Optimizing The Hand Hygiene Process

Process Item

Safe food policy communicated to all employees and posted

Customer health and food safety begins with a clear goal. Insure your managers and employees know that this is the foremost priority of your operation. An example of a “best practice” Safe Food Policy is included in this Hands-On manual as Appendix 1.

Hands-On System

Implementing the Handwashingforlife “Hands-On” system with all PICs ensures they have the knowledge and tools to effectively manage staff hand hygiene practices. This Hands-On system manual should be revisited every 6 months by the PIC. All of the process requirements outlined in this table are covered
in the Hands-On system.

Facility Risk Assessment
Available in Section 1 of this manual the Facility Risk Assessment should be reviewed every 3 months or when a material change occurs with one, or more, of the risk factors (menu, food preparation practices, customer mix)

Worker Exclusion policy

Described in Section 2 of this manual the worker exclusion policy must be communicated to all employees and posted. Copy of policy is:

• Included in orientation package of all new employees
• Reviewed at employee team meeting quarterly
• Reviewed with employee team whenever incidence of communicable disease is high in community (ie. flu season, viral outbreak at hospital, etc).

Best Practice Plan

Developed in Section 3 of this manual the Best Practice plan for process, equipment and supplies should be agreed and updated quarterly to insure progress and compliance.

Employee Hand Hygiene Certification Program

The following core programs are necessary to insure employees are knowledgeable and committed to best practice in hand hygiene. All of these programs are detailed in this Hands-On manual.

• Handwashing certification program
• Hand sanitizing certification program
• Gloving certification program
• Personalized hand hygiene frequency goals
• Pledge of Professionalism

Team Motivation

Peer group reinforcement of behavior should be encouraged and rewarded. Section 4 covers the process of conducting a Team Rally. Team Rally conducted every 6 months or when “outbreak” occurs in community. Certifications are visibly recognized. PIC charged with catching and rewarding proper hand hygiene behavior.

Performance Monitoring and Reporting

What gets measured gets done. Performance monitoring and reporting is covered in Section 5 of this Hands-On manual and is critical to sustaining focus and success. Line check report includes dispenser counts for hand hygiene Entry point “Glitterbug” testing is randomly and frequently conducted Frequency performance is graphed and posted with comparisons to historical and target performance. Daily reporting for under performing team (not meeting targets). Weekly reporting for performing team (meeting targets).

Outbreak Readiness

An outbreak readiness plan is in place (Appendix 1). Risk can be managed and reduced but never eliminated in a foodservice environment. Being ready for the worst-case scenario is being prepared to minimize the impact and to accelerate the recovery process.