Building an enduring hand hygiene system depends on objectivity and broad based experience.
Poor hand washing is primarily a management issue. An outside view can add valuable perspective when reviewing risk and the role of handwashing. The rush of daily activities can be blinding. The weighted flywheel of conventional thinking keeps things the same. Do more of the same and you get more of what you've already got. If that is less than acceptable hand hygiene, it may well be time to adjust that flywheel to add an innovation factor to lower your risk by solving your hand washing issue - now!
An objective situation analysis is the place to start. Interviews with Risk Management, Operations, Quality Assurance, Regulatory Affairs and Purchasing will provide the necessary team perspective, facilitating the building and the implementation of timely, enduring solutions.
The Management Consultant Checklist:
Identify and enlist the services of only foodservice experienced consultants approved as an implementors of the Handwashing For Life Hands-On System.
Agree a written project objective, measurement of success, timetable and cost.
Review customer profile, menu, labor pool and conduct Risk Assessment.
View Self Assessment of Risk »
Use Self-Assessment worksheet to review/evaluate alternatives and set standards with consultant.
Establish written standards for hand hygiene.
View Written Standards »
Review & Agree on Final Plans
On-site sign off with Chef and PIC.
Implement the HFLI "Hands-On" program to insure process excellence. Include the Team Rally and ProGrade employee evaluations.
Verify performance and compliance. Document, report and celebrate success!