3.1. Hand washing. 1:55

Hand-washing

Hand-washing is one of the simplest ways to eliminate infectious pathogens.95% of human pathogenic micro-organisms are removed from them by washing their hands with soap.

When your hands are washed:

Hands shall be washed and disinfected before, after use of the toilet, after touching contaminated objects and whenever necessary.Hands are washed between different stages of the food management technology.

Workers handling raw materials or intermediate products likely to contaminate ready-to-eat food must wash and disinfect their hands cleanly and change all working clothes

• When you cough, you sneeze, you brush your nose.
• After touching your face, your hair
• Management of rubbish and waste
• After contact with animals or animal excrement,
• After after cleaning procedure
• After cleaning procedures
• After dirty containers, surface contact

Food handling areas must be provided with inscriptions requiring correct washing and disinfection of hands

Hand washing techniques:

1. We moisturize hands and wrists with cool water
2. Running warm and cold water must meet drinking water quality requirements
3. Liquid soap used
4. 20 sec. Hands are soapy with rubbing and rotating movements, especially wrists, between fingers, fingertips, nails, thumbs.
5. Wash soapy hands with a stream of running water. The water must flow from the wrist towards the fingers;
6. Wash hands with a disposable paper towel or napkin;
7. The water tap stops with a used disposable towel or napkin that is thrown into the bin.

How can I improve my hand wash?

Remove watches, rings or other hand jewellery before washing your hands