Management Assessment

ServeReady™ Hand Cleanliness System: Management Assessment

Step One:

The objective of this interview is to verbalize, quantify and document current operational practices. This largely verbal snapshot forms a base to agree current risks related to hand hygiene and consider hand hygiene enhancements. The local manager understands their own accountability in serving safe food and provides the leadership for any team-driven initiative which may result from this assessment.

Each of the 5 steps has templates to facilitate discussion, data collection and review.

Management Assessment Continued

ServeReady™ Hand Cleanliness System: Management Assessment Continued

Steps Two through Five:

It’s time to recruit a temporary team following the Manager’s preliminary review and estimates. Different departments have different issues regarding changes in hygiene, so it’s important to include those key to implementation.

After the project team of 3-7 volunteers is assembled, the initiative is again outlined and refined – focusing on the objectives, timetables and budget considerations.

A variety of worksheets are provided to guide actions, starting with setting and agreeing to preliminary standards.

Risk Assessment/Team Formation

ServeReady™ Hand Cleanliness System: Risk Assessment/Team Formation

First Team Meeting

This template guides the first team meeting to verbalize and agree the risk level resulting from current hand hygiene practices. This decision drives any further actions.

Setting the Standard

ServeReady™ Hand Cleanliness System: Setting the Standard

Setting the “Day One” ProGrade™ Standard for Handwashing Quality

Foodservice workers must be good handwashers on day one. ProGrade is an acronym for Proficiency Grading. It is the new employee’s first alert that this place means business when it comes to handwashing. It is clearly a priority, ServeReady Hands are a condition of employment.

Set a standard for handwashing proficiency, by applying a UV tracer lotion, Glitterbug®, to the hands. After washing and drying with paper towel, a UV light exposes areas missed (as shown below).

Washers are self-trained to visually see what it takes to meet the “Corporate Standard.” In the case below the worker surpassed the Corporate Standard of 90%. It is important for the project team to try this as they agree on a corporate standard.

ProGrade™ “Day One” Training Log

ServeReady™ Hand Cleanliness System: ProGrade™ “Day One” Training Log

Underscores your commitment to handwashing.

Commitment to keeping a log on new employee handwash training is particularly helpful when visited by your local health inspector. This underscores your commitment to handwashing. You can maintain this as a handwashing standard – 100% Trained. This “Day One” training will be reinforced at the periodic Team Rally, run at a frequency set forth in an annual training calendar, another good view to share with 3rd party auditors and health inspectors.

Customer Assessment

ServeReady™ Hand Cleanliness System: Customer Assessment

These estimates will vary widely. Don’t let the unknown keep you from taking an educated guess. This assessment is largely a reminder of the risk reality.

Setting The Safe Level for Frequency

ServeReady™ Hand Cleanliness System: Setting The Safe Level for Frequency

There will never be a national standard for handwashing frequency. It varies due to so many factors; including the risk tolerance of the owners. The value in having this standard is to lower the risk to an acceptable level and provide a measure of on-going control.

Install soap dispensers with reliable counters, programmed to allow multiple dispenses. Start readings in 2 to 3 weeks, allowing any reaction to change to dissipate. Once you have a baseline, refine your original estimate.

Team Tally Assessment

ServeReady™ Hand Cleanliness System: Team Tally Assessment

Team Tally™ is a flexible combination of tools to help establish a meaningful standard for handwashing frequency for the team. There are some tasks in foodservice that trigger a handwash for everyone, like Upon Arrival and Restroom Use. Others vary depending on the role and the number of task changes. The best way to start is a series of Safe Level assessments with managers and the addition of a counter to the soap dispensers in the kitchen.

Annual Assessment/Continuous Improvement

ServeReady™ Hand Cleanliness System: Annual Assessment/Continuous Improvement

The project team is a source to help layout a program of continuous improvement. Their decisions can be captured for future action.

This template should be agreed upon before the temporary team is dissolved. It should be filled in and maintained for budgeting purposes.

Team Rally

ServeReady™ Hand Cleanliness System: Team Rally

Team Rally is a motivation, education and training event for the foodworkers and their
managers. The Team Tally™ Safe Level assessment is repeated with all and the senior
manager announces the Safe Level and the current level of Team handwashing. A chart is
posted and program continues through the signing of the Pledge of Professionalism and
the awarding of any certificates and awards as appropriate. New compliance charts are
posted weekly as employee feedback in helping them maintain their Safe Level goal.

The 60-minute version is highly preferred; up to 20 students can participate per session.

Team Tally Monitoring

ServeReady™ Hand Cleanliness System: Team Tally Monitoring

Monitoring is the foundation of motivation and behavior change. In foodservice as in most endeavors, What gets measured gets done. Regular feedback motivates both staff and management. This is the team’s report card, Are we meeting expectations or not? Variations from the standard are swiftly corrected and the risk of a foodborne outbreak remains low. The business and its jobs are secure. The public’s perception of quality in both the place and the people keep them coming back, closing the loop on food safety strategies.

In some cases the gap between where you are and where you want to be is so large, it is better to assign an achievable goal as an interim Safe Level. The Safe Level Range can be moved up for further risk reduction on a course of continuous improvement.

