Why is hand washing important?
Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.
How often should food workers wash their hands?
Hands should be washed as often as necessary and always:
Before starting work
Before handling cooked or ready-to-eat food
After handling or preparing raw food
After handling waste
After cleaning duties
After using the toilet
After blowing nose, sneezing or coughing
After eating drinking or smoking
After handling money
Is hand washing necessary if gloves are used when handling food?
Proper hand washing is extremely important, whether using gloves or not. If using gloves, hand washing should be carried out before putting gloves on, between glove changes and after gloves are removed.
The problem with the use of gloves is that in situations where staff are not given proper training in food safety, gloves are often seen as a barrier to food contamination. Staff may then carry out many non-food related tasks (e.g. handling money, emptying bins, wiping counters) while wearing the same pair of gloves that they then use to prepare food.
When wearing gloves for a prolonged period of time, without frequent changing and hand washing, bacteria on the skin rapidly multiply due to the warm, moist environment created by the gloves. If the gloves tear, or are removed and food is handled without hand washing, a high number of bacteria can be transferred to the food.
What is the proper hand washing technique?
Hands should be washed for at least 10-15 seconds as follows:
Wet hands under warm running water
Use enough soap to form a good lather
Rub all parts of hands with soap and water
Lather for at least 15-20 seconds, vigorously and thoroughly rubbing all hand surfaces, including the fingertips and thumbs
Rinse hands thoroughly with running water
Dry hands thoroughly
How hot should the water be for hand washing?
The temperature of the water is not as important as the technique that is used. However, it is important that the water is not so hot that hands cannot be held under the water for a sufficient length of time to ensure they are properly clean.
Should separate sinks be provided for hand washing?
Yes. A designated sink for hand washing must be provided in food preparation areas.
It must be easily accessible, not likely to be obstructed and located close to the working area.
In large kitchens that are sub-divided into different work areas, more than one sink must be provided. Hand wash facilities must also be provided for food service and bar staff, where applicable.
What should be provided for washing and drying hands at the hand washing sinks?
There should be an adequate supply of hot and cold running water, non-perfumed soap in appropriate dispensers and a suitable method of hand drying (e.g. paper towels from a dispenser, hand driers or cabinet roller towels). Hand driers are not suitable for use in food preparation areas.
Is it a legal requirement to use antibacterial soap, antiseptic wipes or disinfectants?
No. Washing hands using regular soap and warm water and proper hand washing technique will be enough to ensure hands are clean.
Antiseptic wipes and alcohol hand disinfectants are only effective when used on physically clean hands and are completely inactivated by any organic matter (e.g. pieces of food).
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