The range of the risk associated with under-washed hands is increasing as the realities are uncovered with newly available data. This is the first in a series of five chapters to help operators take a renewed look at their risk reality. The goal is to encourage cross-departmental collaboration to agree and implement a risk-based handwashing process.
Let’s join Pam Ritz (link below), President of Specialty Risk Management Inc., who is addressing members of the National Restaurant Association’s Quality Assurance (Food Safety) Study Group at their 2016 session.
This risk-focused series was followed up by breakout teams assessing the risk of under-washed hands and responding with step by step remedies. The formation of a multi-department assessment group was a common first step in building the foundation for an enduring solution. Implementation steps commonly included investing in electronic handwash monitoring.