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Hand Cleaning/Sanitizing

"All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to: Washing hands thoroughly (and sanitizing as necessary to protect against contamination with undesirable microorganisms) in an adequate hand-washing facility before starting work, after each absence for work station, and at any other time when the hands may become soiled or contaminated. CFR21, Part 110.10 (b) (3)

Clean hands are the first line of defense against product contamination by employees.

Hand washing seems to be a simple procedure that we often take for granted. But, when you work with food products, you must ensure that you do a thorough job of it every time you wash. If not, you run the risk of spreading disease-causing pathogens from your hands to the food you work with.

Hand sanitizing is another GMP performed prior to handling food products, even when gloves are used. The sanitizing solution should not cause food contamination, so you do not need to rinse your hands after using it. Again, hand sanitizers should be used frequently throughout the day.

Gloves provide a barrier between hands and food products. If you wear gloves for food handling, you must use hand dip stations where provided and required. Always replace gloves with a new pair when returning to your workstation if they become torn, cut, or touch non-food contact surfaces.


		Hand Cleaning/Sanitizing "All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to: Washing hands thoroughly (and sanitizing as necessary to protect against contamination with undesirable microorganisms) in an adequate hand-washing facility before starting work, after each absence for work station, and at any other time when the hands may become soiled or contaminated. CFR21, Part 110.10 (b) (3) Clean hands are the first line of defense against product contamination by employees. Hand washing seems to be a simple procedure that we often take for granted. But, when you work with food products, you must ensure that you do a thorough job of it every time you wash. If not, you run the risk of spreading disease-causing pathogens from your hands to the food you work with. Automatic wash stations allow for hand washing by not having to touch faucets. E2-rated hand soaps remove soil while controlling bacteria. Hand and nail brushes clean thoroughly under fingernails. Touchless dispensers eliminate possible recontamination from knobs, buttons and cranks. Single use towels are sanitary because they are used once, then discarded. Hand sanitizing is another GMP performed prior to handling food products, even when gloves are used. The sanitizing solution should not cause food contamination, so you do not need to rinse your hands after using it. Again, hand sanitizers should be used frequently throughout the day. Hand dip stations are a low cost, convenient way to sanitize hands after washing. Touchless dispensers deliver a measured amount of sanitizer. Gloves provide a barrier between hands and food products. If you wear gloves for food handling, you must use hand dip stations where provided and required. Always replace gloves with a new pair when returning to your workstation if they become torn, cut, or touch non-food contact surfaces. Vinyl gloves are the most economical for high volume use. Latex gloves provide fit, touch and flexibility. Nitrile gloves offer a touch sensitive, durable alternative to latex. Dispensers keep gloves clean, organized and located throughout the plant. © Copyright 2001. All rights reserved. Our Privacy Policy