Handwashing for Life

Overcoming Underwashing

The HandsOn
5-Step Process
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.

Step One: Assess Risk

Step One:
Assess Risk

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
Step Two: Set Safe Level Standards

Step Two:
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
Resources
Step Three: Optimize

Step Three:
Optimize

Set the conditions for success. Make it easier to do the right thing. Quality supplies matched with reliable user-friendly equipment underscore the importance of management's clean hands priority.

Learn More on Optimizing
Resource on Optimizing Operations
Step Four: Train & Motivate

Step Four:
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
Step Five: Monitor

Step Five:
Monitor

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.

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The Strategy
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
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The Tools
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.

Founder’s Vision

Learn more about the HandsOn System.

HandsOn System Step 1: Assess Risk

Risk defines the hand hygiene solution.

Learn more on assessing risk for hands and surfaces.

HandsOn System Step 2: Set Standards

Express the values of your organization and provide the mile markers for individual and team success.

Learn more on the Core Handwash and SaniTwice® for catered events. And tools to help set standards with GlitterBug tracer/ProGrade, ATP and MarX.

HandsOn System Step 3: Optimize

Make it easier for the worker to do the right thing. Facilitate the better behaviors.

Learn more on the HFL5000, the hand wash station that gets used.

HandsOn System Step 4: Training

Light the path of professionalism and motivate success.

HandsOn System Step 5: Monitor

Take the daily pulse of actions and corrective actions. What gets rewarded gets done.

Learn more on monitoring of hand cleanliness and surface cleanliness.

Committed to Overcoming Underwashing

Learn more about us and the Leadership Forum.

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Leadership Forum Members

GP Professional
Paper Towels & Wipers
Brawny® Professional Disposable Towel Products
Disposable Paper Towels & Wipers
HandScan Monitoring Solutions
Monitoring Solutions
Chicago Faucets | a Geberit company Logo
Touch-Free Faucets
Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions
Merck Hep A Vaccine
Hep A Vaccine
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Brevis Quality Assurance
Quality Assurance
3M ATP Rapid Detection
ATP Rapid Detection
Surface Cleaners
Purell® Hand Sanitizer
Hand Sanitizer
Tucel® Industries
Nailbrush
GOJO Hand Soap
Hand Soap
Hill+Knowlton
Outbreak Readiness
The Eagle Group Handsinks
Handsinks
Cini-Little Design
Design
Jim Mann's picture

2014 CFP Hand Hygiene Success: Groundwork for 2016

A recommendation of “No Action” at the CFP (Conference for Food Protection) can be viewed as a strike out and to continue the baseball metaphor, Handwashing For Life went 0 for 7 on the issues submitted in 2014. We thought at least one would be accepted but all were presented as a foundation for 2016. In that context our efforts were well received and rewarded with calls to continue our quest for codifying hand hygiene innovations. Lively discussion demonstrated the need for changes but the system favors the status quo.

Non-voting Council Members, the FDA and CDC, sharply tilt the decision making power. A timely sound-bite can end Council discussion. Who of the regulatory Council Members are willing to vote against the non-voting regulatory Members?

Here is our interpretation of what happened, why and how each sets up for 2016.

Jim Mann's picture

The Unwritten Food Code

(Submitted by a former State Regulator after reading this blog series in preparation for the 2014 biennial Conference For Food Protection (CFP))

The ‘prescriptive' nature of the food code is now being understood by local health officials as: 'The health authority prescribes how a task is done and the operator is responsible to do the task as prescribed.' This interpretation, which differs from the traditional approach of Food Code which defined the minimum standard needed and operators were encouraged to innovate to complete the task at a standard that exceeded the minimum required by regulation.

Jim Mann's picture

The Written Food Code: Prescription vs. Innovation

How the operator-interpreted code blurs food safety responsibility.

Health authorities help operators prepare and serve safe food. These agencies take their guidance from the FDA's written Model Food Code which sets out minimum standards in a 600+ page tome.

Every successive edition of the Code becomes more prescriptive, leaving less choice available for the operator. This dangerously dilute's the operator's commitment to the standards of safe food as he realizes he's not fully in charge of food safety. He interprets regulatory's reduction of choice as a shift in responsibility. Health authorities take over by virtue of them no longer allowing the operator to choose the method of compliance that works best for them - even when the solution is superior to the Code's "prescription".

Jim Mann's picture

Michelin 2 Star Norovirus in London

“… staff told to wash their hands more often.”

After the closing of another world class restaurant due to a norovirus outbreak, a piece of world class food safety advice was passed along by London's health inspectors as reported in The Guardian newspaper: “Environmental health officers have told staff at the two Michelin star restaurant to wash their hands more often, an embarrassing order for those preparing evening starters beginning at £12 and main courses ranging up to £42.”

Jim Mann's picture

Fixing Food Code Flaws

2013 Food Code, FDA, U.S. Public Health Service

Risk vs. Inspection

[Notes for those interested in enhancing the Model Food Code via the Conference For Food Protection (CFP) process.]

Unintended consequences are many as the FDA's Model Food Code strives to further protect public health. The operators have prime accountability for serving safe food and the more than 30,000 health inspectors look to help them. Both have the same goal. It can be a team effort and often is. But there is tension baked into their respective DNAs. The power to close a restaurant is intimidating and discourages frank dialog.

Jim Mann's picture

Glove Changing at Catered Events

SaniTwice® Station with Gloves & Paper Towels

This portable no-water "handsink" has added an important gloving feature. This unit can now be located exactly where it is most needed and most likely used.

Pages

Cini-Little Design
Design
The Eagle Group Handsinks
Handsinks
Hill+Knowlton
Outbreak Readiness
GOJO Hand Soap
Hand Soap
Tucel® Industries
Nailbrush
Purell® Hand Sanitizer
Hand Sanitizer
Surface Cleaners
3M ATP Rapid Detection
ATP Rapid Detection
Brevis Quality Assurance
Quality Assurance
GlaxoSmithKline Hep A Vaccine
Hep A Vaccine
Merck Hep A Vaccine
Hep A Vaccine
Cloud Clean Real-time Hand Wash Monitoring System
Monitoring Solutions
Chicago Faucets | a Geberit company Logo
Touch-Free Faucets
HandScan Monitoring Solutions
Monitoring Solutions
Brawny® Professional Disposable Towel Products
Disposable Paper Towels & Wipers
GP Professional
Paper Towels & Wipers

HandsOn™ System

5 steps to convert underwashing handwashing to under control handwashing. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® Handwashing for Catered Events

SaniTwice System

Uncompromised handwashing hand cleanliness for those serving food at venues without running water.

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.

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