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.
Jim Mann, founder of The Handwashing For Life Institute, added: "Chef Peter's accomplishment is a credit to his leaderhip skills during the implementation phase. His 'coachmanship' led to a self-motivated staff. His overall process improvement started with a risk assessment, mirroring a previous foodservice study where handwashing was more than doubled."
Photo Details: Peter J. Fulgenzi, left, Executive Chef, Indiana University Health – North and Saxony Hospitals is presented the Food Safety Leadership award by Ronald Klein, Program Director, Association of Food and Drug Officials and NSF Leadership Program juror. The presentation took place at the 2015 Food Safety Summit in Baltimore.