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Facility Design

CareReady® Hands and TouchReady® Surfaces are outcomes of the professional facility design. From the icons on the drawing board to the menu board, resident, patient and staff safety are built in via choices that set conditions for success. Getting the right intervention conveniently cued up for frequent use pays operational dividends.

Define Success From Start to Finish

Facility planning has many different start points. It is somewhat like developing a new recipe for residents. Do you start with an ingredient, the equipment, the process, your staff capabilities or the patient profile? The answer is...yes. For the contrast of a Best Practice solution click here. A facility plan is a timely convergence of many disciplines to meet a single goal, expressed in a patient focused layout. That single goal is safety which, in turn, meets all the other operationally distinctive criteria. The architect and foodservice consultants are uniquely important in designing the optimum layout that supports the connection between patient wellness and the hand hygiene process. Both understand how detrimental HAIs can be to the operator, not only in terms of image retention but also the cost to uphold the public's trust and confidence. Both understand the risk involved when active hygiene control is not inherently designed into the operational process and implemented under strict management control. An Active Hand Hygiene Control Process is crucial to the success of any healthcare foodservice operation - from the kitchen to the dining rooms and in-room dining. It must carry the "signature" of the owner and be supported by the design team, the operator, and local health department personnel. It must support the Person-In-Charge (PIC) for each and every shift.

GETTING STARTED with a hand hygiene CAD layer “Outsmarting Outbreaks”

An assessment of foot traffic mirrors a view of the hand traffic: hand-to-food, hand-to-surface, surface-to-hand and hand-to-hand. This perspective helps weigh the risk of outbreak as the hand traffic splices into the food flow. This is especially true for the number one cause of foodborne outbreaks, norovirus where the transfer path is most commonly fecal-hand-oral. Norovirus Road Map New synergistic alcohol hand sanitizers make an excellent choice for critical norovirus-hand intersections where water is not readily available. Check out new convenient interventions like SaniTwice®, CareReady™ and TouchReady™ for added protection of your guests, your staff and your brand. "Where and how can we lower our risk of an outbreak."

GETTING STARTED with less than the ideal?

Don't despair or think that all is lost. Start by reviewing the Best Practices Getting Started tab on this website and then develop remedial steps that work. Less than ideal situations can often be improved dramatically with minimal investment.

The Design Checklist:

  • Identify and enlist the services of only healthcare experienced staff.
  • Agree a written project objective, timetable, design cost.
  • Review resident profile, menu, labor pool and conduct Risk Assessment.
    • Self Assessment of Risk »
    • Use Self-Assessment worksheet to review/evaluate alternatives and set standards with designer/consultant.
  • Establish standards for hand hygiene.
    • Written standards »
  • Review design concept layout within context of written standards and risk assessment
    • Include specifications for Hand Hygiene Stations.
  • Review & agree Final Plans
    • Include key managers/staff including PIC (Person in Charge) of Kitchen.
  • Build to the agreed design.
  • On-site sign off with key users and maintainers.
  • Implement the HFLI "HandsOn" program to insure process excellence.
  • Verify performance. Document, report and celebrate success!