Why it’s important to be compliant in hand cleaning protocols

Why Is Cleanliness so Important?

Our hands come into contact with millions of bacteria, pathogens and other contaminants on a daily basis. They can be picked up unknowingly from all manner of surfaces, and some can cause serious illness and, in extreme cases, even death. So you can imagine how important it is to know when we go out to a shopping centre, cinema or restaurant that there facilities are kept clean and well stocked with the right accessories. We need to make sure we come away feeling refreshed and safe so you could recommend places like a Washroom supplier Gloucestershire company for instance at links like http://simplehygienesolutions.co.uk.

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Governmental guidelines offer some advice on how to avoid this in the home, but understandably there needs to be a strict protocol for hand washing in food production businesses. This might sound straightforward, but the ‘correct’ and most effective hand-sanitising techniques are still hotly debated. There are also differing methods of cleaning utensils, surfaces and full sanitation practice should you buy used food machinery.

The Approaches

The World Health Organisation (WHO) favours a six-step approach, whereas the Centre of Disease Control and Prevention (CDC) argues that a three-step alternative is adequate. As reported in the Global News, a study carried out at a Glaswegian University found that the six-step approach appeared the most effective when it came to killing bacteria and germs. However, the six-step method took approximately 25% longer – an average of 42 seconds in comparison to 35 seconds for the three-step approach.

The Results

This study was undertaken in a healthcare environment, but the lessons learnt apply just as much to those dealing with food production or those who want to buy used food machinery. It is critical to maintain good hand hygiene – after all, you wouldn’t use dirty utensils without thoroughly sanitising it, so the same principle should apply to your hands, which are perhaps your most well-used tools.

Interestingly, the results also found that although it is theoretically the cleanest option, compliance was lacking with the six-step programme, thus rendering it less effective. Only 65% of a control group followed the procedure correctly despite being observed and having the instructions in front of them. This is a statistic worth remembering when it comes to recommending and implementing protocols within food production businesses.

It is also very important that companies educate all of their staff about the dangers of poor hand hygiene, give them the correct facilities to clean themselves adequately and offer them plenty of opportunities within their working day to use them.

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