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.
New posters created to mark 10 years of seeking Food Code approval
Fight Bac! webinar carries efficacy message to consumers
Lesson learned from IAFP.
“How am I doing today?”
Olmsted County, MN continues to lead the way
Time saving and improved efficacy are the drivers
UV success as a cleaning protocol in hospitals now helps define food service and food processing niches for potential application.Read more about Ultraviolet Cleaning for Large Venue Food Service and Processing
Celebrating the Culture of Caring
S.Truett Cathy, founder of the very successful Chick-fil-A chain, had “Hire for Culture” as his #1 criteria in recruiting new employees at all levels. Foodservice operators who hire right have employees who care. This group needs leadership and regular feedback on their performance.Read more about Cut the Ribbon. Cut the Risk.
A FSMA Produce Rule solution
Research has found that farmhand’s hands are a major factor in contaminating ready-to-eat produce. Conventional thinking about feces-contaminated water and manure fertilizer as the major sources was challenged in a study by Emory University. Their research included a successful field-testing of SaniTwice®, referred to as the "two-step ABHS intervention" (Alcohol-Based Hand Sanitizer.)Read more about The Farmhand's Field Handwash
Please join this annual campaign, sponsored by the CDC facilitated Clean Hands Coalition. Raise awareness of the dangers of poor hand hygiene. Check out a variety of ideas to improve the away-from-home wellness factor in everyone's life.
Clean hands are the cure to the spread of colds, the flu and those illnesses acquired in our schools, offices, restaurants, nursing homes and hospitals. http://handwashingforlifehealthcare.org
For those preparing or serving food, print and post the International Clean Hands Week poster attachment to this blog as a reminder to all.Read more about International Clean Hands Week
How to use handwashing as the trigger
Culture change. The food safety culture. The culture of cleanliness. The Renaissance impact. Many books have been written and seminars given. Yes, corporate culture for centuries has guided progress on a path of continuous improvement. Culture change is regularly embraced by food and patient safety leaders as a noble and needed solution to their woes but their advocacy comes without an implementation manual.
There are many causes of the deaths attributed to infections acquired away from home - in restaurants, hospitals and nursing homes. Respectfully, those annual statistics are 3,000, 99,000 and 380,000. These numbers scream out for transformation to a culture of caring. The CDC reminds us that "Handwashing is the single-most important means of preventing the spread of infection." Poor hand hygiene is the most frequently cited contributing factor in outbreak studies.
Some historians go back to the Renaissance in Italy, where the risk of the plagues of the Middle Ages called for a large-scale culture change. Leaders stepped forward to define corrective actions. Replacing feudalism with capitalism was a key component. Cleanliness emerged as a popular differentiator, supported by sweeping changes in art and architecture.
SaniTwice® for Catered Events
Uncompromized hand cleanliness for those serving food at venues without running water.