Hand Washing is Critical To Food Safety
Creating awareness here is non-negotiable. One of the biggest causes of food poisoning in the kitchen and at home are hands that are contaminated with harmful bacteria. Kitchen hygiene consultants are mainly concerned with two types of bacteria: Escherichia coli and Staphylococcus aureus. These bacteria are known as indicator organisms that alert us to unhygienic practices.
Critical Times for Hand Washing
Hand washing should be performed at these essential intervals:
- Raw and ready-to-eat food preparation.
- Before, during, and after preparing food.
- Cleaning tasks.
- Entering and exiting the kitchen.
- After blowing your nose, coughing, or sneezing.
- After touching garbage.
- And most importantly after using the ablution facilities.
A single gram of human faeces can contain one trillion bacteria. This is why E. coli acts as a primary indicator; because it occurs naturally in the human gut, its presence in food tells us that unwashed hands after using the toilet have likely contaminated the supply chain.
Many pathogens that make people sick in restaurants are transmitted via the faecal-to-oral route. While alcohol gels are convenient, they cannot replace hand washing in food service because raw meats are unusually fatty. This grease allows bacteria to hide. You must physically remove the fat with soap before a sanitiser can be effective.
How to Wash Your Hands in a Hygienic Manner
Follow these steps to ensure total decontamination:
- Clear off any excess food or dirt by rinsing under water.
- Use a liquid hand soap and thoroughly wash your entire hand and forearm.
- Rinse under warm water.
- Dry your hands with a paper towel.
- Dispose of the paper towel in a pedal bin.
- Apply an alcohol-based hand sanitiser.
Check out our article on personal hygiene and handwashing in the kitchen. We have also included a checklist to manage this process.
The Fallacy of Gloves in the Kitchen
There is a common perception that gloves are more hygienic than bare hands, but this is often a false sense of security. Hand washing accounts for 33% of all related food poisoning cases because staff often fail to wash their hands before putting gloves on and after taking them off. Bacteria thrive in the warm, moist environment inside a glove, and if the glove tears, a high concentration of bacteria is released onto the food.
Personal Hygiene and Grooming Standards
To maintain the HFS Pillar of Personal Hygiene, the following standards must be met:
- Fingernails must be kept short and clean.
- Jewellery should be discouraged due to crevices where dirt and food can collect.
- Clean safety uniforms must be worn and changed daily.
- Head covering must be worn to cover all hair and prevent sweat build-up.
Summary: 5 Reasons Why Hand Washing is Vital
- It prevents cross-contamination that causes food poisoning.
- It mitigates the risk of unknowingly touching your face, nose, and ears.
- Hand washing reduces the overall risk of various infectious diseases.
- Bacteria are microscopic and cannot be seen, so regular washing is the only defence.
- It protects vulnerable groups from life-threatening illnesses like Salmonella or Hepatitis A.
For further training, view our food safety videos for visual demonstrations on proper technique.