Core and Special Need Handwashing. Handwashing For Life Institute

Transcription

1 Core and Special Need Handwashing Handwashing For Life Institute

2 Caution! Over-prescriptive handwashing regimens can overwhelm reason, frustrate staff & raise the risk of foodborne illness. Note: The appetite for easily inspected handwashing factors can lead to an over-prescriptive handwashing regimen. The Model Food Code strives to provide a template based on science but there is no single soil, no standard adhesion, no standard skin and no standard for the Ready-To-Serve Hand. Thus, our Core Handwash follows the Model Food Code but there is no single handwash. We encourage situation-driven standards and the freedom to choose a scrub time, method and frequency commensurate with the situation - including staff training levels and internal process control capabilities. We also encourage investment in automation technologies.

3 Handwashing procedures When to wash The Core handwash The Core + Nailbrush handwash Using sanitizers Using gloves Hand health

4 When you need to wash Entering the kitchen After using the toilet Before & after using gloves Changing tasks After eating, drinking or smoking After touching yourself or another After eating or smoking

5 HACCP handwashing Critical Control Point: prevent transfer of pathogens CCP I: from worker who may be ill Prevent or eliminate hazard Ill worker exclusion policy 5 log reduction of pathogens CCP II: between items in kitchen Reduce or minimize hazard 3 log reduction

6 HACCP Hands-On handwash Critical limits Corrective actions Monitor Document Verify

7 How many times a day? Min. Av. Max Start work After using toilet 1 3 * After breaks 2 3? After touching self or soil 1 8? After gross contamination 1 2? When changing tasks 3 5? At end of shift Total washes per day =

8 Before you wash your hands Wash body & hair daily Wear clean uniforms to work in Don t wear jewelry or watches No artificial nails Trim fingernails short (1/8 inch = 3 mm) Don t use your apron or side towel as a hand towel

9 Core handwashing Most handwashing To cut grease & grime To wash away transient germs To prevent cross-contamination To break the chain of transmission Event driven, at least once each hour

10 The Core + Nailbrush handwash After using the toilet When starting work To prevent contamination of food by fecal & other germs The nail brush simply accelerates soil removal.

11 The Core Handwash: Step-by-Step 1. Wet/pre-rinse hands with warm water for 2-3 seconds. 2. Apply 1-5 ml (1 tsp) soap to hands. 3. Lather vigorously for 15 seconds, more when heavily soiled: Palm to palm Palm on backs of hands Claw paws in palms Between fingers Scrub forearm near wrists Left and right hands. 4. Rinse thoroughly. 5. Towel dry thoroughly with disposable paper towel.

12 1. Wet/pre-rinse hands with warm water Water should be F (30-43 C) for comfort Pre-rinse any heavy soil A wet hand helps soap to spread & penetrate Water lifts and floats away the soil you see and the germs you don t Water flow must be > 2.0 gpm Sensor-operated faucets should be set to deliver water at 2.2 gallons per minute (gpm)

13 2. Apply liquid hand soap (If using foam, use generously) Use 3-5 ml of soap (1 teaspoon) Lather hands vigorously Soap penetrates grime & breaks it up Soap dissolves (emulsifies) fat & oil Soap floats germs off the skin Soap rinses clean; no residue

14 3. Lather vigorously for 15 seconds Palm to palm Palms on back of hands Claw paws in palms Between fingers Scrub forearm & wrists Left and right hands

15 4. Rinse thoroughly for 5+ seconds Use full flow (2 gpm minimum) Water together with friction floats pathogens down the drain No soap residue to taint food No soap residue to irritate your skin

16 5. Dry thoroughly with paper towel A vigorous paper towel drying increases the effectiveness of handwashing Friction removes germs loosened by washing Single-use paper towels help prevent transfer of germs between people Germs do not transfer well from dry hands Germs do not survive long without moisture

17 The Core + Nailbrush handwash Designed to prevent transfer of germs The ill worker & fecal pathogen reality Other body fluids Other germs brought into the kitchen by the worker some from customer contact

18 The Core + Nailbrush: Step-by-Step 1. Wet/pre-rinse hands with warm water for 2-3 seconds. 2. Apply 1-5 ml (1 tsp.) of soap to hands. 3. Lather vigorously for 15 seconds, using the nailbrush on the finger tips and nails. 4. Rinse brush and hands thoroughly. 5. Towel dry hands thoroughly with disposable paper towel.

19 Why The Core+ Handwash Same basic procedure as core handwash Uses fingernail brush before final rinse Scrubs germs from under fingernails Scrubs germs from crevices around nail bed Scrubs germs from fingertips where they have the most contact with food and food-foreign filth

20 A good nailbrush Has soft, white bristles on a white base Has fused bristles Is easy to clean Is easy to keep clean Nailbrush is washed as hands are washed For added security, run nailbrush through the dishwasher daily, by shift or even after individual use

21 Nailbrush tips Lather hands with brush, across fingertips Scrub under nails, side-to-side Scrub carefully around cuticles Do the other hand as carefully Rinse brush and hands thoroughly, replacing brush on hook (or on a clean surface with bristles down for faster draining)

22 Using hand sanitizer Hands must be washed before sanitizer is used. When access to a handsink is impractical, sanitizer is suggested, particularly in public areas. Sanitizer can be used as a waterless hand cleaner, scrubbing vigorously followed by a friction-filled drying with a single-use paper towel. Follow with a second application and allow to air dry. Use only Food Code Compliant alcohol-based sanitizer with emollients to prevent drying & chapping of skin. Use before bare-hand contact with ready-to-eat (RTE) foods.

23 Sanitizer procedure Apply 1 teaspoon (5ml) of sanitizer Rub thoroughly into hands, fingertips & around nails until dry

24 When to glove When handling Ready-To-Eat (RTE) foods When serving highly susceptible populations After handwashing (per policy)

25 Using gloves Hands must be clean before gloves are used Hands must be dry before putting on gloves Use gloves for only one task Avoid latex gloves where possible They can cause allergies in both you and in consumers Wash your hands when take the gloves off

26 Hand health Frequent handwashing dries skin Dry cracked skin affords germs a place to hide Smooth skin is easier to clean Use good quality emollient at end of day Protect your skin - it s your bodies first line of defense!

27 Contact us: Dion Lerman, CFSP Education & Training Director The Handwashing For Life Institute 1216 Flamingo Parkway Libertyville, IL