Did you know that an estimated 80 percent of all infections are transmitted by the hands? And that some germs can live on moist surfaces for up to three days? Meanwhile, it’s been found that a whopping 95 percent of people don’t wash their hands adequately.
In a restaurant setting, it’s essential that your employees clean their hands thoroughly and frequently—for the health and safety of your customers.
What are the main reasons why restaurant employees aren’t getting their hands clean? Well, there are a handful of reasons.
- They may have very little awareness of the spread of germs that can lead to illness.
- They may be washing without soap and just rinsing with water.
- They may not have formal training on proper hand hygiene procedures.
- Equipment failure and poor product inventory create a lag in use.
- They may experience the “ick factor” resulting from messy and dirty dispenser areas make them squeamish.
You can address these issues with the following:
- Provide your employees with access to educational and procedural information. Post signs to remind them to wash their hands thoroughly.
- Instruct employees to wash hands after using the restroom, handling raw animal foods, and touching any part of the body, skin or hair. Also, have them wash their hands before putting on gloves.
- Have your manager monitor employee handwashing practices.
- Keep handwashing and sanitizing stations clean and stocked, and make it easy for them to access.
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