How to Wash Your Hands

Why you need it

Hands are one of the main ways harmful bacteria get into food. Food hygiene law requires everyone who handles food to keep a high standard of personal cleanliness, and a basin kept for handwashing only.

When an environmental health officer visits, they watch how and when your staff wash their hands. A clear poster above every basin shows staff have been told the right way.

What it’s for

A six-step method for washing hands properly, rubbing every surface for at least 20 seconds, with a list of when to wash: before preparing food and after raw food, toilets, bins, cleaning, breaks or touching your face or phone.

How to use it

1. Print it in colour on A4 and laminate it or put it in a wipe-clean sleeve.
2. Put one at eye level above every hand-wash basin, not above the food or equipment sinks.
3. Keep each basin stocked with warm running water, liquid soap and single-use towels.
4. Walk new starters through the six steps on their first day and note it in their training record.
5. Remind staff that gloves and hand gel do not replace handwashing.