Step 3. Step Three: Optimize Processes, Equipment & Supplies. Improving hand. hygiene requires. commitment to. continuous review.

Transcription

1 optimize 3

2 Improving hand hygiene requires commitment to continuous review and a disciplined routine Step Three: Optimize Processes, Equipment & Supplies Step 3 Employees cannot be blamed for poor hand hygiene practices in a foodservice environment. It is a management problem. And, improving hand hygiene practices is not a one-time event. It requires commitment to continuous review and a disciplined routine by the Person-In-Charge. Achieving the level of commitment required for success is practically impossible without supportive management tools. This is the role of good policies and ingrained processes. When proper policies and processes are established there is a high probability that best practice behavior will follow. The right processes keep important priorities like hand hygiene and food safety at the top of the Person-In-Charge s to do list. Best Practice equipment and supplies help make good hand hygiene behavior easy for employees. Handwashing that isn t convenient, isn t easy and isn t comfortable; isn t done. Likewise, products that leave hands irritated and rough aren t used. Inadequate attention to equipment and supply details can actually result in handwashing avoidance. Take the necessary actions to insure that facilities, equipment and supplies are not deterrents to the success of employee training and motivation programs. this section includes Policy and process checklist for best practices in hand hygiene Getting Started guide on Best Practices in Equipment and Supplies for an existing operation After completing this section the Person-In-Charge will: Be able to implement policies and processes that reinforce good hand hygiene management practices. Recognize the difference between Best Practice and Bad Practice in equipment and supplies. Develop and prioritize a continuous improvement plan to migrate to a Best Practice environment. Guide for developing and prioritizing plan to achieve a Best Practice environment HANDS-ON SYSTEM STEP 3 1

3 Optimizing The Hand Hygiene Process process management steps Copy this unmarked page and keep it for follow up review in 3 months and for every 3 months going forward Complete the checklist now to establish the current status of you hand hygiene processes Under status indicate if process item is in place or insert a date when it will be in place Refer to this checklist as an aid in establishing overall Getting Started action plan and priorities later in this section Process Item Safe food policy communicated to all employees and posted Customer health and food safety begins with a clear goal. Insure your managers and employees know that this is the foremost priority of your operation. An example of a best practice Safe Food Policy is included in this Hands-On manual as Appendix 1. Hands-On System Implementing the Handwashingforlife Hands-On system with all PICs ensures they have the knowledge and tools to effectively manage staff hand hygiene practices. This Hands-On system manual should be revisited every 6 months by the PIC. All of the process requirements outlined in this table are covered in the Hands-On system. Facility Risk Assessment Available in Section 1 of this manual the Facility Risk Assessment should be reviewed every 3 months or when a material change occurs with one, or more, of the risk factors (menu, food preparation practices, customer mix) Worker Exclusion policy Described in Section 2 of this manual the worker exclusion policy must be communicated to all employees and posted. Copy of policy is: Included in orientation package of all new employees Reviewed at employee team meeting quarterly Reviewed with employee team whenever incidence of communicable disease is high in community (ie. flu season, viral outbreak at hospital, etc). Best Practice Plan Developed in Section 3 of this manual the Best Practice plan for process, equipment and supplies should be agreed and updated quarterly to insure progress and compliance. Employee Hand Hygiene Certification Program The following core programs are necessary to insure employees are knowledgeable and committed to best practice in hand hygiene. All of these programs are detailed in this Hands-On manual. Handwashing certification program Hand sanitizing certification program Gloving certification program Personalized hand hygiene frequency goals Pledge of Professionalism Team Motivation Peer group reinforcement of behavior should be encouraged and rewarded. Section 4 covers the process of conducting a Team Rally. Team Rally conducted every 6 months or when outbreak occurs in community. Certifications are visibly recognized. PIC charged with catching and rewarding proper hand hygiene behavior. Performance Monitoring and Reporting What gets measured gets done. Performance monitoring and reporting is covered in Section 5 of this Hands-On manual and is critical to sustaining focus and success. Line check report includes dispenser counts for hand hygiene Entry point Glitterbug testing is randomly and frequently conducted Frequency performance is graphed and posted with comparisons to historical and target performance. Daily reporting for under performing team (not meeting targets). Weekly reporting for performing team (meeting targets). STATUS Outbreak Readiness An outbreak readiness plan is in place (Appendix 1). Risk can be managed and reduced but never eliminated in a foodservice environment. Being ready for the worst-case scenario is being prepared to minimize the impact and to accelerate the recovery process. HANDS-ON SYSTEM STEP 3 2

