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Team Rally Handwashing Program Builds Knowledge & Commitment Jim Mann Dion Lerman, CFSP Based on concept developed by: Victoria Griffith CFSP, Clydes Restaurant.

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Presentation on theme: "Team Rally Handwashing Program Builds Knowledge & Commitment Jim Mann Dion Lerman, CFSP Based on concept developed by: Victoria Griffith CFSP, Clydes Restaurant."— Presentation transcript:

1 Team Rally Handwashing Program Builds Knowledge & Commitment Jim Mann Dion Lerman, CFSP Based on concept developed by: Victoria Griffith CFSP, Clydes Restaurant Group Ellen Schroth, RS, Foodsense, Inc. © 2004 Handwashing For Life®

2 2 The mission: Handwashing is the single most important means of preventing the spread of infection - Centers for Disease Control Enhancing Handwashing Behavior 2

3 3 Handwashing: Critical food safety behavior The fecal-hand-oral route Fecal virus is the most common cause of foodborne disease in the US (Mead, et al) Handwashing breaks the chain of transmission in the fecal-hand-oral route Poor hand hygiene contributes to the majority of foodborne disease outbreaks

4 4 Poor handwashing as a contributing factor

5 5 Motivate good handwashing behavior The Team Rally program develops each food worker's: Knowledge – of the importance of handwashing and food safety Understanding – of their role in preventing foodborne disease Commitment – to best practices – to fellow workers

6 6 Team Rally concept Internal competition within a foodservice establishment or group An active learning program to increase handwashing and lower risk Team Rally adds the fun factor to motivate and break language barriers.

7 7 Internal competition Management commitment is essential: involvement by staff at all levels Company wide – everyone welcome Team building – workers form teams to compete; winning teams advance to finals

8 8 Behavior changing format Can be run anytime, Food Safety Education Month is popular Continuous reinforcement over the month improves behavior Annual repetition enables long-term impact, organizational commitment

9 9 GlitterBug ® training Makes invisible germs real Initial disclosure of poor handwashing habits Tool to demonstrate proper technique

10 10 Knowledge enhancement Answering a Food Safety Quiz is an essential part of the competition. The questions - and answers! – are covered early in the program. Team Rally quiz helps develop the demonstration of knowledge, a Food Code requirement.

11 The Team Rally finale: Enhancing motivation Reinforcing behavior Embedding change

12 12 Regulatory judges Inviting regulatory personnel to judge the finals: Enhances impact and emphasizes importance of the event by bringing in outside officials Helps build industry-regulatory bridges Regulators enjoy a consultative role

13 13 Three scoring components Time – 20 second target window: points deducted for time over or under Effectiveness – based on GlitterBug residue on hands, mapped onto scorecards Knowledge – based on correctly answering randomly chosen quiz questions

14 14 Scorecard Record time, mark unwashed areas, record quiz results & add for final score Judging is objective: winners have highest score

15 15 Award ceremony Acknowledge all contestants & participants Have senior management make presentations Recognition awards are critical Cash prizes add to participation, suppliers may sponsor awards

16 16 Effectiveness Staff and management participation enhances program Incentives add to participation Teamwork and recognition support organizational effectiveness Regulators recognize effort and commitment Long-term impact on behavior

17 17 Implementation Handwashing forlife materials: Handwashing forlife : The Why, The When and The How (video) Pledge of Professionalism (poster) Team Rally (video & guide) Top Ten Training Handout Scorecard and Award Template Hands-On Integration Implementation support from The Handwashing Leadership Forum Access to GlitterBug and other Member support products & services

18 18 Conclusion Changes worker behavior Builds awareness throughout organization Enhances relationship with inspectors Upbeat, enduring and fun! Documented long-term improvement

19 19 Credits & references The Team Rally program was developed by the Handwashing For Life Institute, Jim Mann, Executive Director, and Dion Lerman, CFSP, Education and Training Director, based on a program developed for Clydes Restaurant Group (Washington, DC) by Victoria Griffith, Clydes Director of Quality Assurance, and Ellen Scroth, RS, President of Foodsense, Inc., Clydes food safety auditor. Graphics by Baer Design. Video production by Fink Productions. For more information access: www.handwashingforlife.comwww.handwashingforlife.com © 2004 Handwashing For Life® References: Gifford, David, Advance data from "An analysis of 10 years of foodborne disease outbreak data in Washington State (1990-1999)" (preliminary title; publication TBA), Washington State Department of Health., 2001. For info contact: dave.gifford@doh.wa.gov.dave.gifford@doh.wa.gov Mead, Paul S. and, Slusker, L., Dietz, V., McCraig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., Tauxe, R.V. Food-related Illness and death in the United States. Emerging Infectious Diseases 5:5, 607-625. Sept-Oct 1999. http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm,http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm

20 Jim Mann Executive Director Handwashing Leadership Forum 1216 Flamingo Parkway 800.446.3628 voice Libertyville, IL 60048 847.918.0305 fax jmann@handwashingforlife.com USA www.handwashingforlife.comwww.handwashingforlife.com


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