ServeReady Implementation Guide

ServeReady™ Hand Cleanliness System: ServeReady Implementation Guide

Use this template to layout a game plan considering the objective, the resources, the culture and the business calendar. The integration of this initiative with projects competing for the same resources is critical. This plan must be revisited and updated regularly to retain its corporate priority through conclusion.

Management Assessment

TouchReady™ Surface leanliness System: Management Assessment

Step One:

A TouchReady™ assessment starts again with the managing sponsor’s views and objectives.

Steps two through five are covered under the ServeReady Manager Interview Guide.

Setting the Safe Level for Surfaces

TouchReady™ Surface Cleanliness System: Setting The Safe Level for Surfaces

As with handwashing, there will never be a national standard for surface cleanliness. The value in having this standard is to lower the risk to an acceptable level and provide a measure of on-going control.

Personal Touch

TouchReady™ Surface Cleanliness System: Personal Touch

Personal Touch is a combined risk assessment, implementation and employee training tool. It is a simple chart that helps prioritize those touches that should trigger a handwash. It provides a picture of the relationship between two critical variables. The vertical axis (Y) rises from the clean to the heavily contaminated surface while the horizontal axis (X) increases in transfer probability from left to light. The sample template is provided with four high priority touches plotted on the coordinates to get started. The High-High quadrant is clearly for the must wash events.

Dirty Dozen

TouchReady™ Surface Cleanliness System: Dirty Dozen

Dirty Dozen is TouchReady’s HACCP based component. Dirty Dozen is a survey of the facility’s most likely harbors of bacteria and virus that could lead to an outbreak. It compliments the initial Personal Touch assessment by building an inventory of potentially dangerous surfaces and systematically guides the manager and the food safety team through three separate zones - the kitchen, service area and restrooms - selecting the 12 highest risk surface-to-hand contact points. From these 36, 12 are selected for the first round of examination where surface cleanliness standards are set, cleaning protocols and frequencies are established and implemented. Reporting forms are developed as well as the flow of performance data, with the results reaching from Quality Assurance to operations, Risk Management and back to the staff responsible for the cleaning. Surveys are most meaningful when taken just before opening or after cleaning.

Dirty Dozen - Kitchen

TouchReady™ Surface leanliness System: Dirty Dozen - Kitchen

Dirty Dozen - Service Area

TouchReady™ Surface leanliness System: Dirty Dozen -Service Area

Dirty Dozen - Restroom

TouchReady™ Surface leanliness System: Dirty Dozen - Restroom

Surface Risk Assessment

TouchReady™ Surface leanliness System: Surface Risk Assessment

These charts are important feedback to the entire staff and their managers. These are done manually using ATP readings. Other documentation is available through software supplied with ATP luminometers.

TableReady™

TouchReady™ Surface leanliness System: TableReady™

TableReady™ narrows the focus of TouchReady™ to a cleaning sub-system specifically targeting the guest tables. It too is a risk-based process to set safe level standards and package implementation with training and monitoring. The core of TableReady™ is the marriage of cleaners with single-use paper towels – replacing the traditional multi-use rag, maintained in a bucket of poorly controlled sanitizer solution. Dr. Charles P. Gerba, University of Arizona, demonstrated that “in some cases the multi-use rag method just moves germs from one spot to another while giving staff and patrons an impression of cleanliness.” Adding cleanliness standards can change this picture and help operators move to the TableReady™ method where a spray bottle of fresh cleaner/sanitizer solution is used in conjunction with a single-use paper towel.

TableReady™ uses ATP technology to develop a site-specific control package:

• Risk assessment summary
• Safe Level standards & task frequency
• Cleaner / Sanitizer
• Paper towel & dispenser/s
• Training
• Verification & auditing schedule
• Report flow, worker feedback

TouchReady™ Audit

TouchReady™ Surface leanliness System: TouchReady™ Audit

This template is used for both regularly scheduled audits and the periodic review of cleaning cycles using ATP as the measure of cleanliness. ATP’s Relative Light Units (RLUs) define the cleanliness level and serve to set a numeric standard. A clean surface will rarely read zero. Variations will occur depending on swab patterns. Other report formats, including trend analysis, are available with the computerized Luminometer/Swab reader.

TouchReady™ Cleaning Catalog

TouchReady™ Surface leanliness System: TouchReady™ Cleaning Catalog

This review of current practices yields a one page summary, affording the team an opportunity to assess strengths and weaknesses. It helps this multi-disciplined team identify potential risks and solutions prior to making any changes. An effective cleaning system with monitored standards is the goal. This must be defined prior to making decisions of efficiency and exploring “green” factors.

TouchReady™ Implementation Guide

TouchReady™ Surface leanliness System: TouchReady™ Implementation Guide

A completed or parallel ServeReady project is very helpful in steering a TouchReady implementation. This template lays out a game plan considering the objective, the resources, the culture and the business calendar. The integration of this initiative with projects competing for the same resources is critical. This plan must be revisited and updated regularly to retain its corporate priority through conclusion.