Tip of the Week
Did you know that food handlers themselves are the greatest cause of food poisoning incidents in this country!
Bacteria and viruses passed from contaminated food handlers are usually picked up from dirty hands on common touchpoints such as fridge handles, microwave handles, worktops, tap handles, etc.
Cold and ready to eat foods are the greatest risk of contamination.
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 to reduce the likelihood of cross contamination of bacteria.
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.
Clean and sanitise common touchpoints daily including:-
- Fridge door handles
- Microwave door handles
- Kitchen work surfaces
- Door handles and push panels
- Light switches
Make sure your kitchen sanitiser complies with BS EN 1276 or 13697 with a contact time of 30 seconds so it is effective against Ecoli and Campylobacter bacteria
Weekly Food Fact
Did you know that germs can live for up to 3 hours on your hands? One germ can multiply into more than 8 million germs in one day.