Track and Validate Team Performance
An effective, enduring hand hygiene process is the result of management diligence and a commitment to continuous improvement. Documentation of the total process is critical. Periodic adjustments and new ideas are necessary to sustain effectiveness in the dynamic environment of the professional kitchen. Improvement is always possible when results are measured.
“A motivated food worker is the single most important factor in hand washing.”
- Jim Mann, The Handwashing Leadership Forum
“What gets measured, gets done.”
Motivation & measurement go hand-in-hand. Much like the marks on the doorway celebrate a child's growth, improvements in hand washing celebrate the food worker's professional growth.
- An interview with a food worker:
- "Yes, I know how to wash my hands."
- "Yes, I do wash my hands."
- "No, I have no idea how many times I need to wash my hands per shift to be successful."
- "No, there is no time to write down each time I wash."
- "Yes, I would appreciate a scorecard, I like to win."
- "I especially would like to win the war on germs for my health, the health of my family, the health of my fellow workers, the health of our guests and the health of my employer's business."
Operators need to establish a baseline for hand washing frequency to establish a foundation for performance and goals for continuous improvement. View The HandsOn System
Leadership Companies: The Handwashingforlife® HandsOn Program is helping focus attention on Active Hand Hygiene. Operators are looking at handwashes per meal served as an indicator tailored to their menu, facility, staff and customer profile. Hand hygiene standards are a key 24/7 operational requirement for the risk savvy operator.