It is definitely a must to ensure that your hands are clean before proceeding to any food establishments. Hands are prone to be contaminating food with pathogens if they are not properly cleaned. Keeping fingernails short and clean without using any nail polish is the first step. The second essential step is to wash hands thoroughly and regularly.
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X X Here are few of the lists of the critical timing to wash hands:
1) Before handling food
2) After touching raw food and proceeding to touch ready-to-eat foods
3) After throwing waste
4) After packaging of food
5) After going to the restroom
During hand washing, ensure that
1) Water is warm (45-49°C)
2) No perfumed liquid/gel/foam soap
a. Just simple anti-bacterial soap will do!
3) Dry hand properly by:
a. Disposable paper towels
b. Warm air
c. Linen cabinet towels
yuan ling: more points like not using hand washing sinks for washing dishes or other things can also be stated
ReplyDeleteYanan: You could include the steps of washing hands. You could also include what kind of sinks are recommended. Like taps that can be turned on by using your wrist instead of hands to turn the nozzle.
ReplyDeleteDaniel: The front size can be standardize for all the post.
ReplyDeleteJill: you could include a video of the proper way to wash our hands. You could also include wearing gloves when handling ready to eat foods
ReplyDeleteKimberley: Perhaps you can explain why perfumed soap is not allowed for washing hands.
ReplyDeleteNadira : Steps for washing hands could be included.
ReplyDeleteyongchieh: Maybe you could show the proper way of washing hands.
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