Clean hands are a recipe for health

A good cleaning regime, therefore, is crucial – and poor hand hygiene, forgetting to clean a chopping board between uses, or using the same board for raw and cooked food all illustrate how easy it is to transfer bacteria around a kitchen and jeopardise health and safety.

Good hand hygiene is a simple method proven to help prevent the transmission of germs. It is therefore vital that those working in the food and drink industry, particularly kitchen and waiting staff, have easy access to hand washing and sanitising facilities, and that they use them diligently. 

To successfully influence behaviour, GOJO advocates a ‘total solution’ approach, which combines three key strategies: 

• Hand washing or sanitising facilities must be accessible and dispensers easy to use
• Formulations must be gentle yet effective against germs 
• Eye-catching signage must be displayed to prompt best practice

By implementing a good hand hygiene and cleaning regime, an establishment can help to ensure that their kitchen and food contact areas stay hygienic and safe, reducing the risk of foodborne illness.