Thursday, 9 August 2012

Hand Washing in the Bottling Plant

I cannot emphasize enough the importance of correct hand washing. The hand washing area should have a supply of anti-bacterial soap in a clean, hygienic dispenser. Soap should be non-perfumed, low-odour, mild to the skin and taint free.

The temperature and flow of water can have an effect on the success of hand washing. Water should have a decent flow and temperatures between 40-45 deg C. Taps should be knee operated or a hands-free design to avoid contact with taps and sinks.

Drying hands after washing is important because wet hands reduce the effectiveness of the alcohol disinfectant. The preferred method of drying is with good quality paper towels.

The correct method of washing hands is as follows: wet hands before applying liquid soap, rub hands together vigorously for about 10-15 seconds covering both sides of hands, fingers, thumbs, nails and wrists, rinse thoroughly with clean water and dry with a paper towel, apply alcoholic gel to hands and massage all surfaces, allow to air dry.

If gloves are worn, apply alcoholic gel to glove surfaces before work. Wedding rings can be a site for bacterial pockets and rings should always be lifted and turned when washing/disinfecting.

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