Ensure that your hand washing facilities and procedures are optimised with the latest guidance from Campden BRI.

It is generally accepted that, as a bare minimum, policies should include the washing of hands before handling food, and that the facilities provided should be specifically for hand washing. However, hand hygiene policies can extend far beyond this basic requirement. The hand hygiene facilities, their location and their usage may also vary greatly. Some companies even monitor hand washing activities by way of closed circuit television.

This document reviews knowledge and practices relating to hand hygiene within the food and medical industries and uses this to propose best practice for hand hygiene within the food industry. Soft cover: 80 pages; This guideline is also available as an e-book from www.tsoshop.co.uk/bookstore.asp?FO=1324359

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