Hand and Personal Hygiene and Food Safety It's Everyone's Business - Training Module 2 - NHS Forth Valley

Training Module 2

        Hand and Personal Hygiene
                  and
               Food Safety

           It’s Everyone’s Business
           Nutrition and Dietetic Health Improvement Team, NHS Forth Valley

Promote and Practice
                       Effective Hand Washing
Effective hand washing is essential to help prevent bacteria and viruses including the spread of Covid-19.

                                                 All individuals working with food MUST be aware of
                                                    how and when to wash their hands effectively.

Hand Wash Regularly

  Use this technique
     every time!
    Scrub your hands for at least
            20 seconds.

How to wash your hands effectively
Do
      Wash your hands with liquid soap and warm, running water regularly – scrub for at least 20 seconds
       – that’s the same as singing Happy Birthday twice.
      Use an alcohol-based hand rub or sanitizing hand gel if soap and water are not available, for example
      when delivering food. When preparing food, it can be used after washing hands.
      Wash hands as soon as you arrive into your place of work and when you get back home. Also before
      you go to public places such as the supermarket and when you get home.
      Wash hands thoroughly before and after preparing or cooking food, after going to the toilet and after
      you cough or sneeze.
      Cover your mouth and nose with a disposable tissue when you sneeze, cough, wipe or blow your nose.
      If you don’t have a tissue, cough and sneeze into the bend of your elbow. Don’t use your hands!
      Place used tissues in the bin immediately and wash your hands afterwards.
Don’t
     X Do not touch your eyes, nose or mouth with unwashed, unclean hands.

When to wash your hands

  MAKE SURE      BEFORE, DURING                                        AFTER        AFTER USING
                                    WHEN YOU      AFTER USING                                           AFTER
   EVERYONE        AND AFTER                                     TOUCHING YOUR     THE TOILET OR
                                   ARRIVE HOME    COMPUTERS,                                          TOUCHING
  UNDERTAKES      HANDLING OR                                     FACE, BLOWING   VISITING PUBLIC
                                  FROM WORK OR      PHONES,                                          ANIMALS, PET
EFFECTIVE HAND     PREPARING                                        YOUR NOSE,        PLACES.
                                    A SHOPPING     TOUCHING                                            FOOD OR
   WASHING           FOODS.                                        COUGHING OR
                                       TRIP.        DOOR OR                                         ANIMAL WASTE.
  TECHNIQUES                                                         SNEEZING.
                                     SHOPPING       WINDOW
  EVERY TIME.
                                     TROLLIES,    HANDLES AND
                                    HANDLES OF    OTHER HARD
                                   BASKETS AND     SURFACES
                                  CARD MACHINES   EG WORKTOPS,
                                     HAVE THE      COOKERS OR
                                   POTENTIAL TO       DESKS
                                       CARRY
                                    INFECTION.

Ways to promote hand hygiene
                                                                           To staff, volunteers and service users
• Make sure staff and volunteers have access to places where they can wash their hands with soap and water. Ensure
  plenty liquid soap is available and an adequate supply of disposable paper towels.
• Ensure all staff and volunteers have been trained in effective handwashing techniques and that measures are put
  in place to monitor handwashing at key points and regular intervals on food production lines or in community
  kitchens.
• Place sanitizing hand gel dispensers and tissues or paper towels in prominent places around your workplace – at
  every entrance and exit to - food production, storage or work areas, community kitchens, food banks/larders,
  church halls etc….Make sure staff, volunteers and visitors wash their hands frequently.
• Display posters to promote hand washing and step by step guides on how to wash hands properly – Display posters
  above sinks, on display boards in kitchen areas, on doors entering and leaving the premises and on toilet doors.

Should I wear disposable gloves?
• Think twice about using disposable gloves – they should never be used as a replacement for effective hand washing!
• If you do use disposable gloves make sure you wash your hands thoroughly before putting them on and again when
  taking them off.
• And always change them regularly , especially between handling raw food and ready to eat foods.
• If they become damaged or ripped dispose of them immediately.

                         If you wear gloves they need changed as often as hands need to be washed

Handwashing

This Food Standards Agency
  video illustrates how to
 wash your hands properly,
 to help stop bacteria and
  harmful viruses such as
  Coronavirus spreading.

  Hand hygiene is the most important
   factor in preventing the spread of
     Covid19 and other infections.

Personal Hygiene Measures
  For staff and volunteers working with food
 Always wash hands thoroughly before, during and after handling food.

 Wear clean clothes when working with food. As a minimum, wear a clean apron or a disposable apron when handling
  open food – this is to protect the food from any contamination from your clothes.

 If preparing and cooking meals its preferable to change into clean work clothes before starting work and wear these
  clothes only within food preparation areas.

 Keep hair tied back and wear a hat when preparing food. Men should wear a beard net.

 Fingernails should be kept short and clean – avoid wearing nail polish or false nails.

 Do not smoke, drink or eat while handling food.

 All wounds and cuts must be covered completely with a brightly coloured waterproof dressing.

 Staff should be ‘fit for work’ at ALL times – if unwell staff and volunteers MUST stay at home and follow the governments
  guidance on self – isolation. Any illnesses MUST be reported to the line manager or person in charge. Food handlers who
  have had diarrhoea and / or vomiting should not return to work until they have had NO symptoms for 48 hours.

Test your knowledge

Handwashing
 Question 1   What is the minimum time you
              should wash your hands for?

              •    5 seconds
              •   10 seconds
              •   20 seconds
              •   30 seconds
              •   40 seconds

Handwashing
 Question 2   What infections can you get from
              poor hand washing?

              •   Cold and Flu
              •   Salmonella
              •   Sickness and Diarrhoea
              •   Coronavirus
              •   All of the above

Handwashing
 Question 3   Who might be at risk as a result of you
              not washing your hands properly?

              • You
              • Your family and friends
              • Your work colleagues
              • People you are delivering or cooking for
              • All of the above

Handwashing
 Question 4   What is the main purpose of hand
              hygiene and hand washing?

              • To reduce micro-organisms (germs) on
                the hands
              • To keep skin healthy
              • To prevent the spread of infection
              • All of the above

Question 5                                                              Discuss with
                                                                            your
Think about your job or role if you are volunteering?                    colleagues
                                                                        and your line
                                                                          manager

   Consider how you would apply hand hygiene at
   your workplace or at home…..

                  Is there anything that is stopping you from washing
                  your hands at the correct times?…..

Hand Washing and Personal Hygiene Resources
Food Standards Agency
Hand Washing Leaflet
www.food.gov.uk/sites/default/files/media/document/handwashing.pdf

Personal Hygiene and Fitness To Work Leaflet
www.food.gov.uk/sites/default/files/media/document/sfbb-cross-con-01-personal-hygiene_1.pdf

CookSafe Personal Hygiene Rules Guidance
www.foodstandards.gov.scot/downloads/CookSafe_-_House_rules_-_Personal_hygiene_-_Guidance.pdf

Food Handlers Fitness To Work
www.foodstandards.gov.scot/downloads/Food_handlers_-_Fitness_to_work_v6_-_Final_-_December_2019.pdf

Food Standards Scotland - Online Education Resources
Learn about the importance of washing your hands correctly and the reasons why.
Happy Hands –www.foodstandards.gov.scot/education-resources/happy-hands
Germ Outbreak - www.foodstandards.gov.scot/education-resources/germ-outbreak

This Food Safety Training Package
                      was developed by

                  NHS Forth Valley
  Nutrition and Dietetic Health Improvement Team

                 Community Nutrition
             www.nhsforthvalley.com/nutrition

Acknowledgements and thanks to staff from Food & Safety Team at Falkirk Council…