It is such a simple activity – but vital for food safety in our facilities, and to keep our staff healthy. Today we review the basics of handwashing and how to ensure it is being done in your facility.
Handwash stations
- Do you have enough handwashing stations for the number of employees to wash their hands without impacting on social distancing?
- If not, can you stagger entry to the facility to ensure the number you have will work effectively for social distancing?
- Do your handwash stations have soap and single-use towels, and a container for used towels. Are they also equipped with hand sanitiser?
- Are you taking special care with the cleaning of hand washbasins, taps, soap dispensers, hand sanitisers, towel dispensers as these are high touchpoints for pathogens, including COVID-19? Make sure you are using an NRCS registered disinfectant here.
- Do you have signs and posters to build awareness of good handwashing technique, including the need to increase handwashing frequency, and to wash hands after coughing, or sneezing.
- Do you provide hand sanitiser in multiple locations in addition to bathrooms and entrances?
- Do you have warm potable water to wash hands? This is more effective
- Are your handwash stations accessible and clearly designated for the sole purpose of washing hands?
- Can you install non-hand operated taps – such as knee and foot-operated? These are better options
- Have you considered linking your handwash facility to an access turnstile to ensure staff do not miss this important activity?
How to wash your hands
Are you sure your staff are fully aware of the correct handwashing practices? Here are some reminders that you can share with them:
- 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 sanitiser
- This video might also be helpful:
Hand drying matters too!
- 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.
Fascinating Facts
Many studies have been conducted to evaluate handwashing techniques, here are some fascinating facts:
- 3 to 5 ml antiseptic soap is enough - more 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 in warm water (50 °C) removes more microorganisms than washing in cool water (20 °C).
- Washing for 2 minutes removes only 3% more transient microorganisms than washing for 15 seconds.
- Washing for 3 minutes 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.
- 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
