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Handwashing 101

On the importance of handwashing procedures:

As we all know, handwashing plays a crucial, preventative role in the distribution of bacteria; it is unparalleled in its ability to preclude wide spread illness, to include flu, the common cold and even food poisoning. Needless to say, strict handwashing practices are crucial to a food business’ wellbeing; food which is compromised as the result of careless hygiene practices stands to harm customers, staff and ultimately, a business’ longevity.

Handwashing rules & procedures:

1.) You must have an adequate number of washbasins, suitably located and used only for washing hands (using the same basin for the cleaning of hands and dishes is not acceptable.)

2.) Washbasins for cleaning hand must have hot and cold running water, soap and materials for hygienic drying such as paper towels which should also be used to turn the tap off.

3.) All staff who work with food must wash their hands properly when: - Entering the food handling area, e.g. after a break or going to the toilet. - Before preparing food. - After touching raw food such as meat, poultry, fish, eggs and unwashed fruit and vegetables. - After handling food waste or emptying a bin. - After cleaning / coming in to contact with cleaning products. - After blowing their nose. - After touching phones, light switches, door handles and cash registers or other surfaces which could come in to contact with staff handling raw food. - Don’t forget that staff should dry hands thoroughly on a disposable towel; harmful bacteria can spread more easily if hands are wet or damp.

For more advice:

For more information from NCASS on compliant handwashing procedures (and lots more) head to our YouTube channel at As ever, if you need any advice on the points mentioned in this article, give us a call on 0121 603 2524.


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