Facing the culture trap
Data challenges the status quo
Years of unchecked failures in handwashing compliance have quietly morphed into an unwritten operational culture within many foodservice organizations. The truth is now exposed as risks rise and the costs of electronic monitoring fall. Operators are checking their assumptions by installing the new electronic hand hygiene monitoring technologies. Data documents the reality of the gap between the operation’s Mission Statement and the culture identified by the handwashing reality.Read more about Conventional Handwashing. Unconventional Penalties
Data plus leadership records sustainable gains in handwashing behaviors.
Culture change is often cited as a requirement where hand washing rates need to be doubled to reach a safe level. The Atrio Restaurant in Carmel, Indiana, lead by Chef Peter Fulgenzi, took on that task, challenging his staff to accept their professional role in serving safe food and giving them a measurement tool to verify handwashing without filling in tedious logs.Read more about A Successful Culture Change Doubles Handwashing Rates
Start Right. Right Now!
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.
Friction is a friend of effective handwashing. The new Handwashing For Life Core Handwash focuses on a professional technique as an option to the "sing happy birthday twice" directive.
Here is the process for you to follow when running water is available. Wet hands as a pre-rinse. Apply soap, scrubbing hands for 10-30 seconds according to soil load and cleanliness standards:
Hand-washing continues to rapidly move from a tiring and trivial irritation to an existential threat. One restaurant operator faced a federal grand jury subpoena last year as part of a U.S. Read more about Mitigate Risk: Motivate Hand-Washing
Implications of new anti anti-bac FDA ruling
To use or not to use anit-bac soaps is a very minor decision in foodservice compared to motivating staff to wash more often.Read more about Anti-Bacterial Hand Soaps in Foodservice
Whole genome sequencing, WGS, is a new motivator for enhanced high-touch surface cleaning and handwashing in all locations where people are preparing or serving food. More broadly, it is a robust laboratory procedure for the DNA fingerprinting of pathogens. This advancement provides the opportunity to stop outbreaks sooner and avoid additional illnesses by the rapid and accurate identification of the specific strain of a pathogen while lighting the path to its source.
Chart republished with the permission of SRM Inc.Read more about The Outbreak Breakthrough of Whole Genome Sequencing
You are invited . . .
Learn not only about the latest of technology choices in electronic handwash monitoring for Foodservice, but the path to secure the budget and C-Suite support. Read more about A Deep Dive Into Sustainable Handwash Behavior Change
Health department inspectors feed corporate complacency
New posters created to mark 10 years of seeking Food Code approval
Fight Bac! webinar carries efficacy message to consumers
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.