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    SFBB Retailers Cleaning 01 Handwashing

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    Alghubari
    Handwashing is essential to prevent the spread of bacteria and viruses to food. The document outlines the proper six step method for washing hands, which includes wetting hands with warm water, applying soap and rubbing hands together, rinsing with water, and drying thoroughly. Staff should wash hands before handling food, after touching raw meat or vegetables, and after breaks, cleaning, and touching phones or other surfaces. Gloves are not a substitute for handwashing and should be changed between handling raw and ready-to-eat foods.

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    © All Rights Reserved
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    SFBB Retailers Cleaning 01 Handwashing

    Uploaded by

    Alghubari
    19 views2 pages
    Handwashing is essential to prevent the spread of bacteria and viruses to food. The document outlines the proper six step method for washing hands, which includes wetting hands with warm water, applying soap and rubbing hands together, rinsing with water, and drying thoroughly. Staff should wash hands before handling food, after touching raw meat or vegetables, and after breaks, cleaning, and touching phones or other surfaces. Gloves are not a substitute for handwashing and should be changed between handling raw and ready-to-eat foods.

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    Handwashing is essential to prevent the spread of bacteria and viruses to food. The document outlines the proper six step method for washing hands, which includes wetting hands with warm water, applying soap and rubbing hands together, rinsing with water, and drying thoroughly. Staff should wash hands before handling food, after touching raw meat or vegetables, and after breaks, cleaning, and touching phones or other surfaces. Gloves are not a substitute for handwashing and should be changed between handling raw and ready-to-eat foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views2 pages

    SFBB Retailers Cleaning 01 Handwashing

    Uploaded by

    Alghubari
    Handwashing is essential to prevent the spread of bacteria and viruses to food. The document outlines the proper six step method for washing hands, which includes wetting hands with warm water, applying soap and rubbing hands together, rinsing with water, and drying thoroughly. Staff should wash hands before handling food, after touching raw meat or vegetables, and after breaks, cleaning, and touching phones or other surfaces. Gloves are not a substitute for handwashing and should be changed between handling raw and ready-to-eat foods.

    Copyright:

    © All Rights Reserved
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    of 2

    SAFE METHOD:

    HANDWASHING
    Effective handwashing is essential to help prevent bacteria,
    viruses and allergens spreading to food.

    Make sure that all staff who work with food wash their hands properly before handling or preparing
    food. Harmful bacteria can spread very easily from people’s hands to food, work surfaces, equipment
    etc. Effective handwashing helps to prevent this. Following the steps below will make sure hands are
    washed properly.

    WASHING HANDS EFFECTIVELY


    Step 1: Step 2:
    Wet your hands thoroughly under Rub your hands together palm
    warm running water and squirt to palm to make a lather.
    liquid soap onto your palm.

    Step 3: Step 4:
    Rub the palm of one hand along Put your palms together with
    the back of the other and along fingers interlocked and rub in
    the fingers. Repeat with the between each of the fingers
    other hand. thoroughly.

    Step 5: Step 6:
    Rub around your thumbs on each Rinse off the soap with clean
    hand and then rub the fingertips water and dry your hands
    of each hand against your palms. thoroughly on a disposable towel.
    Turn off the tap with the towel
    and then throw the towel away.

    CHECK IT
    For hands to be washed Do you use liquid soap?
    properly, you need warm Yes   No  If no, what do you use?
    running water, liquid soap and
    preferably disposable towels.

    Do you use disposable towels?


    Yes   No  If no, what do you use?

    Food Standards Agency l food.gov.uk/sfbb


    WHEN TO WASH YOUR HANDS
    Before touching or handling any food, especially ready-to-eat food and after touching
    raw meat, poultry, fish, eggs or unwashed vegetables.

    When entering the kitchen e.g. after a break or going to the toilet.

    After touching or emptying bins.

    After any cleaning.

    After touching a cut or changing a dressing.

    After touching items such as phones, light switches, door handles,


    cash registers and money.

    THINK TWICE!
    If you use disposable gloves in your business, they should never be used as an alternative to effective handwashing.
    When using disposable gloves make sure you:
    • wash your hands thoroughly before putting them on and after taking them off
    • always change them regularly, especially between handling raw food and ready-to-eat food
    • throw them away after use or if damaged
    Hygienic hand rubs and gels can be useful when used as an additional precaution, but should never be used as
    a replacement for effective handwashing.

    WHAT TO DO IF THINGS GO WRONG HOW TO STOP THIS HAPPENING AGAIN


    • If you think a member of staff has not washed their • Make sure that hand basins are convenient with plenty
    hands, make sure they wash them straight away and of soap and disposable towels.
    emphasise how important it is to wash their hands • Train staff again on this safe method.
    when working with food.
    • Improve staff supervision.

    Food Standards Agency l food.gov.uk/sfbb

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