As part of our verification activities, we take swab samples of all food handlers on duty on regular basis and run micro analysis. The problem is that, because of the fear of a possible sanction on failures, the food handlers always run to the wash stations to wash and sanitize their hands first before submitting themselves for swabbing. This I feel is cheating the system and not presenting a true picture of the situation. therefore my question is What is the best practice? when is the best time to swab? Is it while they are dirty with work or after they wash their hands, considering the fact that when they are working with raw food items like raw chicken, meat, seafood etc, the possibility of their hands getting contaminated with pathogens is high?
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