Why is a ‘correct’ hand washing procedure so important? Everybody knows the song happy birthday, so next time you wash your hands don’t skip on time and effort. If you sing the full version at the correct speed you’ve washed your hands for long enough!
The new E.coli O157 guidance refers to use of a “proper hand washing technique”, so STS equip you with technique and facts!
The new E.coli O157 guidance requires the application of this hand washing technique between handling raw food and ready to eat food.
170,000 cases of food related illness last year were directly associated with poor personal hygiene but especially poor or lack of hand washing; hand washing is a fundamental food safety control, but one which is frequently lacking or inadequate.
You should always follow these steps:
Hand rubs are considered as an additional precaution but must not replace hand washing to prevent cross contamination. It is good practice for hand rubs to comply with BS EN 1500; check with your supplier.
Research has shown longer durability of anti bacterial barrier/moisturising creams over the conventional alcohol based products as they provide longer resistance or inhibition for pathogen bacteria and are more user friendly.
Alcohol based hand sanitisers provides an instant kill rate for most pathogenic bacteria, but the effect is short lived and then leaves a very favourable environment for re-infection and multiplication of bacteria. Excessive use can lead to dermatitis susceptibility, which in turn makes the individual less keen to use it and a rougher skin surface with more terrain for bacteria to lurk.
How do you use hand rubs so your hands don’t become contaminated?
Food handlers must be trained and supervised in correct techniques. Take time to observe your staff; are they washing their hands properly at appropriate times? “Glo germ” kits are a great training tool for hand washing.