I am new to the forum but am doing a research project on food hygiene - specifically on hand washing protocol. I do not work in the food industry and so appreciate all input from you veteran auditors and operators.
I am most interested in the food processing side of things and paper towels vs air dryers.
In the Codex General Principles of Food Hygiene it only states that "hygienic" drying of the hands is required (inclusive of air dryers and paper towels)
However, in numerous other Codex documents it states that single-use paper towels are necessary (principles on preventing viruses, certain vegetables and fruits standards, meats among others)
Many other national/international documents also just say "hygienically dry hands" - European commission, FDA's Food Code, etc.
However certain countries standards and industry standards state that only single-use paper towels are acceptable in food areas (bathrooms are different)
ex. Ireland's NSAI standards, SQF, and most standards related to meat.
Again there IS variance in the industry standards too, however.
BRC, ISO, and others do not rule out air dryers but say something along the lines of "appropriate placement" of them
What is everyone's thoughts on the topic?
Do companies primarily use single use paper towels?
Would changing international guidelines to mandate paper towels be a cumbersome burden on companies?
Why is their such discrepancy among standards with regards to this?
Really any insight will help. Sorry for the long message, hope it's not too convoluted.