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Chef Peter Fulgenzi awarded for innovative process-control
“In presenting these awards, we honor the winners for their contributions to food safety and the protection of public health…” said Kevan P. Lawlor, NSF International President, and Chief Executive Officer.
“Peter’s work has proven to be a model, lighting the path for both operators and new technology developers,” says William V. Eaton, FFCSI, Chairman of the Board, Cini•Little. “His implementation of electronic data gathering … has proven that the most elusive factor, that of handwashing, can now be controlled as a process.”
Fulgenzi’s early behavioral research found that training, posters and pep talks were not effective in increasing handwashing. He strongly believed that compliance must go beyond observation. His implementation included identifying a baseline for both the time/handwash and handwashes/shift by individual.
The Chef’s instincts were verified as handwash frequency-doubled and quality standards were met consistently for over two years. Real-time handwashing rates displayed electronically within the kitchen motivate the staff to maintain standards without the need for paper reporting.
