Effective handwashing by food handlers is essential to minimize the risk of foodborne disease and an important prerequisite for HACCP.
Producer: Richard A. Sprenger
Duration: 8 minutes
Unfortunately many people do not wash their hands correctly or as often as necessary. 'In Safe Hands' should be used as part of the induction training and for regular refresher training.
Why hands must be washed
When hands must be washed
What hands should be washed with
How hands should be washed
The importance of drying hands