by First to Earn Handwashing For Life’s 5 Star Hand Hygiene Award
Chef Peter Fulgenzi assessed his operation’s risk for hospital acquired infections as step one of his study. He then set safe levels on both handwashing quality and frequency. His 15 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 – compliance monitoring remained compromised by observation only.
His concern sent him on a mission to evaluate alternatives and he ultimately chose a combination of video and 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 baseline test period was carried out, confirming his concerns. His implementation program more than doubled hand wash frequency.
Convinced with his decision regarding the value of objective data to compliment observational methods, Chef Peter recently wrapped up his research and moved on to a second generation techology in support of his “Culture of Culinary Caring”. This simplified non-video monitoring system takes advantage of the latest in wireless technologies. His staff’s gains in compliance were maintained through the transition.
