Team Members

March 2009

Wash Your Hands

How to…

What you need to know

•

The most effective way to combat germs, food poisoning, cross contamination and dirt is by washing

your hands regularly

•

Clean hands give a good impression to the customer of you and the unit

•

When producing food, wash your hands every 20 minutes and between tasks

•

When not handling food (serving on front counter) wash your hands at least once an hour and between tasks

Team Members

March 2009

You must wash your hands:

•

When starting work or returning after a break

•

After eating, drinking or smoking

•

After handling money

•

Before and after handling high risk foods

(such as: Bacon)

•

After coughing or sneezing – even if you use a tissue

•

After giving or receiving first aid

•

After moving rubbish or waste

•

After using the toilet

•

After taking off any type of glove (including disposables)

•

If you touch your face or hair

•

When you have used any chemicals

•

All other necessary times

1. Pull down paper

towel ready to use

2. Rinse hands under

Hot Water (40-45°C)

3. Apply anti-bacterial

soap

4. Lather all over

for 20 seconds
remembering under
your fingernails, back
of hands, between
fingers, thumbs,
palms and wrists

5. Rinse under Hot

Water (40-45°C)

6. Dry on paper towel

7. Turn off tap using

the paper towel

8. Dispose of towel

into the bin

How we do it…

Please see overleaf for steps 9 and 10.

Wash Your Hands

How we do it… continued

How to…

You are responsible for…

• Following the process detailed on this sheet

• Remember to clean between fingers,

under nails, back of hands, palms,

thumbs and wrists

• Washing your hands at the correct times

for the task you are carrying out

• Reporting when towels, soap

and sanitiser are low

• Emptying the bin when full

• Reporting when there is no hot water

Your challenge…

• Find out where the supplies of soap,

sanitizer, and towels are

• Change the soap, sanitizer and towels

next time they run out.

Team Members

March 2009

Team Members

March 2009

9. Sanitise hands using

hand sanitiser

10. Allow to air dry

before re-starting
work