Hand washing is a crucial point in good hygiene or food safety, since dirty hands carry large amounts of bacteria and other microorganisms. Dirty kitchens, poor personal hygiene, or careless handling of food by a cook can contaminate food with some type of bacteria.
Proper hand washing is the first line of defense against the spread of many infectious diseases - not just the common cold. More serious illnesses such as meningitis, bronchitis, influenza, hepatitis A, and most types of infectious diarrhea can be prevented with the simple act of hand washing.
To decrease the spread of germs among family members, make frequent hand washing a rule for everyone, especially:
- before eating and cocinardespués going to the bañodespués to clean the casadespués touching animals, including uencing familiaresdespués pets visiting or caring friends you or enfermosdespués family blowing your nose, coughing or estornudardespués of is t ar outside (playing, doing gardening, walking the dog, etc.)
Don't underestimate the imp o r tance of washing your hands! The few seconds that you will spend in the sink with your child can save you visits to the doctor's office.
When an employee comes home from home, or after using the bathroom, they can have up to 10 million germs on their fingers and under their nails. This concentration of germs should be reduced to a minimum of 10. This ensures that the germs that could be transferred to food by the worker are reduced to a level that does not pose a health hazard.
Protecting our family and the public is the most important reason why we must maintain food safety. If your company does not handle food carefully, the public you serve can become ill - there may be even worse consequences.
The United States spends between $ 7.6 and $ 23 billion annually on health care and lost productivity due to ATS.
Each incident costs foodservice companies about $ 75,000 and results in significant future losses.
In the United States, about 10,000 people die each year from ATS. 70% of cases originate from food service operations.
Rinse hands Washed for 20 sec. with soap and water Disinfected
Wet your hands: Always open the tap or tap with a paper towel, avoid contaminating. Let the water run abundantly, until it warms up to a temperature of 35 - 45º C. It is the water that flushes out dirt and germs.
Put detergent on the nail brush. Put enough detergent (1/2 tablespoon or 3 to 5 ml) to create enough foam on the fingers.
Brush and soap, mainly fingers and nails. Grip the brush with the bristles facing up. Touch the tips of the fingers of the hand that held the toilet paper to the tips of the brush bristles. Gently brush your fingertips without bending the bristles of the brush, while the water runs over your fingers and kills germs. Continue until both fingers and brush bristles are free of foam (about 12 seconds). This will produce a
germ reduction from 1,000 to 1.
Leave the nail brush in the sink with the bristles facing up. This allows the water from the brush to drain off, the brush to dry out, so bacteria won't grow.
Second wash to reduce germs from food or the bathroom, or first wash to reduce germs from food. Add 1/2 tablespoon or 3 to 5 ml of hand soap in the palm of your hand. This brushless nail wash reduces germs by 100 to 1. By using a nail brush next, you can reduce the number of germs on your fingers by more than 100,000. When handling food, the level of germs you get is quite moderate, and this 100-to-1 reduction is enough to keep your fingers safe from germs from food.
Rinse hands thoroughly with lukewarm water to remove all suds from fingers, hands, and arms. When the soap and foam have been rinsed off the skin, the level of germs will have been reduced to a level that is not harmful to health.
Dry your hands using paper towels or napkins. Use clean paper towels to dry your hands and arms thoroughly.
- Close the tap with this last napkin to avoid being contaminated with it. You do not know whether or not it is contaminated or you contaminated it yourself when you opened it. Remember, dirty hands open the faucet and do not close it. Do not touch the sink with clean hands. If you do not have a napkin to dry, do not dry on your clothes. Be sure to get a couple of napkins before you go to wash your hands so that you don't have to touch the sink materials directly with your skin.
- This reduces the level of bacteria and germs from 10 to 1. Thus the total reduction of germs during the whole process will be 10 (-6).
Better safe than sorry, correct any bad habits in the kitchen, and learn to practice good personal hygiene.
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