8 replies to this topic

[Mahdaoui Djamal Eddine]

Hello everyone,

 

 

Need help to build an effective monitoring system for a hand washing procedure in food production area. Any ideas?

 

M D

[Setanta]

It is helpful to know your process. Until that, I can tell you that everyone needs to follow it, from your CEO, to your maintenance people, to your hourly people. If you have one group NOT doing this, it is going to be a hard sell to get everyone on board.

 

Now that everyone is washing their hands, however the process reads, there should be someone who is monitoring people. In our case it is QA. They can tell line leads, area leads, etc. who isn't washing their hands, and you can start there.

 

Don't attack this with punitive methods at this time. Educate and gently remind people what they need to do. When your core group of has a handle on this, then start with your repeats.

[IzahelCamps]

 I make a template where every hour the leader of production is verifying one by one of the line is washing their hands .. We know need to be done , just top confirm and to make sure everyone follow the rules..

[Mahdaoui Djamal Eddine]

Thanks for your replies, both methods can be a solution however they are a human relying approaches, which means all the observation methods are always in relation with food handlers awarness and motivation regarding safe food practices. I feel that hand washing practices depends more on the built food safety culture than control systems and that’s not a 100% effective control measure.

 

I'm looking for a 100% effective system which allows me to control hand washing accurately without relying on human decision making.      

Edited by Mahdaoui Djamal Eddine, 03 January 2024 - 10:25 AM.

[Dorothy87]

Hi, 

 

a few things to consider ; 

 

- handwashing stations accessibility - easy / not easy 

- training & induction - are u happy with the induction and training? 

- CCTV - monitoring & consequences 

- staff introduction to hand swabbing, consequences (strong HR involvement)

- QA  GMP daily audit &  monitoring and non-conformances against staff plus consequences (strong HR involvement)

 

[Mahdaoui Djamal Eddine]

CCTV - Monitoring & strong HR involvement are great ideas and I'll plan to implement them in the future! But those approachs are reactive rather than preventive and that's made them less efficient to ensure safe food.  

[MDaleDDF]

Stand there and watch them as they come into production, or have their manager do so.   Other than that, I don't see  a way to know with 100% certainty that everyone is washing their hands.

[Gelato Quality Lead]

As most have said, it is nearly impossible to verify that everyone is washing their hands without having someone else watch them do it. In our facility, I know that management would never pay someone to stand by the production entrance to watch team members wash their hands.

 

This is where programs and training come into place. You can verify through monitoring the cameras or swabbing hands. A food safety culture would also affect this. We have certain team members here who love to call out others who are violating programs, which is very helpful since we only have so many managers.

 

If your programs and training aren't working, I've heard of a facility that had some kind of mechanism that would not allow the entrance to production to be unlocked until the handwash sink has been used for the required time. Not sure how this works, but I'm sure employees could find the loophole in this too if they deliberately wanted to ignore the handwashing protocols...

[MOHAMMED ZAMEERUDDIN]

Few ideas:

Clear Standard Operating Procedures (SOPs): Develop concise and easily understood SOPs for the hand washing procedure. These SOPs should outline the correct steps to be followed, including the use of appropriate soap, water temperature, duration, and drying methods.

 

Establish a comprehensive training program: It is essential to ensure that every employee receives thorough training on proper hand washing techniques. By implementing a comprehensive training program, we can educate the team members on the importance of hand hygiene, the correct procedure, and the potential risks associated with non-compliance.

 

Conduct regular audits and inspections: Regular audits and inspections should be conducted to assess the effectiveness of the monitoring system. This will help to identify any areas of improvement and address them promptly.

 

Utilize visual aids and reminders: Placing visual aids, such as posters and signs, near hand washing stations can serve as constant reminders for employees to follow proper hand hygiene practices.

 

Encourage reporting and feedback: Creating an environment where employees feel comfortable reporting any concerns or suggesting improvements will contribute to the effectiveness of monitoring system. Regular feedback sessions can help address any issues and foster a culture of continuous improvement.