Hand Washing
Handwashing is a major control measure to ensure no allergenic cross-contamination occurs in food premise. To prevent cross-contamination, it's important to wash your hands effectively between preparing or serving dishes with and without allergens.
All staff including temporary staff and contractors involved in handling ingredients, equipment, utensils, packaging and products should be aware of food allergens and the consequences of their ingestion by sensitive individuals. They should be trained in avoiding cross-contamination of foods by the major food allergens
To wash your hands effectively:
- Use mix of hot and cold water.
- If possible, use a sink with a non-hand-operated tap.
- Wet your hands and apply liquid soap, ideally from a non-hand operated dispenser.
- Thoroughly wash your palms, back of hands, wrists, fingertips and in between your fingers and thumbs.
- Rinse the soap off in clean running water.
- Dry your hands with a clean disposable towel. Reusable towels should be avoided as they can harbour bacteria.
