Keeping hand to mouth safe
October 1st 2007

Effective hand washing is the simplest prevention against food contamination by hand-borne organisms, such as E.coli 157.However, simple washing procedures are often neglected. Frank Ledosquent,marketing manager for Metsä Tissue, discusses the importance of effective hygiene in the food preparation sector

Every year thousands of people in the UK will suffer from an episode of food poisoning, as a result of eating food that has been contaminated during preparation by hand-borne microorganisms, such as E.coli 157. Effective hand washing is the simplest prevention measure yet this can often be the most neglected practice.

Training staff in food hygiene standards and ensuring effective hand washing protocols are in place will help to significantly reduce the number of outbreaks. Implementing touch-free dispensing solutions and ensuring high quality paper towels are available for drying hands, will also contribute to reducing hand contamination risks.

Hand washing is a vital component of any HACCP system (Hazard Analysis Critical Control Point), a methodology developed in the US to identify potential food safety hazards in the food industry. Based on seven key principles, the HACCP system is designed to eliminate the risks of contamination by realising the risks first and implementing the necessary preventative measures.Training staff in compliance with such systems is an essential part of ensuring high food safety standards in the preparation of food.Bacteria can survive on hands for up to three hours and contaminated hands will transmit a significant proportion of disease.Thorough hand washing procedures for food handling staff are therefore crucial in the prevention of food contamination through hand-borne germs.

It is extremely important that food safety supervisors ensure their staff apply strict hand washing practices such as ensuring hands are washed at the beginning of a shift, after using the toilet, after touching sores or bandages,before and after coffee, food or cigarette breaks, after handling rubbish, dirty dishes,utensils and between handling raw and cooked foods.

However,many people fail to realise that hand washing is only the first half of an effective hand hygiene routine, which is more than just a question of simply removing visible contamination.Microbial bacteria thrive in damp conditions which is why hand washing should always be followed by effective drying with a high quality paper towel.Removing water from the hands eliminates the ideal breeding environment for microbes while the use of a paper towel decreases the number of impurities left behind.Washing hands with water and soap will remove most bacteria but unless hands are dried properly some will still be left behind.

In general, the quality and effectiveness of a paper towel can be judged in several ways; does it dry hands quickly? Does it dry hands completely? Does it remove contaminating micro-organisms effectively? If all these can be answered positively, the chances of cross contamination will be decreased.

When compared with other hand drying facilities, the paper towel is by far the most favourable option.

Warm air dryers often leave hands moist not fully dried so actually increase bacteria levels and fabric towels can cross-contaminate, as one user wipes bacteria removed by the last person back onto their hands.

The design of soap and towel dispensers is equally important in maintaining the highest standards of hand hygiene. Smooth-surfaced dispensers are easier to clean and help to prevent the build up of dirt and bacteria. Several manufacturers also have a range of specialist touchfree dispensing solutions for the food manufacturing sector, which have been designed to minimise the potential for cross contamination.

Effective hand washing combined with drying hands properly with a high quality paper towel can never be underestimated.This becomes even more important for those directly in contact with food.This practice, along with touch-free dispensing systems is an essential part of any modern HACCP regime and will help to ensure people do not suffer from unnecessary foodborne illnesses.

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