Who owns the problem in foodservice chains where handwashing frequency is low?

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Frequency of cleaning food contact surfaces is based on room temperature. ...... For example, a public school system or hospital authority owns the food service..Bad Tatto

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young children, the foods most likely to cause allergies are cow's milk, eggs,
wheat and peanuts. In older children and adults, peanut and seafood allergies
are most common.

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People, Don't forget to wash your hands after the following:

• Touching bare human body parts other than
  clean hands and clean, exposed parts of your arms.
• Using the
  bathroom.
• Coughing, sneezing, or using a handkerchief or disposable
  tissue.
• Eating, drinking, or using tobacco (for example,
  smoking).
• Handling soiled kitchen utensils or
  equipment.
• Handling other soiled or contaminated utensils or
  equipment.
• Handling or preparing foods, especially after touching
  raw meat, poultry, fish, shellfish, or eggs.
• Changing diapers,
  handling garbage, using the phone, shaking hands, or playing with pets.

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Record temperatures of refrigeration and product every four hours, date and rotate products, constant hand washing to name a few. All foodservice ... 

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Nice article.

With all of the germs that have a tendency to follow us around, one of
the easiest things that we can do is remember to wash our hands. Not
only does washing your hands prevent the spread of germs to other
people, but it also keeps you from spreading germs to yourself. You
should always wash your hands before eating and especially after you
have used a public restroom or your own bathroom - Jewelry

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The split in this poll between Corporate Operations and Local Management reflects the essence of the question. Who owns the issue? Unresolved over time, poor hand hygiene behaviors become the standard.

When a proposed solution is raised at the corporate level, it isn't the out-of-pocket costs that kills it, it's available local management time. Corporate works with a template, a multiplier driven by their number of units. Let's say it's 1000. This non-income producing project now competes with new menu items, in-store promotions and efficiency projects - all which can be easily measured.

We often see the local franchisee more concerned about the risk of a foodborne outbreak than headquarters. At the national level an outbreak is a serious problem but everyone knows that the risk will never be zero. It's a bad break but systems are in place to handle it.

At the local level an outbreak commonly puts the owner out of business along with the loss of employment for all the staff.

In foodservice chains most everything of value is monitored closely with riveting weekly if not daily reports. We must start setting, measuring and documenting hand hygiene related standards. I believe standards should be set locally but reported nationally. Risk rises locally because it flows from local management's control, leadership skills, local facilities and customer base. The local owner's tolerance for risk also contributes to his standards. Headquarters must step up and ask local management to report weekly on hand hygiene compliance.

Until hand hygiene standards are agreed, monitored and reported most investments in hand hygiene training show a poor ROI. Any reduction in operator risk is short-lived.

Currently this poll is indicating a tie between Corporate Operations and Local Management. This reflects the nature of the issue itself.

I believe a solution must be fostered by headquarters but owned by the local foodservice unit. When headquarters faces a national change, the costs are multiplied by the number of units, let's say 1000 stores. Decisions are affected by competing priorities. Eventhough hand hygiene equipment costs may be minimal, management time is scarce. A national hand hygiene program would compete with the introduction of new and exciting menu items, store design changes, new uniforms, food security plan, etc.

At the corporate level, a hand hyiene related outbreak can easily cost millions of dollars but systems are in place to handle the crisis - and the risk will never be zero! At the local level, the franchisee/owner suffers the greatest impact as jobs are lost, the business often folds and one's life savings are gone. He has more to lose and more reason to attack the hand hygiene issue.

There is no way headquarters can monitor restroom cleanliness by the hour nor can they monitor handwashing behaviors. I believe handwashing must be measured and monitored locally but reported and awarded nationally before this dilemma will achieve an enduring solution.

Voting on the polls is anonymous and your participation is appreciated. The only condition is that you register with handwashingforlife.com - all you need is a valid email address and a snappy user name! That's it. You will remain private.

Commenting and getting involved in the discussion is also encouraged. Your snappy screen name will appear in comments. If you want, you may activate your contact form for your account and people can contact you via the handwashingforlife.com - you email remains private.

Thank You.

Handwashing frequency is often less than desirable with workers seeing little reason to wash more often and claiming to have little time as service trumps clean hands. Training helps but improvements don't endure. Quality assurance doesn't have a handwashing system to monitor. Who owns this problem?