Stepping into Management Knowledge

Food Safety Training

3.4

HAND WASHING THE CORRECT WAY

PURPOSE OF THE TRAINING EXERCISE: To ensure that all team members understand when and how to wash their hands to reduce the risk of bacterial contamination.

TRAINING AID: Food Safety Policy 7.30 - Personal Hygiene and Uniforms

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to wash hands correctly whilst referring to the notes.

ASK QUESTION TO GROUP: Why is it very important in a food business to wash your hands frequently and regularly? CONFIRM CORRECT ANSWER: To prevent the spread of bacteria to foods, food contact surfaces and other hand contact surfaces .

EXPLAIN TO THE TEAM:  Cross contamination via hands is the quickest and most common method of spreading bacteria around, possibly leading to guest illness.  Therefore, regular and frequent hand washing plays an extremely important part in preventing food poisoning.

ASK QUESTION TO GROUP: When should you wash your hands? CONFIRM CORRECT ANSWERS:

 Before starting work on entering the kitchen.  After using the toilet and re-entering the kitchen  After smoking and eating .  Touching hair/face/any other body part.  Handling raw food.  Handling rubbish.  Cleaning.

 Before handling any food that does not require further cooking e.g. salads, sweets, sandwiches.

 Putting deliveries away.  After removal of plastic  And of course……..When they get dirty.

INFORM STAFF: You are provided with wash hand basins, hot water, and bactericidal soap TO WASH YOUR HANDS and paper towels FOR DRYING YOUR HANDS your hands.  It is important to replenish the soap and paper towels if they run out. Immediately report if any of these are close to or out of stock. It is a legal requirement that they are available at all times.

Safety Assurance March 2016

Food Safety 3.4