WASHING HANDS

Washing your hands is a critical practice to protect yourself and others from COVID19 as well as food-borne illnesses. All employees must wash their hands as often as possible using soap and hot water for at least 20 seconds in designated hand-washing sinks. You must wash your hands:

  • Upon arriving at work

  • Before departing work

  • Before putting on or in between changing gloves

  • Between each kitchen task or every 30 minutes, whichever is more frequent

  • After handling raw animal products

  • When moving between food preparation areas

  • After all cleaning tasks, such as sweeping, mopping, or disinfecting surfaces

  • After handling

  • Dirty dishes, equipment, or utensils

  • Rubbish

  • Cash or Credit Cards

  • Pens, menus, and other contaminated materials

  • Electronics such as mobile phones and other personal or shared devices

  • After using the bathroom

  • After sneezing, coughing, or using a tissue

  • After touching your hair, face, or body, including safety equipment

  • After eating, drinking, or smoking

  • After interacting with external vendors or guests

  • Any time you may have come into contact with a contaminated object.

    PROPER HAND-WASHING TECHNIQUE:

  • Use a paper towel to turn on the water tap to run hot water at a designated hand washing sink.

  • Wet hands and forearms with clean running water and apply a generous amount of soap.

  • Scrub lathered hands, forearms, underneath fingernails, and between fingers for at least 10 – 15 seconds. Rinse thoroughly under hot running water for 5 – 10 seconds.

  • Dry hands and forearms thoroughly with single-use paper towels.

  • Refill the paper towel or soap dispenser if they are empty and wash your hands again.

  • Use a paper towel to turn off the water tap and to open the door when exiting the bathroom. Discard the paper towel in the appropriate rubbish bin.

    A NOTE ON HAND SANITISER:

Hand sanitisers reinforce hand hygiene but should not replace washing your hands. In the event that hand-washing sinks with hot water and soap are unavailable (such as while delivering food), a hand sanitiser with between 60-90% alcohol content will be provided to you at the start of each shift. When using the hand sanitiser then you must rub your hands together until they are completely dry.