Hand Washing Procedure

Hi

Can anyone help me with an elaborate hand washing procedure.

Thank you.

Regards.

Thomas.

Hi Thomas, welcome to the forum! Attached is a sample, but you could Google it, a lot of info's there.

Hi
 
Can anyone help me with an elaborate hand washing procedure.
 
Thank you.
 
Regards.
 
Thomas.

Pictographs on handwashing have exploded since Covid came around. Millions of step-by-step instructions to chose from if you google it!

Hi Thoma,
Steps are as below;


Wet Hands-Use a hands-free tap
Water should be comfortably warm
Not too hot
Not cold

Lather-Scrub one hand with the other
Take 20 seconds

Rinse-Remove all the soap

Dry-Use a clean paper towel

Discard Paper Towel-Do not touch the paper towel dispenser with your hands.
Discard towel in waste bin

Sanitize-ALWAYS REMEMBER TO
SANITIZE YOUR HANDS!!

Thanks

Hi Namishka,

Thks for the above.

Might be useful for the OP to "elaborate" <<< Comfortably Warm /Not too hot / Not [too?] cold >>>>

(might also relate to location)

Our SOP covers a few things in addition to handwashing but related:

"The Assurance Manager will train any individual who will work in production, or who comes in direct contact with product, on proper hand washing. Training may include viewing a hand washing video, verbal instruction or demonstration of proper hand washing procedure. 

Hand Washing reminders and or posters are placed near all hand washing sinks, production areas, and restrooms.  

Wash for at least 20 seconds with soap and warm / hot water. Hand wash stations provide these as well as a hands free means to dry hands.

• When to wash hands:
• Before starting work.
• After using the bathroom.
• After Break.
• After sneezing, coughing, or using a handkerchief or tissue.
• After smoking, eating, drinking, or chewing gum or tobacco.
• After any clean up activity such as sweeping, mopping, or wiping counters.
• After handling trash.
• After handling money.
• Any time the hands may become dirty or otherwise contaminated.
• When to sanitize hands:
• After washing hands with a cleanser other than one known to be antibacterial or antimicrobial."

This has helped us clearly outline all expectations.

Our SOP covers a few things in addition to handwashing but related:

"The Assurance Manager will train any individual who will work in production, or who comes in direct contact with product, on proper hand washing. Training may include viewing a hand washing video, verbal instruction or demonstration of proper hand washing procedure. 

Hand Washing reminders and or posters are placed near all hand washing sinks, production areas, and restrooms.  

Wash for at least 20 seconds with soap and warm / hot water. Hand wash stations provide these as well as a hands free means to dry hands.

• When to wash hands:
• Before starting work.
• After using the bathroom.
• After Break.
• After sneezing, coughing, or using a handkerchief or tissue.
• After smoking, eating, drinking, or chewing gum or tobacco.
• After any clean up activity such as sweeping, mopping, or wiping counters.
• After handling trash.
• After handling money.
• Any time the hands may become dirty or otherwise contaminated.
• When to sanitize hands:
• After washing hands with a cleanser other than one known to be antibacterial or antimicrobial."

This has helped us clearly outline all expectations.

Hi Hoosiersmoker,

Thanks for above.

I deduce you have a lot of betting activities on the Production floor. :smile:

It is also recommended/(sometimes mandated) to implement hands-free washing equipment.

Hi Hoosiersmoker,

 

Thanks for above.

I deduce you have a lot of betting activities on the Production floor. :smile:

It is also recommended/(sometimes mandated) to implement hands-free washing equipment.

Our employees (especially in very hot weather) are allowed to take additional hydration / cooling station breaks when they might just run to the machine to get a new bottle of water from the machine and use money to do so. As far as the betting, I can neither confirm nor deny shop floor betting but it can't be with actual currency! Module 13 (food packaging manufacturer) doesn't recommend hands free equipment however we do have hands free faucets for conservation purposes as well as handwashing. I must admit we live in a little different SQF existence than food manufacturing sectors. This is the entirety of the requirements for handwash stations:

"13.3.2.2 Handwash stations shall be provided in appropriate areas that support the capability of site personnel and visitors to wash their hands as outlined in 13.3.2.3.

All the instructions here pretty much match what I've written in the past for a procedure.  Thought I've always been afraid to list a time requirement in the policy, opting for "wash thoroughly, catching spaces between fingers and top of hands," etc.  My concern is that if I add an actual time requirement by policy, an auditor will time the employees washing hands and make a finding if they actually wash for 19 seconds instead of 20.  Opening myself to having to have a calibrated hand wash timer is a road I don't want to travel down.  "Wash hands thoroughly" matches FDA GMP guidance.