Hand washing is the single most effective way to prevent the spread of infections. Certain "germs" (a general term for microbes like viruses and bacteria) can be spread easily by any direct or indirect physical contact. It can also be spread when hands are in contact with other contaminated objects or surfaces which is followed by contact with food worker`s face (mouth, eyes, and nose).
The human body is an excellent host for bacteria - both inside and out and carry a number of potential food poisoning bacteria on and in our body. It is very important that food handlers have a very high standard of personal hygiene to prevent contamination by transferring bacteria to food.
Bacteria on the hands have an ideal environment to grow as human body offers food, moisture and a temperature of around 37°C allowing speedy reproduction and a higher risk of infection. Therefore, hands must be kept very clean at all times.
Hand washing is vital in preventing contamination of food-by-food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g., Norovirus) present on the hands of food workers are removed by proper hand washing techniques.
Effective hand washing is required to ensure there is no contamination and cross contamination from a food worker.
"Good" hand washing techniques include using an adequate amount of soap, rubbing the hands together to create friction, and rinsing under running water.
A designated sink for hand washing must be provided in food preparation areas. It must be easily accessible, not likely to be obstructed and located close to the working area. In large kitchens that are sub-divided into different work areas, more than one sink must be provided. Hand wash facilities must also be provided for food service and bar staff, where applicable.