The food industry employs 3.8million people; it accounts for 14% of all employment in the UK1. Look at this another way, there are 5.6million hands posing a potential threat to our food safety every day.
Our hands are the main transmitter of germs and if the correct hand hygiene practices aren’t being followed when our food is being produced then we are at risk from cross-contamination and foodborne illnesses. Get ‘Hands On Food Safety’ with Deb and help stop food-related illnesses, a problem which affects 1 in 10 of us each year.2
1. Defra Food Statistics Pocketbook 2014 / 2. WHO Estimates of the Global Burden of Food borne Diseases. 2015
The 3-Steps to Effective Hand Hygiene
Step 1: Hand Wash
The most important part of hand hygiene best practice. Hand washing, using the appropriate cleansers and correct physical hand washing technique, removes high levels of bacteria from the skin.
Step 2: Sanitise
Sanitisers kill a broad spectrum of germs and provide a higher level of skin disinfection. Hand sanitisers can be used without water.
Step 3: Restore
This is important step in maintaining good skin condition. As a consequence of frequent hand washing it is vital to regularly replenish the natural oils lost from the skin with the use of a reconditioning cream.