4 Getting Started With Best Practices: Make a Realistic Plan. If your handwash stations are less than ideal get started on a continuous improvement program. While it is nice to have the latest and best of equipment, great improvements can ALWAYS be made in handwashing practices using existing facilities more effectively. Often minor changes and/or additions can have a dramatic impact on employee use. Towels First Steps & Priorities Wet hands readily transfer pathogens to food, utensils and other surfaces. Eliminate all blow dry systems from employee handwash stations. Research has demonstrated that hot air drying is counter to good hand hygiene practices. Select and install single-use paper towels that deliver soft, fast, one sheet drying results. Install touch free towel dispensers (ie. no levers, buttons, dials to touch). Suppliers will often provide dispensers at low cost, in exchange for your towel business. For more information visit: When a hands-free dispenser is not available, clean the dispensing parts frequently and sanitize hourly with a good surface sanitizer. For more information on surface sanitizing visit Soap Eliminate all open-top soap dispensers as they can harbor microbes and/or be a source of contamination. Install a closed bag soap dispensing system that comes equipped with a devise for counting the number of times it is used. A counting system is critical to provide management with a means for establishing and monitoring proper handwash frequency performance. For more information on soaps and soap dispensers visit Hand Sanitizers Install hand sanitizing stations in kitchen areas where it is not currently practical to install a full handwash station with water and drainage facilities. Also insure wait staff have access to hand sanitizing stations at or near their work place. For more information visit our website at: Water Ideal water is heated to ºF and flowing at a 2.0 gallon per minute rate. Temperature is critical to encourage frequency of washing; flow is critical for effective washing. Take corrective action if temperature is not comfortable. Also consider hand sanitizer and towel dispenser if warm temperature cannot be delivered to station. For more information visit our website at: continued HANDS-ON SYSTEM STEP 3 3a

5 Nailbrushes Often nailbrushes harbor more microbes and pathogens than any other appliance in the kitchen. Dispose of high-risk brushes (wooden based, glued or stapled bristles, chained to sink, etc) and replace with fused bristle brushes. Send brushes through dishwasher or mocrowave frequently to sanitize. For more information visit our website at Sinks & Faucets In an existing operation it is often difficult to replace these basic fixtures. Insure that any renovation takes the best technology into consideration. If you currently have faucets with hand operated taps or buttons consider replacing with automatic faucets or retrofitting with a hands-free, or low touch, appliance. At a minimum replace highly grooved taps with smooth surface taps for easy cleaning and sanitizing. If taps are your only option insure surfaces are cleaned and sanitized regularly during the shift. Consider installing a surface sanitizing spray at each handwash station. For more information visit our website at: Train employees to use hand towels to turn off faucets to prevent cross contamination. Convenience A handwash station should be within 3-4 steps of all workstations in the kitchen. This is difficult to change in an existing facility, but proper design should be a priority in any renovation. Short-term, consider hand sanitizer and towel dispensers in areas under serviced by handwash stations. Full Service Distributors These companies can be your best source for upgrading your handwash stations at lowest total cost. They know the suppliers, carry the products and service from local outlets. HANDS-ON SYSTEM STEP 3 3b

6 Paper Towel Checklist 1. Eliminate blow dryers in foodservice areas. 2. Select paper towel with best properties for your situation. 3. Install hands-free dispensers. 4. Insure dispenser is easy and fast to load/service. 5. Select a reliable supplier/distributor with short lead times in your area. 6. Locate convenient to handwash and hand sanitizer stations. HANDS-ON SYSTEM STEP 3 4

7 Liquid Soap Checklist 1. Insure soap is effective for location. Documented performance against pathogens. Good wetting, foaming and penetration to lift soil. Pleasant feel and fragrance to encourage use. Easy rinsing no residue to damage skin. Antibacterial properties an option. 2. Hands-free dispenser with counting system. 3. Airless, bagged system for efficacy and to avoid cross contamination. 4. Locate for total convenience for users. 5. Select a supplier with good customer service, including technical support. HANDS-ON SYSTEM STEP 3 5

