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: 

Decide if this is something you have the internal competency to perform effectively and efficiently.

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

Need help?  Want an objective opinion?  Contact Gemma Clarke for a "no obligation" review of your assessment or to find out about the Handwashingforlife "KICK START" opportunity.

Step Two:

• Establish SAFE LEVEL for handwashing
• Complete the W-I-N frequency worksheet
• Set performance standards or goals at employee and/or team level.

Step Three:

• Optimize hand wash 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 certified training for all employees
• HFL Handwash Certificate program
• Implement a 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