Good food service begins with a focus on the prevention of food borne illness outbreaks.
The best prevention programs start with an understanding of:
- The risk associated with current practices
- The risk acceptable to owners and managers
In this section you can use the Self-Assessment (SAW) worksheet to:
- Measure the level of risk currently being experienced within your operation.
- Determine what actions are needed/desired to lower your risk.
- Set goals
- Report to managers and staff
How to complete the Handwashingforlife Self Assessment worksheets:
- Open the worksheet (Excel file).
- Select tab titled SAW
- It is best to have at least 3 different people complete the worksheet so that different perspectives can be compared.
- Open the Excel sheet, select the SAW tab at bottom of spreadsheet and review the content before starting.
- It may be easier to complete the worksheet on-site in the kitchen. Print off a copy to facilitate answering the questions on-site. Then return to fill in the worksheet on-line since the program will need to calculate the results.
- The cells to complete for your operation are highlighted in red. Read the comments section for help in filling in the red sections.
- Change the numbers to assess the impact of your actions/decisions on relative risk.
- The numbers highlighted in blue are calculated numbers. Do not type in these spaces.
How to read the handwashingforlife self-assessment worksheets:
The blue numbers in bold represent your RISK scores related to food borne illness. A few comments on these numbers:
- Every operation will have it's own unique risk based on menu, customer base, facilities, prep process, controls and hand hygiene factors. You can manage the risk by altering the inputs/decisions you make about your business.
- The total risk for food borne illness can never be eliminated but it can be managed.
FOOD MANAGEMENT (SAW) Worksheet: The blue number at the bottom of the page is the risk associated with your TOTAL food management program.
NOTE: For simplicity purposes a risk factor has not been included for facilities. Facility constraints certainly contribute to increasing risk for food borne illness and our facility recommendations are presented under Best Practices. However, we believe good management practices and employee training are the starting point in reducing food borne illness.