Handwashing measurements have eluded the foodservice industry and frustrated those trying to improve both its effectiveness and frequency. Follow this implementation as the rates rise for both and each the five hurdles are individually defined and cleared, leaving a path for all to follow. The history of non-washing has led many professionals to believe that sustainable improvement was a matter of training or reduced staff turnover. While they do add up to one hurdle, three of the other four are even more important and rarely considered. In fact most initiatives render short term success at best because they don't deal with the primary two hurdles which commonly block the more sustainable solutions. In this presentation, each hurdle is outlined with a specific course of action in this unpublished research with over 100 employees in two restaurants.
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Tuesday, October 23, 2012
Winning the High Hurdles of Handwashing
Handwashing measurements have eluded the foodservice industry and frustrated those trying to improve both its effectiveness and frequency. Follow this implementation as the rates rise for both and each the five hurdles are individually defined and cleared, leaving a path for all to follow. The history of non-washing has led many professionals to believe that sustainable improvement was a matter of training or reduced staff turnover. While they do add up to one hurdle, three of the other four are even more important and rarely considered. In fact most initiatives render short term success at best because they don't deal with the primary two hurdles which commonly block the more sustainable solutions. In this presentation, each hurdle is outlined with a specific course of action in this unpublished research with over 100 employees in two restaurants.
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