Equipment & Supplies Planning Guide

Recommendations on how to develop a “Getting Started” plan for
Best Practice implementation.

• Involve Person-In-Charge and other “accountable” staff in development of priorities and the action plan.
• Where appropriate involve suppliers of hand hygiene services and products in establishing final timelines that are realistic in your environment.

Make the plan realistic and achievable.

Handwashingforlife Institute (HFLI) suggests:

• Only take on one action item from process and one action item from Equipment and Supplies at a time.
• Don’t move to the next items on priority list until current item is completed.

Use HFLI ranking system as a guide to developing your own priority list:

• Group the actions by priority ranking and implement them in this priority Do 1A first, then 1B, then 2A, then 2B
• With in these groupings, do the short timeline, quick win items first-week projects before 1-month projects.
• Use a calendar to block off the sequencing of projects and chedule follow up meeting/review on each target

Faucet Checklist

1. Identify a faucet supplier with credibility in foodservice and a solid warranty.
2. Choose a service-minded supplier with local technical support.
3. Look for lead-free solid brass construction.
4. Select a model with a full 2.0 gpm water flow.
5. Consider touch-free electronic options:
• Reliability is key.
• Insist DC models have a battery life indicator.
• Test capabilities and check existing installations.

Getting Started With Best Practices:

Make a Realistic Plan.
If your handwash stations are less than ideal get started on a continuous improvement program. While it is nice to have the latest and best of equipment, great improvements can ALWAYS be made in handwashing practices using existing facilities more effectively. Often minor changes and/or additions can have a dramatic impact on employee use.

First Steps & Priorities

Wet hands readily transfer pathogens to food, utensils and other surfaces. Eliminate all blow dry systems from employee handwash stations. Research has demonstrated that hot air drying is counter to good hand hygiene practices.

• Select and install single-use paper towels that deliver soft, fast, one sheet drying results. Install touch free towel dispensers (ie. no levers, buttons, dials to touch). Suppliers will often provide dispensers at low cost,
  in exchange for your towel business. For more information visit: www.handwashingforlife.com
• When a hands-free dispenser is not available, clean the dispensing parts frequently and sanitize hourly with a good surface sanitizer. For more information on surface sanitizing visit www.handwashingforlife.com

Eliminate all open-top soap dispensers as they can harbor microbes and/or be a source of contamination. Install a closed bag soap dispensing system that comes equipped with a devise for counting the number of times it is used. A counting system is critical to provide management with a means for establishing and
monitoring proper handwash frequency performance. For more information on soaps and soap dispensers visit www.handwashingforlife.com

Install hand sanitizing stations in kitchen areas where it is not currently practical to install a full handwash station with water and drainage facilities. Also insurewait staff have access to hand sanitizing stations at or near their work place. For more information visit our website at: www.handwashingforlife.com

Ideal water is heated to 95-110ºF and flowing at a 2.0 gallon per minute rate. Temperature is critical to encourage frequency of washing; flow is critical for effective washing. Take corrective action if temperature is not comfortable. Also consider hand sanitizer and towel dispenser if warm temperature cannot be delivered to station. For more information visit our website at: www.handwashingforlife.com

Often nailbrushes harbor more microbes and pathogens than any other appliance in the kitchen. Dispose of high-risk brushes (wooden based, glued or stapled bristles, chained to sink, etc) and replace with fused bristle brushes. Send brushes through dishwasher or mocrowave frequently to sanitize. For more information visit our website at www.handwashingforlife.com

In an existing operation it is often difficult to replace these basic fixtures. Insure that any renovation takes the best technology into consideration.

• If you currently have faucets with hand operated taps or buttons consider replacing with automatic faucets or retrofitting with a hands-free, or low touch, appliance. At a minimum replace highly grooved taps with smooth surface taps for easy cleaning and sanitizing.
• If taps are your only option insure surfaces are cleaned and sanitized regularly during the shift. Consider installing a surface sanitizing spray at each handwash station. For more information visit our website at: www.handwashingforlife.com
• Train employees to use hand towels to turn off faucets to prevent cross
  contamination.

