In the world of foodservice, where speed, efficiency, and hygiene are paramount, the duration and frequency of handwashing have long been subjects of debate and adaptation. The past couple of years have added new layers of complexity to this topic. The FDA initially raised suggested handwash times from “10-15 seconds” to 20 seconds before the COVID-19 pandemic. During the pandemic, the CDC reinforced the 20-second guideline without providing concrete scientific evidence for the change.
Now, as we emerge from the height of the COVID-19 crisis, the question arises: Should we consider revisiting handwashing guidelines in the foodservice industry? How can we strike a balance between food safety, worker efficiency, and compliance?
Reevaluating Handwashing Guidelines
Operators, armed with research results and a deeper understanding of the complexities involved, may choose to maintain the status quo but with greater confidence in their current protocols. However, there’s room for exploring alternatives that optimize both hygiene and efficiency.
Tailoring Handwashing Protocols
A compelling case can be made for adopting a more nuanced approach to handwashing. Instead of a one-size-fits-all guideline, consider different handwashing protocols based on risk factors and the availability of resources:
- Start-of-Shift and Restroom Returns (High Risk): These are situations that demand extra precautions. In addition to the Core Handwash, consider a post-wash application of Alcohol-Based Hand Sanitizer (ABHS) for added protection.
- With Running Water (Average Risk): In situations where running water is readily available and the risk is moderate, the Core handwash remains the go-to choice.
- Without Running Water (Average Risk): In scenarios where running water is not accessible but the risk remains moderate, applying Alcohol-Based Hand Sanitizer (ABHS) can be a practical alternative.
- Varied Risk and Distances: Consider adjusting handwashing frequency based on risk levels and the distances between likely hand-contamination points and the nearest sink with running water.
Embracing Innovation and Flexibility
In an industry that thrives on adaptability and innovation, rethinking hand hygiene protocols is a step toward improved efficiency without compromising safety. Some operators may choose to maintain their existing handwashing practices, while others might opt for a two-step approach – one near a handsink and another where the distance to a sink poses a risk of “No-Wash” responses.
Supporting a Data-Driven Approach
As we navigate these complexities, it’s important to emphasize the need for a data-driven approach. The foodservice industry is diverse, with varying operational realities, staff, menus, customer profiles, facilities, risk tolerance, cultures, and budgets.
To this end, a group-funded research project, “Risk-Based Handwashing. Operator Choice,” is underway. This initiative seeks to provide operators with science-based guidance that can be tailored to their specific needs and circumstances. Your financial support for this project is welcomed, and your insights are invaluable as we strive for a balanced approach to hand hygiene in the foodservice industry.
In conclusion, the world of hand hygiene in foodservice is evolving, driven by a commitment to both safety and efficiency. By considering different protocols based on risk and resources, we can enhance hygiene practices while keeping operations running smoothly.
Join us in the journey towards data-driven hand hygiene solutions that work for you, your team, and your customers. Together, we can maintain the highest standards of food safety while adapting to the changing needs of the industry.
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