Tip of the Week: Did you know that when restaurant and other food service employees use the toilet, they should wash their hands before leaving the toilet and again in the kitchen before they return to their duties. That’s right – a double hand washing! Double hand washing is excellent practice for all restaurant and kitchen staff before they go back to their duties.
In the United States double hand washing is compulsory as legislated by the FDA, their equivalent to our Environmental Health section of the local authority.
There are 3 essential reasons for this hand washing policy:
1 – It is a simple yet very effective tool in reducing the possibility of a foodborne illness occurring in a food establishment.
2 – Customer perception should be a concern. If an employee comes back from the toilet and continues to take food to tables or serves drinks (and how many times have you seen this happen?), without going back to the kitchen first to wash his/her hands again, how many customers might conclude that the server didn’t wash his/her hands before handling food again?
3 – The easiest way to impress an Environmental Health Inspector is for the Inspector to witness many staff members washing hands periodically through an inspection.
Managers should train staff to wash their hands properly and effectively before leaving the toilet, and again before handling food or drinks.
All food business must have an accessible designated wash hand basin with hot and cold water, soap and hand towels for use by staff. You can buy wash hand basins from busyCHEF by going to busychef.co.uk