Getting Started: The Hands-On System

Start Right. Right Now!

“The Handwashing For Life Hands-On System puts you in the driver's seat and in control of a process that works. It's not magic, just good management.”

For complete details on this Five Step program to lower the risk for foodborne illness in a food service operation, get the full manual and support materials here >Hands-On Manual in the Learning Center.

Step One:

• Understand YOUR RISK:
  • Complete the risk self-assessment worksheet.
  • Establish desired risk tolerance level.
  • Develop action plan to meet risk goal.

Step Two:

• Establish SAFE LEVELS for handwashing Quality, ProGrade.
• Establish SAFE LEVELS for handwaqshing Frequency.
• Establish SAFE LEVELS (ATP) for the high risk surfaces, Personal Touch.
  • Complete the W-I-N frequency worksheet.
  • Set goals at employee and/or team level.

Step Three:

• Optimize handwash stations
  • Getting Started with an existing facility:
    • Establishing realistic priorities
  • Integrated Solutions for a new facility:
    • Best Practices for sustainable results

Step Four:

• Train & Motivate Employees
  • Implement on-line training for all employees
    • HFLI Handwash Certificate program
  • Implement team motivation program
    • Team Rally for lasting results

Step Five:

• Monitor Progress
  • Track & communicate to staff & managers
  • Tools for reporting & graphing progress
  • Maintain focus with new ideas