Regular hand washing should be encouraged because hands are in contact with food, cloths, equipment and utensils and are therefore a significant vehicle of contamination.

As hand washing is one of the most important steps in preventing the spread of food bourne illness, it is important to provide good hand washing facilities to encourage staff to wash their hands.  Suitable facilities include;

  • clean and sufficient dedicated hand-wash basins, readily available for use
  • hot and cold running water
  • antibacterial liquid soap
  • single use, disposable paper towels