Hand washing for food handlers is an essential aspect of cleanliness and hygiene. When it comes to food hazards, food handlers are potentially one of the biggest risks in terms of food safety. However, to extend this, hand washing is not important only in a food preparing environment, but in a domestic one as well.
According to a research by BMC Public Health, Denmark tops the ranking when hand hygiene of consumers is looked into. According to a study Hand hygiene practices during meal preparation—a ranking among ten European countries, the ranking is as follows: Denmark, Greece, Norway, Romania, Hungary, Germany, UK, Portugal, France, and Spain. However, the overall conclusion of the study was that the hand washing is often done incorrectly by skipping areas of hand when washing, or washing one’s hands not long enough. Unfortunately, this is also true when handling risky food such as raw chicken. According to the study, the young families and pregnant women are most likely to neglect a proper hand washing technique. On the other hand, the elderly individuals generally do not wash their hands when required.
Most likely, the single most important activity in the food preparation area is proper hand washing. Hands are used for everything – scratching your nose, touching your phone, keys, emptying bins, handling cash, and finally touching the food that is being prepared. It is incredibly easy to cross-contaminate food just by using unwashed hands.
Food workers have a moral and legal responsibility to ensure that they do not contaminate food. One of the characteristics of a good food worker is a positive attitude towards hygiene and a willingness to help maintain a high standard at the workplace. Hand washing is at the top of hygiene importance.
Food hygiene legislation places a legal responsibility on food workers, proprietors and visitors to maintain a high degree of personal cleanliness.
Keep the body clean – Food workers should wash or shower daily to remove the layers of dirt, dead skin, sweat and bacteria that build up on the body which can be passed onto food.
The law requires that:
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Hands can never be washed too often, but they can be washed not often enough. This is especially important when hand washing for food handlers is in question. Always aim to wash your hands:
The main point to take is – Wash Your Hands regularly!
Hands must be washed at a wash hand basin supplied with running hot and cold water. Liquid bacterial soap and an approved means of hand drying should be used. The hands, front and back and the gap between the thumb and forefinger must be washed using a rubbing action. It is not satisfactory to run fingers under the tap and then to dry hands on uniforms.
To learn more watch the below video prepared by SafeFood.net titled How to wash your hands properly.
Hand washing for food handlers is extremely important as correct hand washing will remove bacteria such as E. Coli and salmonella. Bacteria on the hands have an ideal environment, They have food, moisture and a temperature of around 37°C allowing speedy reproduction and a higher risk of infection. This is why hands must be kept meticulously clean at all times.
Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!
Myelearnsafety offers fully online Food Safety (HACCP) courses.
To find out more, please check our Courses page.
Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie
It is very important when starting a new food business to be in compliance with all relevant food safety laws. The main purpose of food law is to ensure a safe food supply. In addition, its purpose is to protect consumers’ interests in relation to food. When a business starts handling food they are regarded as a ‘food business operator’. It is a legal responsibility to make sure that the business complies with food law and produces safe food.
The Food Safety Authority of Ireland (FSAI) is responsible for enforcing food legislation in Ireland. The FSAI carries out this enforcement through service contracts with official agencies.
Official agencies (such as HSE) carry out inspections, take samples and conduct audits of the food businesses they supervise. This is to check that the food businesses are complying with the law. They will also take enforcement action if they discover a food business has broken the law. Enforcement officers from the official agencies are also a good source of food safety information.
At the initial stages of starting a food business, it is important to contact the official agency appropriate to the nature of the business. This is so the food business can be registered and, if necessary, apply for an approval number.
To operate legally a food business:
A wide range of food is available in Ireland today. Whether that food is produced by a large multi-national company or a small local food producer, it must be safe for consumers to eat.
The main responsibilities of a food business are:
To summarise, the food for human consumption should be protected from contamination. In addition, it should be fresh and of good quality with accurate and correct labelling. Everyone deserves to be protected against food that might make them ill and that is exactly what the law aims to do. By operating an effective Food Safety Management System, businesses can abide by the law more easily. The Food Safety Management System does not mean ‘additional’ work. It means aiming to do things in the right way, every day. Good procedures will go a long way towards ensuring success.
The food business ensures compliance with food law by operating a Food Safety Management System. The system must be based on HACCP (Hazards Analysis Critical Control Point) principles.
By law, a food business must be able to show what procedures are followed to ensure that the food it makes or sells is safe to eat. These procedures must be written down. Everyone who handles food must be trained and qualified in safe food handling practices. The up-to-date records of all training and refresher training should be kept on records. All food handlers must receive appropriate instruction in the essentials of food hygiene before they are allowed to start work.
When it comes to food, it is important to consider accountability and traceability. A food business must be able to show where food stuff came from and where it goes to. This is important if the business sells to a retailer, but not if it sells to a customer. There has to be a clear path to indicate ‘who did what’ when food handling is in question.
Operating an effective Food Safety Management System means that food business practices are routinely checked and recorded. This will enable the business to comply with legal requirements. It will also help compile a ‘due diligence’ defence, should one be needed.
For useful information about starting a new food business in Ireland, please refer to FSAI Resources Booklet for Small Food Businesses. In addition, the Food Safety Authority of Ireland (FSAI) provides beneficial content for new businesses and those already running businesses. They often organise and moderate webinars aimed at those wishing to start a new food business. More information is available on the Food Safety Authority of Ireland (FSAI) website.
Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!
Myelearnsafety offers fully online Food Safety (HACCP) courses.
To find out more, please check our Courses page.
Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie
