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Plan, Build & Equip
Submitted by Larry Jackson on October 17, 2006 - 1:43am.
Shortly after a foodservice concept is defined but long before Plan Review, an owner or his representative makes a series of key decisions starting with his own tolerance for risk. Sometimes these decisions are made consciously but most often they are made by default. Regardless, these decisions are the cornerstone from which hand hygiene systems are designed, built and equipped. This standard drives all others, right through the shift-by-shift tracking systems to assure performance, 24/7. It is critically important to get it right from the start otherwise it can become an uphill and costly battle to correct often the simplest of problems.
