fulgenzi had assessed his operation's risk if they were to experience a breakdown in their handwashing system. He set safe levels on both handwashing quality and frequency. His 12 handsink stations were optimized and he completed rigorous staff training along with a tightening of hiring policies. One gap persisted in his HandsOn process control system. Handwashing compliance monitoring remained compromised by observation only.
The 12 questions, delivered in three short survey segments, were designed to raise awareness of some unaddressed sub-issues remaining from the 2012 Conference For Food Protection's Hand Hygiene Committee, charged with identifying alternate handwashing protocols. This qualitative study was independent of the CFP process but conducted in a timeframe to capture and maintain the momentum from the May, 2012 Indianapolis session and serve as a bridge to the 2014 Committee which will be formed later this month.
Respondents were all attendees of the 2012 CFP meeting and included industry, regulatory and academia.
The overarching goal of this study is to seek the 2014 CFP Hand Hygiene Committee's consideration of each recommendation. No direct response is anticipated. The final committee report will be presented at the 2014 session.
This final segment concludes our independent survey, gathering perspectives for consideration by the 2014 CFP Hand Hygiene Committee which will be announced following this month's CFP board meeting. Thank you for your responses. Here are the results:
Hey kids "Stop making my animals sick!"
SaniTwice® is a welcomed intervention at the University of Minnesota's National Center for Food Protection. So many times there is no convenient access to running water to facilitate good handwashing at petting zoos and state fairs. SaniTwice is a protocol that fills that void with effectiveness and convenience.
See what John Hoffman, Senior Research Fellow, has to say in the interest of overall safety for the kids and the animals.
Clean-as-you-go is the answer to TouchReady® Surfaces
Daily destruction of potential germ harbors has been the general protocol when attacking a restaurant's high-touch surfaces. Scheduled cleaning is an important component but deep cleaning once a shift or day allows bacteria and virus to flourish up to 24 hours. Considering the low infectious dose of norovirus and salmonella's ability to double every 20 minutes, gaps in the cleaning cycle quickly accelerate the risks.
Between the power of existing bacteria to form biofilms and the ability of virulent viruses to vacation in neglected areas for days or weeks, key surfaces require frequent attention. Bacteria and virus harbors are replenished with every new customer and every wave of service.
An independent gathering of perspectives for consideration by the 2014 CFP Hand Hygiene Committee ...
The 2014 CFP Committee charge and composition will not be finalized until the CFP Board meets in August. The intent of this independent survey is to make use of the three months where no official committee exists.
Two rounds are down.The final 4 questions will be sent in mid July. Participant suggested questions are welcomed through July 6th.
Qualitative interpretations for Survey 2 ...
- Solid agreement. This question came from a survey participant with considerable regulatory experience. He felt that without the FDA's signing on to a log 2 pathogen reduction as a standard, the committee could still move forward by considering it "supportive qualitative guidance."
- Without some agreed reference point, finding alternatives would not be feasible.
- Participants appear unwilling to restrict the committee charge to soap and water variables, even though evidence suggests a strong regulatory bias.
- Convenience plays an important role in compliance. Solutions which take the worker away from the work station are of little interest to many. Some respondents, 28.3 %, likely feel that inconvenience can be overcome with manpower and/or training adjustments.
- Responses are fairly clear cut. In the context of hand hygiene, removal of pathogens is equal to killing them.
Hand Hygiene Pre-Committee
A special thanks to the 81 who responded. Please review round one results below.
There is a definite response pattern making these results generally easy to interpret.
Question 4 required attendance at a particular session, resulting in a high count for the "neutral" option.
Convenience results in a prompt remedy for water outages
Start Right. Right Now!
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.
A brief summation of the information provided in these source documents provides high-level insight into the impact that combating foodborne illness has within society.
Costs to Individuals/Households
- Human illness costs:
- Medical costs
- Physician visits
- Laboratory costs
- Hospitalization or nursing home
- Drugs and other medications
- Ambulance or other travel costs
- Income or productivity loss for:
- Ill person or person dying
- Caregiver for ill person
- Other illness costs:
This bit of simple legal insight should be a part of the Foodservice Permit Application, perhaps added to the Plan Review process.
A 10 minute peek into a classroom session conducted by MarlerClark Partner, Denis Stearns, could easily spare you the corporate and personal anxiety of the courtroom.
Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.
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