Guidelines for Hand Hygiene Process Control

Process control in a restaurant depends on a foundation of employees’ self-knowledge, standards, and objectives.

Because standards have been set for both the quality and frequency of handwashing, we now have two numbers to work with as a base for improving the training and motivation of both worker and manager.

In covering frequency with the employee, the focus must be on connecting their behaviors, tasks, and situations with the risk of non-washing. Handwashing is not a function of time. The “per hour” time factor is applied strictly to normalize data for measuring progress.

Back-of-house learning materials should emphasize the visual and use self-correcting methodologies. Language-free videos and the use of a “buddy” system can help all materials apply to both English and non-English speakers. “Visualize and personalize!” is our mantra for effective training that endures.

Food workers must understand the risks associated with contaminated hands, hands that more than likely look clean. It is critical for staff to connect their good behaviors with personal, family, and customer wellness.

Starting with a breakdown of “at-risk” groups for the average away-from-home diner, a site-specific estimate is filled out by the staff. Knowing that a likely 20% of their customers have suppressed immune systems connects faces with the risk.

Foodborne outbreaks often close restaurants and eliminate jobs. Negligence can even result in individual lawsuits. This risk underscores the need for a personal standard for both quality and frequency.

No one wants to sicken customers, and the entire food handling team must accept their accountability. On the completion of training covering the why, when, how, and where of handwashing, the team members recite the Pledge of Professionalism aloud in their native languages:

I will wash my hands frequently to protect myself, my family, and our guests from foodborne illness. I will help my teammates do the same by my good example. (Additional languages are available at handwashingforlife.com.)

All food handlers sign this document for display in the kitchen. Names are added as new employees are hired and trained.

Every week, at least one employee is asked to retake his or her ProGrade demonstration of proficiency. This active reminder helps maintain enhanced behaviors as an ongoing operational standard.

Every six months, a team rally helps to maintain the priority of hand hygiene by adding excitement to a refresher event. Teams of three or four compete using the ProGrade scorecards. The fun starts as the event is announced and teams are formed. The process of naming the team adds to the enthusiasm. Prizes can be added to fit the situation.

Posters can be helpful reminders but have a short life span that can be extended by rotating them every two weeks before they disappear in the shadows of routine.

Commitment vs. Compliance

The pieces are in place. The pilot is complete. Facilities have been optimized where practical. The operations team now takes over ownership of the enhanced hand hygiene system and commits to its successful implementation. The temporary team is dissolved but is included in monthly reporting. It may be re-engaged after the first year to assess risk reduction and suggest any modification of standards.

Sustainability of any gains will only be achieved through leadership and a continuous program of setting and monitoring standards. Hand hygiene reports must be included periodically, along with profit reports to assure understanding that financial success can only be sustained in concert with food safety.

Handwashing reports are the scorecards of management’s commitment and ability to control the handwashing process. Compliance expectations are often based on that of the manager’s record in controlling food temperatures within safe limits.

Careful attention must be given in setting up feedback systems to fuel rewards for successful units—those regularly meeting the agreed standards for what Handwashing For Life calls ServeReady Hands.