Background and Objectives
The operator expressed a desire to reduce the risk of an outbreak by increasing the handwashing frequency among team members. Specifically, they aimed to raise the handwashing rate from approximately 1 Hand Wash per Team Member Hour (HW/TMH) to 2 HW/TMH.
Baseline Assessment and Training
Handwashing For Life® established the actual baseline handwashing rate and evaluated the existing training program for the operator’s multilingual workforce. Training was then reset using the Why, When & How language-free video series to enhance understanding and compliance.
Research Hypothesis
The study hypothesized that providing daily or weekly team-compliance data would stimulate competitive instincts among employees, thereby encouraging self-motivation and reducing the need for supervisor oversight.
Research Methodology
Four casual dining restaurants from a national chain located in Chicago’s north suburbs participated in the research. Handsoap dispensers in the back-of-house areas were equipped with tracking functions to record each hand wash, accounting for multiple dispenses by the same individual. At the end of each day, the total number of hand washes was aggregated and divided by the total Team Member Hours to calculate Hand Washes per Team Member Hour (HW/TMH).
This metric provided an evidence-based approach to monitoring performance against the established policy standard. It also served as a clear management expectation, forming the basis for performance reviews and potential corrective actions. The automated tracking system minimized supervisor involvement and eliminated the need for manual record-keeping. Additionally, it generated data that could be used to support reductions in liability insurance costs.
Reporting and Feedback
Weekly reports were prepared by Handwashing For Life® and distributed to employees by restaurant managers. This reporting process was maintained to support progress toward the 2.0 HW/TMH goal. When improvements plateaued, compliance reports were shared across all four locations, introducing a gamification element. While no formal awards were given, team pride at each restaurant helped restore individual compliance and drive progress toward the target.
Local health inspectors recognized the effectiveness of the system, noting that Persons-In-Charge (PICs) were now able to meet monitoring and reporting requirements as outlined in the Model Food Code.
Responsibilities and Costs
Handwashing For Life® provided study design, staff training, oversight, and report writing at no charge. Restaurant operators were responsible for the installation and maintenance costs of the dispensers and supplies.
Study Duration
The research lasted eleven months, with an option for operators to continue indefinitely without further oversight.
Key Findings
- The baseline handwashing rate was under 0.5 HW/TMH, much lower than estimated.
- Training improved compliance to approximately 1 HW/TMH, where it then plateaued.
- After six months, sharing and comparing team reports among all four restaurants activated competitive instincts, demonstrating that regular feedback drives compliance and fosters self-policing behavior.
- At the end of eleven months, operators had a clear path to achieving the 2 HW/TMH goal and expanding the initiative throughout the chain.
