Handwashing before handling food is one of the most essential food safety practices. While this may seem like basic knowledge to most, it’s a step that is unfortunately overlooked by some. According to research from the Food Safety Information Council, 34% of Australians admit that they don’t always wash their hands before touching food and alarmingly, 17% don’t always wash their hands after going to the toilet!
Handwashing is one of the simplest yet most effective ways to prevent the spread of illness and ensure food safety, particularly in environments like Aged Care Homes, Childcare Centres and hospitals. Both vulnerable populations— older adults and young children— are more susceptible to infections due to weaker immune systems. Therefore, maintaining proper hand hygiene is critical for the health and safety of those under care. This article serves as a refresher on the importance of handwashing, focusing on both food safety and general hygiene practices
Food Handlers, keep your hands squeaky clean
Washing your hands often and correctly while handling food can help prevent cross-contamination. This is important for all food handlers. Hands carry germs you can’t see, and these germs can be introduced to your food while you are preparing it.
Remember, we are referring to a ‘food handler’, as anyone who works in a food business and handles food or surfaces that are likely to come into contact with food, such as cutlery and plates. A food handler may be involved in food preparation, production, cooking, display, packing, storage or service. In an Aged Care and Childcare settings, they are not only our chefs and cooks, including but not limited our nurses, educators, carers, lifestyle assistants, cleaners.
Wash your hands before
Starting your shift or returning from a break
Handling raw or ready-to-eat foods
Wash your hands after
Handling any food that might potentially contaminate other food products (including raw ingredients, ready to eat foods and allergens)
Going to the toilet
Smoking or vaping
Licking fingers, biting nails, rubbing eyes, touching pimples or sores
Running fingers through the hair, or scratching the scalp
Coughing, sneezing, using a tissue
Disposing of/or handling rubbish
Handling animals or inserts
Handling chemicals, cleaning cloths or cleaning equipment
Touching money
Eating or drinking
Changing nappies and cleaning a child’s face and hands.
Gardening
Download our “When to wash your hands” Poster to use within your Aged Care Home or Childcare Centre.
Wash your hands and reduce the risk of food poisoning
Our hands can contain nasty bacteria which can be of harm to yourself and to others. Around 1000 species of microorganisms can be found on the human skin, with millions of microorganisms found on the skin surface. In addition to the presence of ‘normal’ skin bacteria like Staphylococus aureus, hands can become contaminated with other bacteria and viruses that can cause food borne illness. Contamination of the hand occurs from Faecal matter, Toilet seats, Water taps, Towels, Raw foods, Animals, Coins.
Unknowingly bacteria can cross-contaminate other objects or foods and be of risk to other people and more alarmingly vulnerable people within Aged Care and Childcare. Food poisoning symptoms can range in severity, but vulnerable populations, such as young children, the elderly, and immunocompromised individuals’, food poisoning can be fatal.
Preventing Cross-Contamination with Proper Hygiene
Due to the increased awareness brought by COVID-19, we're now more mindful of washing our hands after touching our faces to prevent infection. The same principle applies in the kitchen to stop harmful bacteria from contaminating the food we prepare and serve. Consider everything you've touched in the kitchen today. You may have washed your hands before starting work and food preparation, but what about afterward? Did you handle ingredients from the fridge or cupboard, chop fresh food, or deal with raw meat and vegetables? Perhaps you took out the rubbish or grabbed items from the freezer for the next day's prep.
Did you wash your hands in between these tasks? Food handlers often unknowingly touch multiple surfaces, like fridge and cupboard handles, which are only cleaned periodically. Without frequent handwashing, harmful bacteria and viruses have more opportunities to contaminate the food you serve, putting others at risk.
Wash your hands properly
Washing your hands before eating or handling food reduces the risk of foodborne illness.
How to wash your hands properly
Wet your hands, add soap, and rub them together well to build up a good lather for at least 20 seconds. Don’t forget to wash between your fingers and under your nails.
Rinse well under running water to remove the bugs from your hands.
Dry your hands thoroughly on a clean towel for at least 20 seconds. Touching surfaces with moist hands encourages bugs to spread from the surface to your hands.
If no running water is available use an alcohol gel hand rub.
Download our 'How to wash your hands' poster here.
