Handwashing in the food industry is one of the first lines of defense in food safety. Along with being a consumer health risk, inadequate personal hygiene can lead to costly and reputation-destroying recalls. However, it’s not just the responsibility of individual employees to ensure proper handwashing procedures are followed. Managers must cultivate a culture of food safety where taking time-off from lines to wash up is encouraged. Facilities also must be equipped with adequate hand washing stations.
Not only will setting the scene and creating the culture for effective handwashing help protect consumers, it will also help protect your business.
When to Wash
Employees knowing when to wash their hands is just as important as knowing how to properly wash them. High-visibility signs posted around the facility can teach and remind employees about handwashing.
Signs posted around the facility make for great reminders, but the topic should also be covered in training seminars. Don’t forget to translate instructions in whatever languages required to communicate with all of your employees.