Hand washing is a very essential way of preventing food contaminations by food handlers. Harmful organisms such as bacteria, salmonella, and viruses available on hands of food workers can be removed by appropriate hand washing techniques.

When to Wash Your Hands in Catering

How frequent should food handlers clean there hands? Most food workers often inquire when they are supposed to wash their hands when dealing with food. The most important conditions when to wash your hands in catering are mentioned below.

Before starting your work
Before handling any cooked food
After preparing or handling raw food
After handling waste
After cleaning duties
After using the toilet
After sneezing, blowing nose or coughing
After drinking, eating or smoking

Is Hand Washing Necessary When Using Gloves To Handle Food?

Accurate hand washing is very important whether you use gloves or not. When food workers are using gloves, they must wash their hands before putting on gloves, when using them and after removing the gloves. Gloves are perceived as barriers to food contamination in situations where workers are not given appropriate teaching in food safety. Food handlers can carry out different non-food related tasks such as emptying bins, handling money, and wiping counters while using the same gloves which are not healthy.

Proper Hand Washing Method

Hand washing should be done at least ten to fifteen times as follows.

Washing your hands with warm running water
Using sufficient soap to form enough lather
Rubbing all parts of your hands by using soap and water
Lather for a minimum of ten to fifteen seconds, energetically and rub your hands surfaces thoroughly, including the thumbs and fingertips.
Rinse your hands thoroughly by using running water.
Dry your hands using a clean piece of clothe

Even though some people are troubled by the right temperature of water to use while washing their hands, the basic factor is to ensure that the hands are clean.

Importance of Separate Sinks When Washing Hands

Designated sinks for hand washing should be available in food preparation places. They must be easily accessible and away from working areas. Hand washing facilities should also be available for food workers and visitors. However, there should be sufficient supply of cold and hot running water and non-perfumed soaps in suitable dispensers. In addition, suitable methods of hand drying must be provided. Examples of hand drying materials include paper towels, hand dries, or cabinet roller towels. It is important to note that hand dries should not be used in food preparation areas.
Is it advisable to use disinfectants, antibacterial soap or antiseptic wipes when washing hands? Hand washing using warm water and regular soap and the right method are sure ways of ensuring that your hands are clean. Alcohol disinfectants or antiseptics are only effectual when used to wash physically clean hands. They are totally inactivated by all organic matter such as food pieces.

If you have always been troubled when to wash your hands in catering, these basic guidelines can ensure that you stay in a healthier environment. Unhygienic environment is harmful to any person especially food areas. Hand washing is therefore, one of the sure ways of preventing food related infections.