Hand washing is one of the best ways to protect yourself and your family from getting sick. Washing hands can keep you healthy and prevent the spread of diarrheal and respiratory infections that spread from one person to another. In this video, we talk about the safe hand washing method.
Why Safe Hand Wash Matters
Unwashed or improperly washed hands can transfer bacteria, viruses, and allergens to food. This puts both customers and the business at risk. While it may seem basic, skipping or rushing handwashing leads to serious consequences. Therefore, promoting safe hand hygiene is non-negotiable in every food environment.
Key Practices to Promote
- Use the Right Technique:
Wet hands with clean, running water. Apply soap. Scrub all parts—including between fingers and under nails—for at least 20 seconds. Rinse and dry with disposable towels. - Know When to Wash:
Always wash hands before starting work, after using the restroom, after handling raw food, touching waste, coughing, or sneezing. - Use Designated Wash Stations:
Handwashing must be done in sinks meant for that purpose—not in food prep or dishwashing areas. - Avoid Bare-Hand Contact:
Even with clean hands, use gloves or utensils when handling ready-to-eat foods to minimize direct contact. - Train and Monitor Regularly:
Ensure all employees are trained on proper handwashing techniques and timings. Supervisors should monitor compliance during shifts.
In Summary
Clean hands save lives. A proper handwashing routine reduces the risk of contamination at every level. This video shows your team the correct steps to wash hands effectively and consistently in food-safe environments.
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