By now, we all know the importance of keeping our hands clean and free of germs. But in busy foodservice environments, that’s not always happening. As a result, food workers can easily pass contaminants from their hands to surfaces, people, and even customers’ food. In fact, a whopping nine out of ten foodborne illness outbreaks are actually caused by foodservice workers themselves. It’s on employees to keep up with proper and regular handwashing, but there are steps you can take to help.
Communicate proper handwashing techniques (again and again)
According to an Environmental Health Services (EHS) study, only one in four workers washed their hands after preparing raw animal products or handling dirty equipment. And that’s not a one-off issue. In general, employees only washed their hands two to three times per hour, even though they underwent about nine activities that warranted a good hand scrub.
So, while employees may intend to wash their hands, it’s an easy thing to rush through or even forget when orders are flying into the kitchen (and table 10 still doesn’t have their chicken cacciatore). To keep it top of mind for staff, remind them often of the following Centers for Disease Control and Prevention (CDC) guidelines for proper handwashing:
- Wet hands with clean, running, hot water and apply soap.
- Lather hands by rubbing them together with soap. Be sure to lather all areas, including the backs of hands, between fingers and under nails. (Note: Long nails are especially prone to harboring bacteria, so shorter fingernails are a plus).
- Scrub hands for at least 20 seconds. The optimal length of time for handwashing can depend on many factors, but evidence suggests that longer is better when it comes to removing germs.
- Rinse hands well under clean, running water.
- Dry hands using a clean towel or air dryer, as germs transfer more easily to and from wet hands versus dry.
Make handwashing part of your company culture
While it’s critical to share proper handwashing guidelines with employees, that’s only the first step. To reinforce your message, think about how you can incorporate handwashing into your training programs. For example, when you onboard employees, educate them on handwashing expectations and how foodborne illnesses occur. Always include managers in your training sessions. This ensures that they can pass accurate information onto other staff, who will hopefully pass that same knowledge on to other co-workers (and so on). Lay the educational groundwork and watch as tip-top handwashing practices make their way into the fabric of your company’s culture.
Make handwashing stations easily accessible
When it comes to handwashing, convenience is king. Consider the location and accessibility of your handwashing stations. Are they easy to get to? If not, you may need to alter your layout or kitchen design to support existing workflows and ensure employees have a straight shot to the nearest handwashing station. If your handwashing stations are already conveniently located close to workstations (and areas that are prone to contamination), make sure they’re clean for staff. And while you’re at it, check local health codes to confirm you’re compliant with those standards — you may need to take steps like include compliance signage at all handwashing stations.
Use equipment to curb contamination
While many of the efforts to reduce hand contamination are directly related to handwashing, there are other steps you can take that don’t involve a 20-second-plus hand lather. For example, the equipment you bring into your operation can play a role. Hot water sanitation solutions, for one, enable easy access to hot water, so staff can sanitize stations on the spot and reduce the amount of pathogens that pass between hands and the various surfaces in your kitchen. Door-free equipment, such as hot or cold shelves, food display cases and merchandisers and air curtain cabinets, make for convenient, no-touch solutions for both the front- and back-of-the-house. Some foodservice equipment manufacturers will even add an extra layer of protection to equipment via anti-microbial paint that’s designed to inhibit the growth of harmful microbes — so don’t forget to ask about that!
Reduce the risk of contamination even further — go contactless.
While we’re on the subject of staying safe, let’s talk contactless meals. From carryout to dining pods, packaging, and more, there are plenty of ways you can reduce high-touch steps and eliminate potential contamination points within your operation. Want to learn more? Check out these creative ways to incorporate contactless meals into your strategy.
