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Clean Hands, Safe Plates: Why Handwashing is Your First Line of Defence in Food Safety
If we asked you what you thought the MOST powerful thing you could do to prevent the spread of illnesses and bacteria, what would be your answer?
Anti-bac-ing surfaces? Swapping over cloths when you clean different pieces of equipment?
The true answer might surprise you… Handwashing. The simple act of properly cleaning your hands does more for health and safety than many people realise, yet it’s such a simple thing that it often gets overlooked. In this blog, we dedicate some time to handwashing, exploring why it’s so vital and how to do it correctly.
The Food Safety Impact of Unwashed Hands
It doesn’t matter what your role is in catering or food production. Whether you’re serving a meal, making a sandwich that will sit on a shelf, or packaging food products ready for delivery, the bacteria on your hands can be transferred to the food, utensils, and surfaces around you. Every time someone touches raw meat, uses or cleans a toilet or even simply scratches their own skin, their hands can pick up bacteria.
Proper handwashing removes these germs from the surface of your skin, preventing the transfer of bacteria and drastically reducing the risk of harmful foodborne illnesses, such as E. coli, Norovirus, and Listeria, from spreading. Without effective handwashing, unclean hands can transfer these unwanted germs to served and packaged foods, as well as to clean utensils and equipment, which can subsequently be ingested by unsuspecting customers.
Good handwashing practices aren’t just about ethics. In addition to customer illness, which can be life-threatening, businesses that don’t take handwashing seriously face reputational damage, prosecution, and substantial fines.
The 20-Second Handwashing Step By Step
Proper handwashing is far more than a quick rinse under a cold tap. Here’s a rundown of the 20-second handwashing routine that will ensure your staff’s hands are free from harmful bacteria:
- Remove jewellery. Remove rings, watches, and bracelets to ensure germs don’t get trapped underneath.
- Wet your hands. Place your hands under warm or cold, clean running water.
- Apply soap. Make sure both hands are covered.
- Lather and scrub. Rub your hands together to create bubbles and scrub them vigorously. This includes fingernails, fingertips, and the space between fingers.
- Scrub for at least 20 seconds. Sing ‘Happy Birthday’ twice if you need a guide.
- Rinse thoroughly. Place your hands under clean, running water to remove the soap.
- Dry your hands. Use a clean towel or air dryer – NEVER your apron or clothes.
When Is Handwashing Critical?
Knowing when to wash your hands is almost as important as knowing how to do so. In any food-handling environment, here are the key moments when you should be performing perfect handwashing:
Before starting work or handling any food
After using the toilet
After handling raw meat, poultry, seafood, or eggs
After touching rubbish, chemicals, or cleaning equipment
After touching your face, hair, or body
After coughing, sneezing, or blowing your nose
After handling money or using phones, tablets, or tills
Before putting on and after removing gloves
Between handling different types of food (e.g. raw and ready-to-eat).
Instilling strict procedures around proper hand hygiene supports businesses in keeping customers and the business free from harm.
What About Hand Sanitiser?
Hand sanitiser is not a replacement for hand washing, but rather a useful tool that can be used in addition to soap and water. No access to running water? No excuse. It’s critical that any site preparing, making or selling food practices good hygiene – even events that provide outdoor catering must comply with health and safety legislation.
Here are Envesca’s tips for the use of hand sanitiser:
- Hands must be visibly clean – sanitiser doesn’t work well on dirt or grease
- Use a sanitiser with at least 60% alcohol for it to be effective
- Rub the product over all surfaces of your hands and fingers
- Continue rubbing until your hands are completely dry.
The Importance Of Training and Habits
Even the most high-tech of hygiene stations won’t cut the mustard without the development of good habits, and that comes from proper training.
All food handlers should receive comprehensive hand hygiene training as part of their food safety induction in their place of work. Teaching staff members not just how to wash their hands thoroughly and effectively, but why handwashing is important, plays a critical role in both legal compliance and keeping your customers safe.
Visual cues and prompts go a long way in keeping everyone practising good habits, too. Posters, signs, and step-by-step guides, such as the 20-second handwashing process, can serve as daily reminders and help maintain high hygiene standards. Supervisors and managers must also take on a proactive role in monitoring good practice, too; through regular reinforcement, handwashing becomes a key part of the job and supports compliance with health and safety regulations.
Clean Hands, Safe Plates
Clean hands protect your customers, your team and your business reputation. Efficient and effective handwashing plays a crucial role in preventing foodborne illnesses and is essential for producing safe food.
However, as simple as it may sound, implementing high-standard handwashing habits can be multifaceted. With the right training, supervisors, managers, and employees can be better equipped to prioritise handwashing as a key component of health and safety, ultimately creating a safer environment for everyone.
Need help implementing safe handwashing practices into your food production or catering business? Get in touch with Envesca today.
The Ultimate Guide to Passing the Level 4 Food Safety Examination
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Training Available
Envesca offer a number of different training courses, which offer advice and guidance on these topics.
Highfield Level 2 Award in Food Safety Training in Catering
This one-day Level 2 Food Safety Training course will provide you with knowledge of basic food hygiene practices that are essential in the catering industry.HACCP Training – Highfield Level 2 Award for Catering Professionals
This one-day HACCP training course will enable you to understand the importance of implementing a HACCP system in a catering environment.Highfield Level 3 Award in Food Allergen Management in Catering
This one-day course will ensure that you are aware of common allergens and intolerances and teach you how to manage allergens effectively.Highfield Level 4 Award in Food Safety for Catering
This comprehensive Level 4 Food Safety course will provide you with in-depth knowledge and understanding of food safety.Share this article with your social Community.
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