Who owns the low-handwashing problem in chain restaurants?
Handwashing frequency is often less than desirable in most all restaurants with workers seeing little reason to wash more often and claiming to have little time as customer service trumps clean hands. Training helps but improvements don't endure. Quality Assurance doesn't have a handwashing system to monitor. Most all operational level employees, auditors, inspectors and headquarters' Quality Assurance teams know their handwashing rates are lower than desired. Who owns this problem?