Did you know that infected food handlers are the most common source of an outbreak in food poisoning?
Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria, such as E. coli, Salmonella, Campylobacter, Staphylococcus aureus and viruses (e.g. norovirus) that is present on the hands of food workers, is removed by proper hand washing techniques.
The rules are easy – Every time your staff leave the kitchen (for any reason) they must wash their hands on reentering the kitchen!
Then wash hands between tasks, before handling ready to eat foods, after handling raw foods, after handling waste, after sneezing or coughing, etc.
Handwash basins must have hot and cold running water, antibacterial handwash soap and paper towels/blue roll.