At any one time, there can be millions of germs on your hands, although these are far too small to be seen by the naked eye. Some of these are harmful to health and when spread to food can cause food poisoning. They can, however, be eliminated with an effective hand washing and sanitising technique.
The objective for any food handler when washing hands is to reduce the number of transient bacteria to a safe level. Effective hand washing relies on friction and dilution to achieve this. The most important part of any hand washing procedure, after compliance, is the technique employed and the time spent.
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