Cleanliness is half of the food preparation process, and professional kitchen cleanliness is an essential part of food safety. Safety depends on systematic practices and good hand hygiene. It is important to practise work hygiene from the outset. Good personal hygiene is always important to remember when handling food. Hands should be washed frequently enough with soap and wherever necessary. Protective gloves can also be worn when necessary, but they must be replaced often enough and always when switching between work phases. Dirty protective gloves spread impurities, and endanger the safety of employees and customers alike. In addition, it is also recommended to enable customers to disinfect their hands, for example by means of a disinfectant hand rub at the sales counter.
How to wash your hands
Wash your hands with liquid soap on coming to work and before preparing food, and when switching from one food preparation phase to the next. You should also wash your hands whenever they look dirty and always after using the toilet. Dry the washed hands thoroughly with a disposable paper towel, and turn off the tap with paper.
Avoid needless touching of your nose and face. In addition, you should always wash your hands after blowing your nose, coughing or sneezing. When coughing, remember to cough into a handkerchief or sleeve, and use only disposable handkerchiefs.
Disinfection of hands
Disinfect your hands after washing. Disinfectant rinse is dispensed with two to three presses of the dispenser onto dry hands and rubbed in until the hands are completely dry.
Regular moisturising of the hands helps keep the skin supple and keeps the lipid layer protected. The hands should be moisturised after washing, especially if they need to be washed frequently or if the skin is already dry. Healthy skin and intact cuticles also promote good hygiene.