Today there is an increase in the purchase and consumption of meals from restaurants because individuals are busy with juggling multiple priorities like work and family. This trend increases the urgency in ensuring adequate hand hygiene at food preparation facilities. If food handlers do not wash their hands after preparing raw foods or using the restroom facilities they can spread harmful germs to food which can make customers ill. Essentially, if clean food is touched by a dirty object or dirty hands with germs on it, the clean food becomes contaminated.
Hand washing is a critical component in the prevention of the spread of microbial infection. Poor personal hygiene which includes inadequate hand washing can contribute to foodborne illness in food service establishments. You may ask yourself, are there identifiable barriers that prevent food service handlers from washing or properly washing their hands? Aspects such as food-handling practices, food handler perceptions, restaurant policies and practices, supervisory support or lack thereof, and lack of proper equipment such as sinks, hot water and soap can all contribute to hand washing deficiencies. On the other hand let us examine factors that may promote more consistent hand washing practices. These may include the design of the kitchen and overall food service environment, development of strong hand washing habits and attitudes, proactive health department and food service inspectors, and education and training.
We may not be able to change the design of the kitchen or food service environment, but we can control the quality and consistency of hand washing training and education for workers. New employees must be taught correct hand washing practices. These practices must also be reinforced through proper visual aids: posters reminding the employees to wash their hands. At Compliance Poster Company we have a complete line of food service posters, including hand washing posters, which aid supervisors in training and reinforcement of training while in the workplace. Meet the Food and Drug Administration’s guidelines for hand washing hygiene as outlined in Sections 2-301.12 & 6-301.14 of the Food Code. Product #74501, available in English and Spanish meets regulatory guidelines by outlining the actual procedures for effective hand washing. Product #74500, also available in English and Spanish, also meets regulatory guidelines regarding hand washing signage which must be posted in restrooms and over sink basins.
Continued vigilant hand washing training and education is needed if the food service industry is to protect customers and prevent foodborne illness. Some considerations to achieve compliance in this area include extensive training programs, involvement of both managers, coworkers, and health inspectors, adequate equipment and supplies in kitchens and restrooms, and reward programs to encourage workers to adhere to rules, regulations and company policies and eventually work to exceed the set standards.