Team vs Individual Handwash Monitoring Solutions
ID Badge vs Badge-Free
The most successful foodservice operations have learned the value of teammanship.
Helping kitchen teams self-monitor their handwashing rates motivates enhanced behaviors. These two team options collect actual handwashing counts at all the non-restroom handsinks via an electonically enabled soap dispenser such as GOJO's SmartLink which connects to a variety of data processing and reporting technologies. The dispenser numbers are gathered wirelessly, time-stamped by location, totaled, and then divided by the number of employee hours to yield a Handwashes per Employee Hour rate, HW/EH. Tailored reporting can also provide handwashes per handsink, per hour, per unit or per meal served. This can be extended to compare different restaurant locations and be rolled up for an enterprise view.
These systems are simple and non-intrusive on manager time. They finally have objective information that confirms their leadership skill without being forced to assume the attitude of the handwashing police. The system can be paperless by posting the running numbers on monitors positioned in the staff's workflow. This ®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to insure the safe delivery of food.">HACCP-friendly feature keeps the workers informed and engaged, being the first ones to know when corrective actions are required.
Aggregate systems have proven that they can make a significant difference when properly set up with appropriate C-Suite support and onsite shift leadership. They are a good place to start, provided there is a clear migration path to the individual option should conditions change.