The most successful foodservice operations have learned the value of teammanship. Helping kitchen teams self-monitor their handwashing rates motivates enhanced behaviors. This team option collects actual handwashing counts at all the non-restroom handsinks via electonically enabled soap dispensers. The dispenser numbers are gathered wirelessly, time-stamped, totaled, and then divided by the number of employee hours to yield a Handwashes per Employee Hour, HW/EH, rate. Tailored reporting can also provide handwashes per handsink.
These systems are simple and non-intrusive on emloyee time. Managers can finally have objective information to assist in their leadership role without being forced to assume the attitude of the handwashing police. The system can be paperless by by posting the running numbers on monitors positioned in the staff's workflow. This HACCP-friendly feature keeps the workers informed, being the first ones to know when corrective actions are required.
Our research finds this the simplest route to get started and for many operations there is no reason to capture handwashing by individual which adds cost and implementation challenges.
All four listed technologies are compatible with this team approach. The first is a stand alone system, SmartLink from GOJO industries, the second is made by Airista which can be deployed as a starter system and later migrated to include information at the individual level. The same is true for CloudClean.
HigenX has both individual and team versions available but only in Europe and Brazil.