Handwashing Documentation

Management decision making is commonly supported by information regarding performance versus operating standards. In managing handwashing there is little documention to guide improvements. Senior management is not asking for it hence no one takes handwashing seriously. What gets measured gets done.

Operators in Maricopa County (Phoenix AZ) are offered incentives to those who can demonstrate they have their handwashing system under control. A key component is the operator's ability to document a minimum handwashing frequency.

Can the Model Food Code Annex be useful to raise operator awareness of the advantages of handwashing documentation? Standards and performance monitoring help establish and professionalize the role of the PIC - the Person In Charge.