Standards Drive Success in Hand Hygiene

Written standards for a hand hygiene process are critical.

Written? Yes! In clear and compelling language, because so many people in so many different departments will be making decisions based on their understanding of these standards.

There are five categories of standards to address:

1. Operational Identity: Review the mission statement of your operation. Here you should find a thoughtful expression of values, business goals and your desired culture. Does it include your position on insuring the safety of the food you serve and/or the health of the customers you serve. Would you want to be a customer of a food service operation that does not prioritize your personal safety?

2. Legal: Are all your managers aware of the legal, business and personal implications related to foodborne illness? They should be and it's easily accessible. > Understanding the Law

3. Facility & Equipment: Does your operation have a set minimum standard for the location, equipment and supplies for hand hygiene stations? Are these standards in writing? Convenience is an important criterion to include in your standard. Hand hygiene stations must be inviting to use - easily accessed, reliably equipped, easily supplied, well lit and easy to clean.
   Many older operations have barriers to hand hygiene. This is no excuse. There are things that can be done to improve on any existing situation. Put your improvement priorities in writing. Visit: Best Practices, Getting Started

4. Process: Does your operation have clear guidelines for acceptable hand hygiene (frequency and technique)?

   Handwashing, sanitising and gloving frequency will vary by meals served - the number, the food and task change requirements. Review your processes and complete the Quick Start handwashingforlife frequency guide to develop hand hygiene frequency targets for your employees.

   Once these standards are established and reporting is in place, the ranges can be adjusted in a process of continuous improvement.

   Establishing good handwashing technique is difficult because everyone knows how to wash his/her hands. WRONG! Practices need to be properly learned and tested for optimum results. Consider it a MUST that every employee be certified in handwashing knowledge and skills. This is easier than you might think. Visit: Learning Center

   PUBLIC RESTROOMS/TOILETS: It is becoming increasingly common for food service workers to use public restroom facilities during their shift (ie. restaurants located in shopping centres). These facilities are NOT in the control of the operator. Require any worker who uses public restroom (for any reason) to properly wash their hands on return to the work site.

5. The Ready-To-Serve (R-T-S) Hand: The R-T-S Hand are hands, bare or gloved, that are not likely to transfer an infectious dose of pathogens that cause illness. They are hands that are continuously returned to safe levels of bacterial and viral contaminants through processes that insure proper hand washing, sanitizing and gloving (frequency, technique & materials).

   The R-T-S Hand is normally one which has been recently washed. Additional interventions of sanitizing and gloving provide added levels of safety.

   Washing effectiveness should be periodically verified by washing off a "glow-lotion" using soap, water and paper towels and checking for areas poorly cleaned via a UV light source. Achieving R-T-S Hand requires an understanding and continuous effort by all those involved. The information available at handwashingforlife.com is designed to help you minimize the risk of illness. Visit: Learning Center

SABS is the South African partner to the International Standards organization (ISO), the UN standards development group. To have a standard certified as an SABS standard is to say that SABS has certified that the standard itself follows the appropriate documentation regimen, and has the appropriate checks and balances to assure its integrity. It provides for universal recognition in our global marketplace. However, SABS does not guarantee that the certified product meets the particular needs of your operation, only that a consistent and reliable product is being offered.

Leadership Companies:

If you have a leadership product or service in this category, please contact us for details on gaining Handwashing For Life Institute endorsement: