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Murphy's Law: If anything can go wrong, it will go wrong.

Mann's Mandate: Hey! don't forget to wash your hands.

The purpose of this section is to provide suggestions and advice on common problems faced by food service operators as they relate to good hand hygiene.

Added risk vs. equipment investment. Each specific operation must come to grips with this decision. Consider how much training it will cost to overcome the handicap of a poor hand hygiene station. Use your cursor on this picture to gain insights for your next move.

Note the drinking cups. This is a signal of the sink being a hang-out rather than a critical control point to say nothing of the fact that this hand sink is for Handwashing Only! The proximity of the beverage urn is symptomatic of the pervasive battle between productivity and food safety.

Directly facing this hand sink is the drink pick-up area where would-be handwashers are driven off by speeding wait staff who clearly have the right-of-way.

If you have any questions you would like answered or any input on issues you are struggling to resolve send us an email and we will endeavor to assist you with our perspective. Please contact Jim Mann.

• A Health Inspector has just walked in the front door of my restaurant.
  
  What should I do?

Solution:

On entering the restaurant, invite the inspector to use the norovirus-effective hand sanitizer as you explain this intervention point, inspired by the CDC and the cruise industry. Find a quiet spot to sit down and review the following:

• Impress him/her with your handwashingforlife "Hands-On" plan
• In one file folder have the following
  
  • A copy of your Risk Assessment worksheets
  • Your hand wash frequency worksheet
  • Graphs detailing current performance level vs. target
  • Your handwashingforlife employee training record, including the ProGrade scorecard
  • Completed certifications
  • Pledge of Professionalism
  • Your plan for continuous improvement of equipment and supplies
  • Listing of steps taken and to be taken
  • Timetable for future improvements
• Ask for his/her thoughts and improvements

On entering the kitchen area, invite the inspector to join you in a handwash, following your Best Practice policy of mandating a handwash upon each entry to the food prep zone. Walk him/her through the criteria behind your choices of handsoap, paper towels, gloves,faucets etc. and any touch-free dispensers.

• The water has been shut off/broken down to my kitchen handwash stations.

Solution:

THIS IS A HIGH RISK SITUATION. TAKE APPROPRIATE PRECAUTIONS. IF WATER IS NOT AVAILABLE TO KITCHEN AND TOILET SHUT DOWN OPERATIONS IMMEDIATELY.

• Insure all hand wash stations are equipped with hand sanitizer
• Refresh employees on hand sanitizing techniques in absence of water.
  
  • Sanitize and wipe vigorously with paper towel
  • Sanitize and allow to air dry.
  • Repeat at same frequency as hand wash with water.
• IF WATER IS NOT RESTORED IN 30 MINUTES SHUT DOWN OPERATIONS,

• We have run out of soap for handwash dispensers

Solution:

• Source liquid hand soap in pump dispenser from nearest supermarket/wholesaler as soon as possible & call regular supplier for emergency service.
• While awaiting soap
  
  • Insure all hand wash stations are equipped with hand sanitizer
  • Refresh employees on hand sanitizing techniques in absence of water.
    
    • Sanitize and wipe vigorously with paper towel
    • Sanitize and allow to air dry.
    • Maintain same frequency as hand wash with water.

• We have run out of paper towels for hand wash dispensers or dispenser has stopped working

Solution:

• Source paper towels from nearest supermarket, wholesaler or distributor as soon as possible.
• While awaiting supplies, instruct employees to:
  
  • Wash as normal and dry hands on clean cloth towels placed at hand wash station
  • Sanitize hands with hand sanitizer and allow to air dry.

• We have lost power in the restaurant.

Solution:

THIS IS A HIGH RISK SITUATION. TAKE APPROPRIATE PRECAUTIONS

Unless you have a back up generator, close your doors and await the return of power.

• Turn off all electric cooking & heating appliances immediately.
• Monitor refrigeration for temperature loss.
• Dispose of high-risk foods that cannot be brought under temperature control.

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