Effective food hygiene against infections

Infection protection for food service and related businesses

Food service organisation's understand the benefits of food safety but outbreaks threaten their business and even greater focus is placed on hygiene.

If businesses don't focus on their risk reduction process they may lose business, lower their brand value, reduce workforce efficiency and in severe cases, lose lives.

To combat infections, good personal and environmental hygiene must be part of every organisations food safety programme.

Recommendations for your staff and customers

Hand washing recommendations

Increased hand washing frequency is essential to prevent transmission of disease.

Always wash hands thoroughly after touching potentially contaminated surfaces, removing gloves, if in contact with secretions from the mouth, nose or eyes (eg after sneezing or coughing), after a break or visit to the toilet, and when moving to another activity.

Use a mild hand disinfectant soap such as Soft Care Sensisept H34. Where water availability or work conditions do not allow for increased or frequent hand wash use Soft Care Med H5 for regular hand disinfection.

Food Safety Recommendations 

Concerns that H1N1 can be transmitted through the consumption of pork products is unfounded. However as this illness and many like it can be passed from person to person hygiene is critical.

Observe proper hygiene measures for preparing, handling and serving food with particular focus on hand hygiene, disinfection of food and hand contact surfaces, and prevention of cross contamination.

Make sure all food is properly prepared. Cook hot food to an internal temperature of 70oC and cover all food in storage or on display.

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