International guidance is consistent that there is currently no evidence that the SARS CoV2 virus is spread via food. International guidance is also consistent that hand washing is key to preventing the spread of the virus.
As the food industry we are at an advantage in this regard as we have other legal requirements that tell us to wash our hands before we handle food.
BUT, it is time to review the basics of handwashing to ensure we are doing this properly for health and safety AND food safety.
Handwash stations
- Have you got enough for the number of employees to wash their hands without impacting on social distancing?
- Can you stagger entry to the facility to ensure the number you have will work effectively for social distancing
- Did you have enough to start with?
- Handwash stations should be provided with soap and single use towels and a container for used towels. Hand sanitiser can also be provided.
- Special care should be taken for the cleaning of hand wash basins, taps, soap dispensors, hand sanitisers, towel dispensors as these are high touch points for COVID 19. Make sure you are using an NRCS registered disinfectant here.
- Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and the need to cough or sneeze into a tissue which is binned safely, or into your arm if a tissue is not available.
- Providing hand sanitiser in multiple locations in addition to bathrooms and entrances
- Provide warm potable water to wash hands as this is more effective
- Hand wash stations should always be accessible and clearly designated for the sole purpose of washing hands.
- Non-hand operated taps – such as knee and foot operated are the best
- Consider linking your handwash facility to an access turnstile to ensure staff do not miss this important activity.
How to wash your hands
- Rinse hands under clean, warm, running water.
• Apply an amount of cleaning compound as recommended by the manufacturer.
• Rub hands together vigorously for 10 to 15 seconds while ensuring that soil is removed from under the fingernails and from the surfaces of the hands and arms, including prosthetic devices.
• Thoroughly rinse hands under clean, running water.
• Immediately follow with a thorough drying using single-use disposable towels or a continuous towel system that supplies a new towel at each use or a heated air, hand drying device or a pressurized air blast.
- Your hands must be completely dry before applying hand santiser
- If hand sanitiser is used, it should conform the current SABS standards. There is no regulation for hand sanitiser currently.
- SANS 1330:1981 Waterless hand cleaners
- SANS 1221:2000 Detergent skin cleansers
- SANS 490: 2013 Disinfectant alcohol-based handrub
- SANS 5261:2009 Bactericidal efficacy of anti-bacterial liquid toilet soap
- The CDC has published this guidance: The CDC is providing this advice " Hand washing mechanically removes pathogens, while laboratory data demonstrate that 60% ethanol and 70% isopropanol, the active ingredients in CDC-recommended alcohol-based hand sanitizers, inactivates viruses that are genetically related to, and with similar physical properties as, the 2019-nCoV."
Did you know?
Many studies have been conducted to evaluate hand washing techniques.The following general observations were noted:
- The use of 3 to 5 ml antiseptic soap was sufficient; more than 1 ml non-antiseptic soap did not enhance cleaning.
- A washing duration of 5 to 30 seconds can be effective.
- Mechanical action aids in the reduction of transient microorganisms.
- Washing for 2 minutes removes only 3% more transient microorganisms than washing for 15 seconds.
- Washing in warm water (50 °C) removes more microorganisms than washing in cool water (20 °C).
- Washing for 3 minutes actually results in greater microbial counts as resident organisms (those present deeper in the skin) are brought to the surface.
- The presence of rings on the fingers may or may not result in greater bacterial counts on the hands after washing.
- The residual effects of antimicrobial products depend upon the chemical composition.
- Hot air dryers may or may not increase the bacteria population on the hands.
- The use of single-use paper towels and clean single-use cloth towels aid in the reduction of bacteria.
- Complete hand drying is critical to reduce recontamination.
- Roll-type cloth towels are a source of recontamination.
- Buttons, levers and crank-on towel dispensers are sources of recontamination.
- Automatic hand washing machines produce more consistent and effective results.
References
https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2011/proper-hand-washing-a-vital-food-safety-step/
https://www.cdc.gov/nceh/ehs/ehsnet/plain_language/food-worker-handwashing-restaurant-factors.htm
https://www.fsai.ie/faq/hand_washing.html
