Hand Washing for The Restaurant Industry
By Pierre Mouchette | Bits-n-Pieces
There are particular concerns about hand hygiene for those in the food industry. The obvious reason is that workers are in contact with everything in a restaurant. Examples of this are:
Regulations for cleaning vary from state to state, and even local governments have food requirements, so it is essential to check with and comply with these authorities.
Liberally Use Soap - the best soap is mild (prevents chapping), in liquid form without special ingredients, so it may be dispensed from a pump (sanitary). If the restaurant workers wash their hands as they should, the odds are good that their hands will get rough and dry. This can cause itchiness, open sores, or cracks, making them think about washing hands less frequently, less thoroughly, or skipping the soap. There are several ways to help prevent cracking and chapping:
Can Hand Sanitizers Be Used?
Although hand sanitizers are convenient and appropriate in certain situations, they are not acceptable for use in food prep settings. The reasons for this are:
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