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Overcoming Underwashing
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Chef Specs Technology To Motivate Handwashing

Jim Mann's picture

First to Earn Handwashing For Life's 5 Star Hand Hygiene Award

The Atrio Restaurant's Chef Peter Fulgenzi had assessed his operation's risk if they were to experience a breakdown in their handwashing system. He set safe levels on both handwashing quality and frequency. His 12 handsink stations were optimized and he completed rigorous staff training along with a tightening of hiring policies. One gap persisted in his HandsOn process control system. Handwashing compliance monitoring remained compromised by observation only. 

His concern sent him on a mission to evaluate alternatives and he ultimately chose an RFID (Radio Frequency Identification) to assist him in his staff professionalization. He sought a technology with a staff-friendly interface, one where he could simply help them meet their personal commitment to professional behaviors. A self-monitoring component was key, putting any needed corrective action squarely with the accountable worker - a true HACCP model.

Here Chef Peter is interviewed and presented Handwashing For Life's 5 Star Hand Hygiene Award by Jim Mann, Executive Director of the Handwashing For Life Institute.

HandsOn™ System

HandsOn System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice for Catered Events

Uncompromised hand cleanliness for those serving food at venues without running water.

Teaching Videos

Teaching Videos

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