Operators and regulators agree that current foodservice handwashing rates are low, perhaps half of what they should be. Agreement on a Safe Level is far more elusive.
Variables in menu, staff training & turnover, process control, physical design/equipment, the vulnerability of the people served and finally the tolerance for risk of the operator himself are all factors which make this decision site-specific. A framework for the answer is already in the Food Code with the support of the National Restaurant Association. It is the principle of Active Managerial Control (AMC) and the implementation of a Person-In-Charge process control system at the operational level.