Self-Assessment Worksheet Guide

In this section you can use the Self-Assessment 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

How to complete the Handwashingforlife Self-Assessment Worksheet (SAW):

• Open SAW excel file in the Learning Center tab at www.handwashingforlife.com
• It is best to have at least 3 different people complete the worksheet so that different perspectives can be compared.
• Open the Excel sheet and click on SAW tab at bottom of worksheet.
• 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 blanks to fill in are highlighted in red. Read the comments section for help in filling in the red sections (just type over existing content).
• The numbers highlighted in blue are calculated numbers
  (do not type in these areas).
• Print out a copy of the final document for your files and future reference.

How to read the Self-Assessment Worksheet (SAW):

The blue numbers in bold represent your RISK scores related to foodborne 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. Changing your input/decision on these variables will impact the level of risk.
• The total risk for foodborne illness can never be eliminated but it can be managed.

Total Risk Factor:

The blue number at the bottom of the page is the risk associated with your TOTAL
food management program.