What do you need to know?
• Washing your hands helps to keep bugs out of the kitchen. Regular handwashing helps prevent contamination of your food.
• Uncovered cuts and sores can spread bugs and make food unsafe and unsuitable.
What do you need to do?
• Wash your hands in soapy water for 20 seconds then dry thoroughly using paper towels, single-use cloths, or an air dryer.
• Always have soap and paper towels, single-use cloths or an air dryer by the handwashing sink.
• You must keep your handwashing area clean.
• You must wash your hands:
◦◦ when entering the kitchen,
◦◦ before handling food,
◦◦ after coughing or sneezing,
◦◦ after using the toilet,
◦◦ after using your phone,
◦◦ after taking out rubbish,
◦◦ after touching something you think is dirty.
• You must manage any cuts or sores by:
covering any cuts and sores, or
not handling food if cuts and sores are weeping
or infected and can’t be totally covered.
What do you need to show?
• Tell your verifier who is responsible for making sure your handwashing area is fully stocked and clean.
• Your verifier may check that staff are washing their hands when they should.
• Your verifier will wash their hands when they enter your business, checking that everything they need is there.
