Advice for catering staff on hand washing, to avoid cross-contamination when handling food.
Effective hand washing is one of the most important, indeed a crucial factor in preventing food poisoning.
This guidance is also available to download below as an information sheet in PDF format.
When You Must Wash Your Hands
Hands should be washed as frequently as necessary throughout the day, but always:
Before
- starting work
- touching raw meat and high risk foods
Between
- handling raw and cooked meats/other foods
After
- handling raw meat/food
- handling raw eggs in their shell
- visiting the toilet
- coughing or sneezing into your hands
- touching your hair or face, nose, skin, etc
- carrying out cleaning jobs or touching containers of cleaning chemicals
- dealing with rubbish/waste and bins
- eating, drinking and smoking (in areas set aside for these activities)
