First to Earn Handwashing For Life's 5 Star Hand Hygiene Award
Chef Peter Fulgenzi assessed his operation’s risk for hospital acquired infections as step one of his study. He then set safe levels on both handwashing quality and frequency. His 15 handsink stations were optimized and he completed rigorous staff training along with a tightening of hiring policies. One gap persisted in his HandsOn process control system - compliance monitoring remained compromised by observation only.