Published: 07 January 2015
Author: The British Retail Consortium
Publisher: The British Retail Consortium
Handwashing is recognised as an effective way to reduce the risk of contaminating food with micro-organisms such as E. coli, Salmonella and Staphylococcus aureus.
However, a number of studies have shown that people either don’t wash their hands or fail to clean them effectively. So it’s vital that food companies not only provide staff with appropriate facilities to wash their hands but also ensure staff are aware of the correct procedure to follow.
These short guides are designed to help you interpret the Standard, and design robust systems and procedures that meet the requirements. Examples are given to explain the types of documents and procedures and the level of detail typically required.