assignment

.5 min

1 min

Introduction

Keep hands clean is an important requirement to keep our food handling practices healthy and safe. It is a habit that protects us, our customers and our company. 

Due to the Coronavirus pandemic, such a subject is highlighted, however, in our industry it should be a regular and well-known practice.

Aim

Today, we are going to use the World Health Organization’s orientation to assure that our team is fully able to keep a proper hand-washing habit and also understand when it should be done.

Motivation

It is known that the hospitality industry has been suffering due to the effects of the Coronavirus pandemic. 

Our restaurant is still offering delivery to our customers. Therefore, more than never, it is important to assure the best practices regarding personal hygiene are being taken. That will help to keep our business running and also, offering quality and safe food for our valuable customers.

Outline

After this In-Service Training, every member of our team will be able to wash hands in according to the best practices oriented by The World Health Organization. 

Also, they will be capable to identify when and why handwashing is necessary.

Link

So, as mentioned before, this is a training to ensure that our team can apply the best practices of handwashing focusing on how, why and when to do it. Also, it will help that our business keeps offering delivery and quality food during the Coronavirus Pandemic.

1 multimedia projector

1 projecting screen

1 Laptop

1 Sound box

WHO’s hand-washing flyer

Toronto Public Health Poster

Video How to wash your hands

Evaluation Multiple Choices Test with 5 questions

5 mins

Body

· Present the content using the PowerPoint presentation.

· Ask employees to interact and contribute with opinions or questions.

· Distribute WHO flyer about hand washing for each employee

· Using the PowerPoint presentation showing all the steps of proper handwashing by WHO.

· Ask the employees to read the instructions out loud. Every employee may read on a step.

· Present the video “How to wash your hands” to illustrate what was just read.

· Assure that everyone knows where are the designated sinks for handwashing purposes and how to refill any item is missing or short, such as soap and paper towels.

So, what is in it for them and us as foodservice managers:

Employee

· Safe and healthy food handling

· Protect personal health

· More confidence regarding sanitary practices 

Employer

· Keep business open during the pandemic

· Offer quality and safe food

· Mitigate risks of staff get sick from Coronavirus and other diseases

4 mins

Exercise

· Invite all employees to participate in an exercise. (Our team has about 10 members) 

· Ask them to wear gloves and “wash” their hands using the “red liquid soap”.

· This experience is similar to the video presented before and has the aim to show how easy is to miss some parts of the hand when washing them and how it is the proper technique.

· Tell them they have 20 seconds to “wash” their hands.

· Ask the learners if all the hands are clear.

· Use examples, if applicable, to show parts of the hands that are most missed.

· Elevate those who did a great job.

· Ask those who missed some part, what happened and how they could improve it.

4 mins

Evaluation

· Distribute the Evaluation Multiple Choices Test with 5 questions for each employee.

· Ask them to answer it within 2 minutes.

· After 2 minutes, ask them to stop the test.

· Using PowerPoint presentation, present and comment on the questions.

· Take the tests from the learners for further debriefing and training evaluation.

Remind the learner prior to conducting an orientation session:

· Plan ahead and be prepared

· Buy required materials to apply exercise

· Prepare and print orientation materials using WHO and Toronto PH websites

· Download video from YouTube

· Prepare PowerPoint presentation and the Evaluation Multiple Choices Test with 5 questions

· Test PowerPoint presentation with the actual equipment that will be used

· Set up the event designated area as planned

· Invite participants and ask supervisors to enforce the invitation during the pre-shift briefings

· Emphasize people as well as procedures

References:

Toronto Public Health Poster

https://www.toronto.ca/wp-content/uploads/2017/11/9975-tph-handwashing_poster_eng_Dec_2012_aoda.pdf

World Health Organization Orientation

https://www.who.int/gpsc/clean_hands_protection/en/

Video Wash hands

https://www.youtube.com/watch?v=GYFWbwgf-2Q