Decision making is commonly supported by information regarding performance versus standards. In managing handwashing there are few standards and little documention to guide improvements. Senior management is not asking for it hence few take handwashing seriously. What gets measured gets done.

Operators in Maricopa County (Phoenix AZ) are offered incentives if they can demonstrate they have their handwashing system under control. A key component is the operator's ability to keep a handwashing log, documenting 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.