Cleaning Hands

It is easy for harmful bacteria to spread from your hands to food, work surfaces and equipment. Effective hand washing can eradicate this risk. It is important to remember that all staff who work with food in your business wash their hands correctly:

• Whenever entering a food handling or preparation area, e.g. after a break or going to the toilet.
• Prior to preparing food.
• After touching raw food, such as meat/poultry and eggs.
• After discarding food waste or emptying a bin.
• After cleaning or disinfecting.
• After blowing their nose.

It is also important to dry hands thoroughly on a disposable cloth – harmful bacteria spreads more easily if your hands are wet or damp.