Hand Washing

Having high standards of personal hygiene at all times is crucial for all food handlers. And keeping your hands clean is one of the most important things you can do to prevent bacteria from contaminating food. You should wash your hands before and after handling food, as well as after taking breaks, after touching your face, putting out the rubbish, switching to a different task, and handling anything that could have harmful bacteria on it. The steps are:

• Use the correct basin. Your employer must provide a basin for handwashing only –

never wash your hands in the same sink as food and dishes.

• Use hot water and soap. Preferably antibacterial liquid soap – as soap bars can harbour bacteria.
• Rub the soap into your palms. Until you form a lather.
• Clean your hands for 20 to 30 seconds. Go between your right and your left hand for each of these:

the backs, in between your fingers, your thumbs, your wrists, and remember to check and clean your fingernails too.

• Rinse your hands thoroughly
• Turn the tap off with a disposable hand towel to avoid recontaminating your hands.
• And dry your hands thoroughly using a second disposable hand towel or a hand dryer.

Never use a tea towel or a cloth as these can cause cross contamination.