Food Hygiene

In safe hands

Effective handwashing by food handlers is essential to minimize the risk of foodborne disease and an important prerequisite for HACCP.

  • Producer: Richard A. Sprenger
  • Format: DVD
  • Duration: 8 minutes

Unfortunately many people do not wash their hands correctly or as often as necessary. ‘In Safe Hands’ should be used as part of the induction training and for regular refresher training.

Subjects covered:

  • Why hands must be washed
  • When hands must be washed
  • What hands should be washed with
  • How hands should be washed
  • The importance of drying hands



Written by geraldmoy

February 13, 2011 at 12:46 pm