The importance of hand washing within the catering industry to reduce the risk of cross contamination and the prevention of the spread of bacteria.

All staff involved in the industry are required to wash their hands before, during and after handling or preparing food. It is extremely easy for harmful bacteria to spread from our hands, surfaces, and equipment to the food we handle and prepare.

5 reasons why you need a hand washing unit

• You are legally obliged to
• You reduce the risk of food poisoning
• You can improve your food rating score
• You will increase your customer base
• You will play a part in improving the industry image

Hand Wash Provision – sink unit type

A single mixer tap is acceptable, or water supplied from an instant heating unit. A portable hand wash basin is a fantastic option where it is not possible to hard plumb the sink.

Hand washing facilities

There must be enough washbasins for staff to wash their hands, with hot and cold running water, and paper towel dispensers for drying your hands. Separate sinks must be provided, where necessary, for washing food and cleaning equipment as these should not be the same sink so as to reduce contamination (Food Standards Agency Regulation).

Using disposable gloves

In some cases, you will use disposable gloves while working with the food. It should be noted that this does not reduce the need to provide suitable hand washing facilities for all staff.

Please see the guidance below:

• Where using disposable gloves you still need to follow procedures when working within the catering industry.
• Ensure that you wash your hands thoroughly prior to putting the gloves on (follow the 6 steps highlighted above). After removing the gloves ensure that you wash your hands, again following the 6 steps previously advised.
• Change the gloves regularly especially when handling raw and cooked food and finally throw them away if there is any damage to the gloves during your shift.
• Hygienic hand rubs can be used as an additional precaution but should never be used as a replacement for effective hand washing.

Facilities for washing food

There must be adequate facilities, where necessary, for washing food. Every sink (or other facilities) for washing food must have an adequate supply of hot and cold water (Food Standards Agency Regulation).

You should also ensure that the location of the hand wash areas are strategically placed so as to allow all staff ease of access. Following the simple steps will ensure your hands are washed thoroughly: