Hands are the most active vector for cross-contamination in any kitchen. The single most cost-effective control in food safety is a tight hand-hygiene SOP that every food handler follows automatically. This article gives you the SOP an Irish EHO expects to see on the wall.
Why hands matter
Hands move pathogens (Salmonella, E. coli, Norovirus, Staphylococcus aureus) from raw food, waste, surfaces and people\'s own bodies onto ready-to-eat food in seconds. A 30-second proper wash removes 99% of the load; rinsing under cold water removes a small fraction.
When to wash - the 9 mandatory moments
- Before starting work and after breaks.
- Between handling raw and ready-to-eat food.
- After touching the face, hair, mouth or nose.
- After using the toilet (without exception, every time).
- After handling waste or cleaning chemicals.
- After coughing or sneezing into a tissue.
- After eating, drinking or smoking.
- After handling allergens before non-allergen prep.
- After touching mobile phones, money, door handles.
The 7-step technique (NHS / WHO method)
- Wet hands with warm water.
- Apply soap.
- Rub palms together.
- Rub the back of each hand.
- Interlace fingers and rub.
- Rub the back of the fingers and thumbs.
- Rinse and dry with a single-use paper towel.
Total time: 20-30 seconds. Use the paper towel to turn off the tap and open the door.
Wash-hand basin requirements
- Dedicated basin, not shared with food rinsing or cleaning.
- Hot and cold running water.
- Soap dispenser, never a bar.
- Single-use paper towels (never cloth roller towels).
- Hand sanitiser available after washing - never as a replacement.
Gloves - the rule
Gloves are not a substitute for hand washing. Wash hands first, then put gloves on. Change gloves between tasks, when damaged, or after 30 minutes of continuous use. Single-use only.
Reporting illness
Every food handler must report symptoms of vomiting or diarrhoea and stay off food handling for at least 48 hours after symptoms cease. Open cuts must be covered with a brightly coloured (typically blue) waterproof dressing.
Records the FSAI checks
- Personal hygiene SOP signed by every food handler.
- Illness reporting log.
- Visual evidence of soap, paper towels and warm water during inspection.
- Training records including HACCP certificates.
Train it the easy way
Hand hygiene is one of the first modules in every HACCP Course. A team that can list the 9 mandatory moments and the 7-step technique on a quiz is a team that washes hands without thinking - the goal of every defensible HACCP system.
