Verification Tools

“Managing the process is the first, Best Practice for improving hand hygiene and reducing risk.”

- Jim Mann, Exec Director, Handwashingforlife^®

The person-in-charge (PIC) of a food service operation has the ultimate responsibility for serving safe food. However, while safe food may be the first operating priority, it is not alone in demanding the time and attention of the PIC. In fact, at peak periods of kitchen activity, hand hygiene is often pushed to the bottom of the priorities that need to be managed. This is why establishing disciplined, quantifiable processes and practices are critical. Processes that work when management focus is diverted.

Processes that work are those adequately equipped with the tools to quantify and verify employee behavior.

Getting Started? Add a counter to all your hand wash stations and add hand wash counts to the top of your line check reporting process. Handwashingforlife recommends that the counter be located in the soap dispenser and often your soap supplier will provide these at minimal or no cost in exchange for your soap contract.

Process Verification Tools Checklist:

• Insure each hand wash station is equipped with reliable counter and back up counter.
• Counters are now available in dispensers for soap, towels and faucets. Also available as free standing heat/motion activated units.
• Consider personalized hand wash counters for each employee for individualized control.
• Insure line check sheet includes hand wash counts for each station within operation.
• Establish hand wash standards for each employee within organization.
• Monitor hand wash frequency as part of line check, post performance, address non-performance as a “team” and “individual” issue.

Leadership Companies:

If you have a leadership product or service in this category, please contact us for details on gaining Handwashing For Life Institute endorsement. Contact Jim Mann