A handwash station should be within 3-4 steps of all workstations in the kitchen. This is difficult to change in an existing facility, but proper design should be a priority in any renovation. Short-term, consider hand sanitizer and towel dispensers in areas under serviced by handwash stations.

These companies can be your best source for upgrading your handwash stations at lowest total cost. They know the suppliers, carry the products and service from local outlets.

Hand Sanitizer Checklist

1. Documented foodservice Efficacy.
2. User appeal: spread, coverage and feel on hands.
3. Hand moisture maintainers for smooth hands.
4. Hands-free dispenser with counting system.
5. Airless/sealed bag packaging to maintain active ingredients.
6. Food Code compliant.
7. Uses ethyl alcohol as its only active agent.
8. Select a supplier with good technical support.

Liquid & Foam Soap Checklist

1. Insure soap is effective for location.

• Documented performance against pathogens.
• Good wetting, foaming and penetration to lift soil.
• Pleasant feel and fragrance to encourage use.
• Easy rinsing — no residue to damage skin.

1. Antibacterial properties an option.
2. Hands-free dispenser with counting system.
3. Closed system for efficacy and to avoid cross contamination.
4. Locate for total convenience for users.
5. Select a supplier with good customer service, including technical support.

Nail Brush Checklist

1. Eliminate existing brushes when risk of contamination is higher than added cleansing benefit.
2. Select brushes with:

• Soft/medium bristles and tested efficacy.
• Fused bristle technology.
• Self-cleaning, dishwasher safe material.

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.

Paper Towel Checklist

1. Eliminate blow dryers in foodservice areas.
2. Select paper towel with best properties for your situation.
3. Install “hands-free” dispensers. 
4. Insure dispenser is easy and fast to load/service.
5. Select a reliable supplier/distributor with short lead times in your area.
6. Locate convenient to handwash and hand sanitizer stations.

Process, Equipment & Supplies Worksheet

Process, Equipment & Supplies Worksheet

Sink Checklist

1. Use stainless steel, shaped for enhanced strength and proper drainage.
2. Seamless construction is preferred for better hygiene and more effective cleaning/sanitizing.
3. Select deep draw bowl for better draining/drying with splashguard to prevent cross contamination.
4. Consider anti-bacterial surfaces or highly polished finishes.

Step-by-Step for the Person-In-Charge

1. Safe Hands-Safe Food Policy Statement at www.handwashingforlife.com
2. Materials from www.handwashingforlife.com Learning Center:
   a] Get Ready Poster
   b] Top Ten Poster
   c] Employee hand hygiene manual
   d] HFLI ProGrade testing sheets
   e] Handwashing Certificates
   f] Pledge of Professionalism
   g] Handwashingforlife video: The Why, The When, & The How
   h] Handwashing tests & answers:
   • The Why
   • The When
   • The How

   3] Glitterbug lotion and UV light
   4] Access to properly equipped handwash station

3. Glitterbug lotion and UV light
4. Access to properly equipped handwash station

1. Materials from www.handwashingforlife.com Learning Center
   a] Employee hand hygiene manual
   b] Hand Sanitizing video: The When and The How
   c] Hand Sanitizing tests & answers:
   • The When
   • The How

   d] Hand Sanitizing Certificates

2. Access to properly equipped hand sanitizing station

1. Materials from www.handwashingforlife.com Learning Center:
   a] Employee hand hygiene manual
   b] Sizing chart for glove fit
   c] Hand gloving video: The When and The How
   d] Hand gloving tests & answers
   • The When
   • The How

   e] Hand Gloving Certificates

2. Access to disposable gloves of all sizes

Water Supply Checklist

1. Insure kitchen design accommodates desired water temperature (95-110°F) and volume (2.0 gpm) during peak usage periods.
2. Test water properties for purity.
3. Eliminate sediment, pathogens and odor causing contaminants from water.
4. Identify and install reliable water conditioning equipment if necessary.