Hygiene is one of the most important and basic areas in any kitchen both domestic and professional. Areas may look spotless but still harbour unseen germs and bacteria. Your business may have the sanitisation of equipment and food areas covered but are the employee’s continuing their attention and practises to their own personal cleanliness.
Handwashing may seem a simple task however a quick rinse just won’t do when working with food for public consumption. There are clear guidelines to guarantee that hygiene remains paramount in all situations.
The Food Standards Agency is the leading authority on all aspects of commercial catering and appropriate hygiene measures. Here is a quick how to guide to demonstrate the right way to wash your hands.
Step 1
Wet hands thoroughly under warm running water and dispense liquid soap onto your palms.
Step 2
Rub your palms together to create a lather.
Step 3
Rub the palm of one hand on the back of the other making sure to work along the fingers. Repeat with the other hand.
Step 4
Place your palms together and interlock fingers rubbing thoroughly between each digit.
Step 5
Rub around the thumbs and scrub the tips of fingers against the opposite palm for both hands.
Step 6
Use clean water to rinse off the soap and dry hands thoroughly on a paper towel. Use the paper towel to turn off the tap to eliminate unnecessary contact. Dispose of the paper towel.
It is thought that there is an estimated 5000 germs on your hands at any given time and so thorough handwashing is vitally important to reduce any transference to food. Be sure that all staff are trained in all correct methods to ensure exceptional hygiene standards in your kitchen.