Gloves are not ‘instead of’ clean hands
Gloves make an important contribution to food safety and are commonly used within Aged Care and Childcare settings to reduce the risk of contamination. However, gloves do not provide complete protection. Wearing gloves is said to cause a false sense of security among food handlers.
The concern is studies have found that workers were less likely to wash their hands when gloves were used. If the gloves tear during food service or if are they removed without washing your hands before touching food, then a high number of bacteria can be transferred onto the food for vulnerable residents and children. Bacteria on the skin rapidly multiplies due to the warm, moist environment created by the gloves.
Thorough hand washing, hand drying and frequent glove replacement are key to reduce the risk of contamination during food preparation. Simply, clean hands make a difference.
If you are using gloves, wash your hands…
Before putting gloves on
Between glove changes and
After gloves are removed
Hand washing myths busted!
Warm water is better than cold water for washing hands
It’s the law to use warm water. However, the 2018 Rutgers study has shown the that the temperature of the water does not impact the effectiveness of hand washing in terms of removing harmful bacteria. The researchers found that washing hands with cool water was just as effective as using hot water, as the purpose of hand washing is to ‘remove’ rather than ‘kill’ the bacteria. However, all food handlers must follow the legislation set out by Food Standards Australia New Zealand (FSANZ) which mandates the use of warm water for handwashing as it effectively helps remove oils from the skin, which can harbor bacteria. While warm water isn't hot enough to kill germs directly, its temperature aids in dissolving oils and enhancing the action of soap, making it easier to lift and remove dirt and contaminants.
Moreover, warm water is more comfortable, encouraging individuals to wash their hands thoroughly for the recommended duration. Excessively hot or cold water can be harsh on the skin, leading to dryness or discomfort, making warm water a balanced choice for hygiene, particularly for food handlers who must adhere to strict safety standards.
Drying your hands after washing them is important too.
Wet hands carry 1,000 times more germs than dry hands and bugs can survive for up to three hours on hands! Damp hands, transfer thousands more micro-organisms compared to dry hands. After washing your hands, dry them thoroughly with a clean, single-use paper towel or an air dryer before returning to work.
Bar soaps are fine to use for washing hands
Bar soaps can be used and should be kept in a self-draining holder that is cleaned regularly. If left lying in a pool of water this may encourage bacterial growth, therefore liquid soaps allow less cross-contamination.
Hand Sanitiser is not a Substitute for hand washing
While alcohol-based hand sanitizers can reduce the number of germs, they are not a replacement for proper handwashing, especially when handling food or when hands are visibly dirty. Hand sanitizers should be used in situations where soap and water are not readily available, but always prioritize washing with soap and water.
Handwashing goes beyond food safety.
Handwashing also critical in preventing the spread of common illnesses such as the flu, colds, and gastrointestinal infections. In aged care settings, residents may be more prone to infections that can spread through hand contact. In childcare settings, germs from runny noses, dirty nappies, and shared toys can spread rapidly among children and staff.
Beyond the moments already listed, handwashing is essential:
After touching shared objects, such as doorknobs, light switches, or communal items.
After caring for or assisting a resident or child who is ill.
After handling pets or cleaning up after animals, particularly in childcare centres that have pet care programs.
Food safety matters
In both aged care and childcare settings, the importance of proper hand hygiene cannot be overstated. Handwashing is one of the most effective tools we have, to prevent the spread of illness and ensure food safety. By reinforcing handwashing habits and adhering to correct techniques, we can protect those most vulnerable and create a healthier environment for everyone.
Regular handwashing not only prevents foodborne illness but also helps reduce the spread of infections, fostering a safe and caring environment for residents and children alike. So, let’s all make handwashing a priority—it’s a small act with a big impact!
Hand hygiene is covered in more detail as part of the food safety training on offer at OSCAR Care Group. Hand washing is highlighted within our Food Safety Level 1 course, Food Safety Supervisor course and our Food Allergen Training. You can enrol into these courses through our website or reach out to our team to arrange a group booking.
Training your team on the importance of the food safety is the first step to create a positive food safety culture within your home or centre. Our Food Safety experts are here to help you. We specialise in all Food Safety matters for Class 1 food premises who serve and prepare food for our vulnerable Australians (i.e. the elderly and very young).
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