Foodservice handwashing is less than desired by both operators and their corps of coaches, 30,000+ health inspectors. A CDC study found that 8.6 handwashes per employee hour are required to meet the guidelines in the FDA’s Model Food Code.
This interactive session will answer the major questions and
help shape future innovations based on audience experience.
While both operator and regulator, understand that this 8.6
level of handwash frequency will not be achieved; the inspector has to make the
call – safe or unsafe, in essence, defining which handwashes are the
priorities.
Unpublished studies will be reviewed which indicate a rate
of 0.5 handwashes per employee hour is commonplace and can be multiplied upward
by going beyond observation with 24/7 compliance monitoring technologies.
Four distinctly different technologies are presented in the
form of individual case studies where low compliance is raised simply by
motivating with measurements. Each technology appeals to different operator
cultures dealing in a spectrum from policeman to coach.
These technologies are new but commercially available and
include video, RFID (radio frequency identification), infrared and a manual
entry system.
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