Posted by William Mullane | July 8, 2014
Why Hand Hygiene?
- Failure of employee hand washing can be devastating to companies and customers.
- For example, 406 persons became ill after eating commercially prepared dip because a worker preparing the cheese component contaminated the product.
- Government regulations (21 CFR Part 110.10) require employee hand hygiene.
- HACCP programs are built on a solid foundation of prerequisite food safety programs. Hand washing is a key prerequisite program.
- Customers and 3rd party auditor food safety requirements include hand hygiene.
- U.S. Centers for Disease Control and Prevention: “Handwashing is the single most important means of preventing the spread of infection.”—1986
Germ City is an on-site, science-based University of Idaho Extension and TechHelp training program that requires participants to demonstrate their understanding of hand washing technique, and provides immediate feedback of washing effectiveness.
Germ City Agenda
- Overview and objectives
- Handwashing procedures and demonstration
- Hands-on Germ City exercise
- Quiz and critique
To host a Germ City program, we require:
- A training room on the ground floor
- Chairs for participants
- Screen or blank wall for presentation
- Hand washing sink(s), soap, paper towels
- An area at least 5’ wide by 13’ long and 12’ of height to set up the Germ City tent
- A training time of 1 hour
- Each session limited to 25 participants
Five Steps to Best Practices Hand Washing
- Wet hands using warm, running water (100°F, 2 gallons/minute flow).
- Use soap and scrub for 20 seconds. Practice by singing “Row, Row, Row Your Boat” twice or counting slowly to 20. Both hands and forearms should be washed.
- Rinse with warm, running water.
- Dry with a single-use paper towel. Do not use a blow dryer.
- Use the towel to turn off the faucet and open the bathroom door.
Project Team Members
- Carol Hampton, Extension Educator, Boundary County, 208-267-3235, firstname.lastname@example.org, Bonners Ferry
- Audrey Liddil, Extension Educator, Bannock County, 208-236-7318, email@example.com, Pocatello
- Sandy McCurdy, Extension Food Safety Specialist, 208-885-6972, firstname.lastname@example.org, Moscow
- Joey Peutz, Extension Educator, Canyon County, 208-459-6003, email@example.com, Caldwell
- Grace Wittman, Extension Educator, Cassia County, 208-878-9461, firstname.lastname@example.org, Burley
Registration and Scheduling:
Germ City is an on-site, science-based University of Idaho Extension and TechHelp training program. It requires participants to demonstrate their understanding of hand washing technique, and provides immediate feedback of washing effectiveness.
Contact—Jeff Kronenberg 208-364-4937, email@example.com
Cost—choose one of two options: Full price: $550/session – Subsidized*: $50/session
*For companies willing to participate in a follow-up evaluation of employee training effectiveness, a UI/TechHelp training subsidy of $500 will be provided.