“Managing the process is the first Best Practice for improving hand hygiene and reducing risk.”
- Jim Mann, Exec Director, Handwashingforlife®
The person-in-charge (PIC) of a food service operation has a critcal accountability for serving safe food. He or she is the last pair of hands to touch the food on its circuitous route from the farm to the customer's fork. However, while safe food may be the first operating priority, it is not alone in demanding the time and attention of the PIC. In fact, at peak periods of kitchen activity, hand hygiene is often pushed to the bottom of the priorities that need to be managed. This is why establishing disciplined, quantifiable processes and practices are critical. They morph to a culture of cleanliness with the momentum for good behaviors to carry forward even when management focus is diverted.
Continuous patterns of positive behavior are normally driven by leaders who support their team with meaningful training and reliable feedback equipment to verify and quantify employee Safe Level compliance.
Getting Started: See HandsOn System.
Insure each handwash station is equipped with reliable process monitoring and verification tools.
- Insure line check reports includes handwash counts for each station within the operation.
- Establish the Safe Level handwash standards for each employee and build out the Team Tally - the number of handwashes per employee hour (HW/EH), per shift, per week and per month, depending on your reporting patterns.
- Monitor handwash frequency as part of the daily line check, post performance, address non-performance as a “team” and “individual” issue.
- Tether a durable UV "flashlight" to the handwash station used for training. Perform random checks using GlitterBug® with the ProGrade record to assure a quality wash and maintain handwashing as an operational priority.