It is probably safe to say that similar proposed legislation for food services is right around the corner, if not already underway. Concerns for good health will guide people to seek reports and statistics that identify the most hygienic places to eat. All this really means is that the public is becoming better educated to the necessity of improved food handling and thus, improved hand hygiene.
Within the food service industry the educational process for proper hand washing methods has been underway for some time. Organizations such as Handwashing for Life promote continuing education as the primary element to improve hand-washing performance. Continuing education together with monitoring and compliance to established hand-hygiene standards among food handlers has become accepted procedure in food processing environments. These practices have filtered down to every food handler in quick service restaurants. Food service businesses today have defined processes, procedures and performance standards for hand hygiene. But just how is a system put in place to ensure compliance?
The Importance of Measurement
Anything important is worth measuring, and those things that are not measured will never improve or ever be taken seriously. Without understanding what the hand washing performance of your food handlers is today, how can you decide what needs to change? And perhaps more importantly, without statistical data how can you convey the necessity of change to your food handlers?