8 Hand Sanitizer Checklist 1. Documented foodservice Efficacy. 2. User appeal: spread, coverage and feel on hands. 3. Hand moisture maintainers for smooth hands. 4. Hands-free dispenser with counting system. 5. Airless/sealed bag packaging to maintain active ingredients. 6. Food Code compliant. 7. Uses ethyl alcohol as its only active agent. 8. Select a supplier with good technical support. HANDS-ON SYSTEM STEP 3 6

9 Water Supply Checklist 1. Insure kitchen design accommodates desired water temperature ( F) and volume (2.0 gpm) during peak usage periods. 2. Test water properties for purity. 3. Eliminate sediment, pathogens and odor causing contaminants from water. 4. Identify and install reliable water conditioning equipment if necessary. HANDS-ON SYSTEM STEP 3 7

10 Nail Brush Checklist 1. Eliminate existing brushes when risk of contamination is higher than added cleansing benefit. 2. Select brushes with: Soft/medium bristles and tested efficacy. Fused bristle technology. Self-cleaning, dishwasher safe material. HANDS-ON SYSTEM STEP 3 8

11 Sink Checklist 1. Use stainless steel, shaped for enhanced strength and proper drainage. 2. Seamless construction is preferred for better hygiene and more effective cleaning/sanitizing. 3. Select deep draw bowl for better draining/drying with splashguard to prevent cross contamination. 4. Consider anti-bacterial surfaces or highly polished finishes. HANDS-ON SYSTEM STEP 3 9

12 Faucet Checklist 1. Identify a faucet supplier with credibility in foodservice and a solid warranty. 2. Choose a service-minded supplier with local technical support. 3. Look for lead-free solid brass construction. 4. Select a model with a full 2.0 gpm water flow. 5. Consider touch-free electronic options: Reliability is key. Insist DC models have a battery life indicator. Test capabilities and check existing installations. HANDS-ON SYSTEM STEP 3 10

13 Equipment & Supplies Planning Guide Use the table on the next page to establish priorities relevant to your own operation, target dates for completion and personal accountability for completing the agreed tasks Recommendations on how to develop a Getting Started plan for Best Practice implementation. Involve Person-In-Charge and other accountable staff in development of priorities and the action plan. Where appropriate involve suppliers of hand hygiene services and products in establishing final timelines that are realistic in your environment. Make the plan realistic and achievable. Handwashingforlife Institute (HFLI) suggests: Only take on one action item from process and one action item from Equipment and Supplies at a time. Don t move to the next items on priority list until current item is completed. Use HFLI ranking system as a guide to developing your own priority list: Group the actions by priority ranking and implement them in this priority Do 1A first, then 1B, then 2A, then 2B Within these groupings, do the short timeline, quick win items first 1-week projects before 1-month projects. Use a calendar to block off the sequencing of projects and schedule follow up meeting/review on each target date. HANDS-ON SYSTEM STEP 3 11a

14 optimizing action items Process: Safe Food Policy Hands-On System Processes: Section 1- Facility Risk Assessment Section 2- Outbreak Readiness Section 3- Worker Exclusion Policy Section 4- Employee Certification Section 5- Monitoring & Reporting Equipment & Supplies: Paper Towels & Dispensers Liquid Soap & Dispensers Hand Sanitizers & Dispensers Water Supply Nailbrushes Sinks Faucets Surface Sanitizers Process, Equipment & Supplies Worksheet HFLI * Timeframe Decision Factors Your priority Completion Person Ranking to implement to consider target date Accountable 1A 1 week Visible commitment a must 1B 3-6 months Poor hand hygiene is the leading cause of foodborne illness. 1A 1 week 1B 1 month An outbreak of foodborne illness will put you out of business. 1A 1B 1B 1 week 1 month 1 month 1A 1 month Research clearly shows disposable paper towels are superior to all other drying methods. Air drying is a high risk unacceptable option. 1B 1 month Counters in dispensers are key to management control and HACCP compliant program. 1B 1 month Make a 1A priority if number of handwash stations in operation are inadequate. 2B 3-6 months Take intermediate steps if warranted. Temperature is critical to usage. 1A 1 week Brush critical on entering facility and after using restroom. Sanitize brushes frequently. 2B 3-6 months 2A 2-3 months Automatic faucets save time and water. 1A 1 week *Handwashingforlife Institute (HFLI) HANDS-ON SYSTEM STEP 3 11b