by First to Earn Handwashing For Life’s 5 Star Hand Hygiene Award
The Atrio Restaurant’s Chef Peter Fulgenzi had assessed his operation’s risk if they were to experience a breakdown in their handwashing system. He set safe levels on both handwashing quality and frequency. His 12 handsink stations were optimized and he completed rigorous staff training along with a tightening of hiring policies. One gap persisted in his HandsOn process control system. Handwashing compliance monitoring remained compromised by observation only.
His concern sent him on a mission to evaluate alternatives and he ultimately chose an RFID (Radio Frequency Identification) to assist him in his staff professionalization. He sought a technology with a staff-friendly interface, one where he could simply help them meet their personal commitment to professional behaviors. A self-monitoring component was key, putting any needed corrective action squarely with the accountable worker – a true HACCP model.
