Help your team stay on top of good hand hygiene

Frequent and proper handwashing in the foodservice industry is the starting point to protect against cross contamination and keep your staff and customers safe.

Your team should always wash their hands after: 

• Using the washroom
• Leaving and returning to the kitchen and prep areas
• Taking out rubbish 
• Handling cleaning solutions
• Eating, drinking, smoking or chewing gum
• Handling raw meat, poultry or seafood
• Touching the body or clothing
• Sneezing, coughing or using a tissue
• Handling money
• Removing gloves and before putting them on

Ensure that your handwashing stations are always stocked with soap and paper hand towels. Use the resources below to educate yourself and your team and take our training quiz in our Hand and Personal Hygiene Guide to check your knowledge.