Tip of the Week

One of the most important things your staff need to remember is frequent and effective handwashing.

We recommend that all staff are reminded weekly at a quick staff gathering to wash their hands using the following process –

  • Wet hands
  • Apply soap
  • Run hands together covering backs of hands, palms, fingers and between fingers for around 20 seconds
  • Rinse
  • Dry hands using blue roll and if using hand operated taps, turn off taps using blue roll so clean hands are not re infected

All staff to wash hands –

  • On arrival at work
  • After changing into uniform
  • On entering or re-entering your work zone (kitchen, bar, front of house) – every time!
  • After every change in task – especially important in the kitchen
  • After bringing in deliveries
  • After touching face, coughing, sneezing, going to bathroom, eating, etc.
  • If using gloves – before putting gloves on and after removing them
  • Front of House – after handling cash
  • Front of house – before removing glasses from glasswasher
  • Front of house – after handling items used by customers (crockery, glasses, cruets, cutlery etc)


All handwash basins to be stocked with handwash soap and single use hand drying facilities – paper towels/blue roll/hand dryer.  All handwash basin and taps to be cleaned and sanitised frequently throughout the day.

Weekly Food Fact

Did you know that 1 in 5 people do not wash their hands after using the bathroom.  Of those that do, only 30% use soap!  Hands need to be washed for 20 seconds or more with soap to effectively kill germs.  Bacteria and viruses can be found on over a quarter of our hands!

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