Kitchen Handwash

Tip of the Week

We all know that frequent and effective handwashing is vital to operating a safe kitchen.

Here are a few tips –

  • Check staff are washing hands in designated hand wash sink before starting work and after every change in task.
  • Handwash sinks should be accessible (ie.no bins, mops etc. obstructing access to sink)
  • No utensils or other items should ever be placed in the handwash sink
  • Handwash soap should be available at every handwash sink
  • Blue roll or paper towels should be available at every handwash sink
  • Sinks should be cleaned thoroughly every day
  • Taps should be clean with no limescale at base of taps
  • No nail brushes on the sink as they harbour bacteria

Alert

If taps are hand operated – staff should turn off taps using blue roll so they do not re-infect their hands

Weekly Food Fact

Always dry hands on blue roll/paper towels.  Did you know that damp hands are 1000 times more likely to spread bacteria than dry hands!