2.1 explain when hands must be washed to maintain food hygiene.
Hands cause most of the cross-contamination in the kitchen.They may be covered with bacteria from the toilet or from contaminated foods and surfaces.They also have their own natural bacteria (such as Staphylococcus Aureus),which cannot be washed [ off.
When should you wash your hand?
Before starting work
After visiting the toilet
After handling raw products
Returning to food preparation area
Touching body parts
Greeting others (hand shake)
Handling waste products
Where should you wash your hands?
Hands may only be washed in the wash hand basin. The wash hand basin should not be used for anything else.
The regulations specify that the following must be provided:
a clean basin in good repair
continuous adequate hot water (preferable with hands free operation)
cold water (preferable with hands free operation)
soap or bacterial soap cream
drying facilities e.g. disposable paper towels, roller towel from a dispenser, hot air dryers ]
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