Good Hand washing is one of the most important infection control measures for the prevention of the spread of seasonal and swine flu H1N1. Influenza occurs most often in winter and usually peaks between December and March in the northern hemisphere.
Holchem provide an extensive range of hand hygiene products to meet all requirements in food processing and food preparation facilities. A number of products within the range are suitable for helping control the spread of seasonal or swine flu through good hygiene practice. These include alcohol sanitising products (Luxsan, Foamsan) available in cartridge form and hand wipes (Hand & Surface Wipes) available in a tub of 150 wipes or a dispenser refill of 150 wipes.
Impact of Infection
In the UK alone more than 23 million days are lost to employers each year through sickness including diarrhoea and vomiting. For the food producers and retailers who supply contaminated product which results in isolated or large-scale food poisoning outbreaks, the consequences can be disastrous. Penalties can vary from small fines to closure.
In most food processing or food service environments the handling of food is commonplace and often impossible to avoid. Cross-contamination by the transfer of pathogenic or food spoilage organisms can be a significant issue. Hands are one of the most common vehicles for transfer of microorganisms to high-risk products and can become contaminated in a number of ways. Lack of hand washing when required and not following a correct hand washing procedure are the most common problems observed. The hand wash and drying procedure should take approx 45 seconds to complete, which doesn’t include the application of a hand sanitiser.
Hand Care Products
Individuals will have different levels of resistance to hand care products; most will suffer no ill effect while others may suffer skin irritation or even dermatitis. As a food handler, regular hand washing is essential and needs to be encouraged so the hand care products must be pleasant to use. Hand sanitisers have traditionally been based on alcohol, although some products are alcohol free. The solution is rubbed into the hands after thorough washing and drying and allowed to evaporate on the hands. The hand sanitiser, which may be an alcohol only or in combination with a biocide, provides a further reduction in microorganisms on the skin surface. Alcohol based hand sanitisers often contain an emollient system that helps reduce the drying of the skin caused by the alcohol.
Hand wipes can be used in situations where there is an absence of hand washing facilities or a quick cleaning of the hands is required that doesn’t impinge on the production process. A rapid product changeover on a sandwich line may be a good situation to use this approach as the manufacturer doesn’t want to lose too much time during the changeover. If the hand wash facilities are too far away from the line then this may also be a deciding factor in their choice.