Survey

Richard F. Ghiselli, Head of Purdue's School of Hospitality, is the lead researcher and author of a study which shows that senior diners value restaurant cleanliness above all else. Read more about Cleanliness: A Brand Builder with Seniors

Executive Summary:

The 12 questions, delivered in three short survey segments, were designed to raise awareness of some unaddressed sub-issues remaining from the 2012 Conference For Food Protection's Hand Hygiene Committee, charged with identifying alternate handwashing protocols.  This qualitative study was independent of the CFP process but conducted in a timeframe to capture and maintain the momentum from the May, 2012 Indianapolis session and serve as a bridge to the 2014 Committee which will be formed later this month.

Respondents were all attendees of the 2012 CFP meeting and included industry, regulatory and academia. 

The overarching goal of this study is to seek the 2014 CFP Hand Hygiene Committee's consideration of each recommendation. No direct response is anticipated. The final committee report will be presented at the 2014 session.

An independent gathering of perspectives for consideration by the 2014 CFP Hand Hygiene Committee ...

The 2014 CFP Committee charge and composition will not be finalized until the CFP Board meets in August. The intent of this independent survey is to make use of the three months where no official committee exists.

Two rounds are down.The final 4 questions will be sent in mid July. Participant suggested questions are welcomed through July 6th.

Qualitative interpretations for Survey 2 ...

1. Solid agreement. This question came from a survey participant with considerable regulatory experience. He felt that without the FDA's signing on to a log 2 pathogen reduction as a standard, the committee could still move forward by considering it "supportive qualitative guidance."
2. Without some agreed reference point, finding alternatives would not be feasible.
3. Participants appear unwilling to restrict the committee charge to soap and water variables, even though evidence suggests a strong regulatory bias.
4. Convenience plays an important role in compliance. Solutions which take the worker away from the work station are of little interest to many. Some respondents, 28.3 %, likely feel that inconvenience can be overcome with manpower and/or training adjustments.
5. Responses are fairly clear cut. In the context of hand hygiene, removal of pathogens is equal to killing them.

  Read more about Which is today's more important potential source of restaurant contamination?