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A
Ignore it
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B
Stop the employee immediately, ensure they wash hands properly, retrain on procedure and timing, document the observation, consider whether others need refresher training, follow up to ensure correction, escalate to discipline if pattern continues
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C
Fire immediately
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D
Just remind once
Why this is the answer
Inadequate handwashing is one of the most common causes of foodborne illness outbreaks. Manager response when observed: (1) STOP THE EMPLOYEE — politely but firmly; address the issue immediately, not later; (2) ENSURE PROPER WASHING NOW — demonstrate proper technique if needed; observe their corrected wash; (3) RETRAIN — go over the procedure (wet, soap, scrub 20 seconds including thumbs and under nails, rinse, dry with paper towel, turn off faucet with towel) and the timing (when handwashing is required); explain WHY (foodborne illness prevention, customer safety, regulatory compliance); ensure the employee understands; (4) DOCUMENT — date, time, employee, observation, action taken, recurrence if any; this creates a record for compliance and supports later discipline if needed; (5) CHECK FOR PATTERNS — is this employee alone or might others need refreshers? Review handwashing facilities — accessible? supplies stocked? functional? sometimes the issue is environmental rather than personal; (6) FOLLOW UP — observe the employee in the following days; verify the corrected behavior persists; (7) PROGRESSIVE DISCIPLINE if pattern — verbal warning → written warning → final warning → termination per facility policy; food safety violations affecting public safety can justify accelerated discipline; (8) POSITIVE REINFORCEMENT — recognize employees who consistently follow procedures; create a culture where food safety is valued. Common reasons employees skip handwashing: lack of training (don't know proper technique or timing); time pressure (rushing during busy periods); inadequate facilities (sinks blocked, no soap, no towels); lack of consequences (others not held accountable); inadequate supervision (no one notices); fatigue (long shifts). Address root causes. Management presence on the floor during busy periods catches issues; periodic walk-throughs assess practice. Posted reminders, training videos, glo-germ demonstrations reinforce learning. Some operations use cameras or electronic monitoring to verify compliance.
Source: FDA Food Code, Hand Hygiene Enforcement