Tip of the Week
Did you know that food handlers themselves are the greatest cause of food poisoning and incidents in this country!
When a food handler is ill and continues to work in the kitchen, there is a high risk of passing bacteria or viruses to other members of staff and customers. Sometimes the food handler is not aware they could be contagious as the infection may be mild, or it could be the very early onset of illness, so they do not feel ill.
Bacteria and viruses such as COVID-19, passed from contaminated food handlers, can be picked up from dirty hands on common touchpoints such as fridge handles, microwave handles, worktops, tap handles etc.
It is vital to have good handwash procedures in place, but it is also critical to include all the common touchpoints in your daily cleaning regime and current Enhanced Sanitising regime to reduce the likelihood of cross contamination of bacteria. This is especially critical with the current COVID crisis.
Follow your Enhanced Sanitising Schedule by sanitising all touchpoints frequently throughout the day.
Follow a 2-stage cleaning process – use blue roll and sanitiser (ideally with a contact time of 30 seconds). Spray and wipe to clean the surface, then spray and leave for the contact time to sanitise.
Common touchpoints include –
- Taps
- Fridge door handles
- Microwave door handles
- Kitchen work surfaces
- Door handles and push panels
- Light switches
Alert
Ensure your blue roll is always stored in dispensers so it is not contaminated by dirty hands
Weekly Food Fact
Did you know that 80% of communicable diseases are transferred by touch alone, which means that they can be controlled by washing hands. A proven way of reducing the spread of COVID-19 is frequent handwashing. Touching food, fridge handles, worksurfaces, doors handles etc., with contaminated hands spreads illnesses. Hands need to be washed and touchpoints sanitised frequently.
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