Tip of the Week

Food handlers are the biggest source of cross contamination and food poisoning in our industry.

80% of communicable diseases are transferred by touch alone which means that they can be easily prevented by washing hands.  Touching food, fridge handles, worksurfaces, etc. with contaminated hands spreads foodborne illnesses such as Salmonella, E. Coli and diarrhoea infections.

The safety of your customers and your business rely on having stringent hygiene procedures in your kitchen.  Do not leave handwashing to chance or personal preference; set up your procedures and train your staff.

Handwash basins:

  • These basins are designated for hand washing only. Ideally these should be hands free.  As hands are dirty when opening up the taps, you will re contaminate your hands if you touch the taps again after washing hands.  Therefore, if your handwash basins are not hands free operated, after washing hands kitchen staff must turn off the taps using blue roll to avoid re contaminating their hands.
  • Clean and sanitise the handwash sinks and taps frequently but at least daily.
  • Ensure all handwash sinks are stocked with antibacterial handwash soap and blue roll

Wash hands:

  • Before handling food
  • After changing any task within the kitchen
  • After handling raw foods
  • After taking in deliveries
  • After a toilet break
  • After sneezing, coughing
  • After touching hair


Put into practice the rule for all staff to wash their hands every time they come back into the kitchen.

Weekly Food Fact

Did you know that the main cause of food contamination and food poisoning incidents is down to food preparation staff not washing their hands properly?  Hands need to be washed for 15 seconds or more with soap to effectively kill germs.  Bacteria such as E. coli can be found on over a quarter of our hands!

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