WASH HANDS WHEN VISIBLY SOILED! OTHERWISE, USE HANDRUB How to Hand wash? Duration of the entire procedure: 40-60 seconds 0 1 2 3 4 5 6 7 8 9 10 11 Rub hands palm to palm; Apply enough soap to cover all hand surfaces; Wet hands with water; Right palm over left dorsum with interlaced fingers and ...
Only use sinks designated for hand washing. Never wash hands in sinks where food is prepared or pots, pans, utensils, or equipment are washed.
WASH HANDS BEFORE RETURNING TO WORK HFS 196, Appendix 6-301.14 Handwashing Signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all handwashing lavatories used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
Handwashing Resources Young Children Handwashing ToolKit — www.health.state.mn.us Build your own toolkit for teaching ages 3-6, with activity ideas, discussion questions and book list.
Washing Machines: Key Criteria for Best Available Technology BAT Barbara Josephy, Eric Bush, Jürg Nipkow, Sophie Attali Topten International Services (Paris, France) Abstract Washing machines will reveal new energy consumption results, because of changed standards for testing and labelling, new ...
Washing Food: Does It Promote Food Safety? Food Safety Education; Safe Food Handling
Washing hands with water alone, a more common practice, is significantly less effective than washing hands with soap. Using soap adds to the time spent washing, breaks down the grease and dirt that carry most germs by facilitating the rubbing and friction that dislodge them and leaves hands smelling ...
HACCP-Based SOPs 1 Washing Fruits and Vegetables (Sample SOP) PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables.
Practical Guidelines for Infection Control in Health Care Facilities 76 Annex 1 Hand Washing Appropriate hand washing can minimize micro-organisms acquired on the hands by contact with body fluids and contaminated surfaces.
HACCP-Based SOPs 1 Washing Hands (Sample SOP) PURPOSE: To prevent foodborne illness by contaminated hands. SCOPE: This procedure applies to anyone who handle, prepare, and serve food.