Hi Andy, hand washing is fundamental: it is required by Regulation (EC) No 852/2004 and explicitly demanded by GFSI standards such as BRCGS Issue 9 paragraph 4.5 and IFS Logistics v2.3 paragraph 4. Technical guidelines (best practice) recommend following the five classic steps—rubbing with soap for at least 20 seconds, using warm water around 30–40 °C and drying with disposable material—to achieve maximum effectiveness. These steps are essential for removing allergens, something that disinfectant gel does not do well; therefore gel may be used only after washing or in emergencies when hands are visibly clean.
The operator must wash their hands mandatorily before starting loading/unloading operations, after breaks or meals or smoking, after using the restroom, after touching dirty or potentially contaminated surfaces, after completing loading/unloading operations, and after removing potentially contaminated PPE. Specific precautions, including single-use gloves (to be changed at least every hour, after each loading/unloading operation, if damaged, or when changing significant tasks), must be selected according to a documented risk matrix based on objective criteria such as product type, packaging, destination and other relevant factors.
To ensure access to water, the operator should have either portable sinks on board (minimum capacity 20 L, equipped to keep water warm even in winter—at least 25 °C—with documented maintenance and water replacement every 24 hours or at shift end) or an up-to-date map of rest areas with facilities. Rules on food, drink and smoking are strict: these activities are allowed only during designated breaks, never during operations; smoking must occur at a safe distance (minimum 10 m) and hands must always be washed afterward.
For high-risk loads, certain foods must be banned from the cabin and a thorough cleaning must be carried out according to the sanitization plan, which defines minimum frequency (e.g. Class A: daily; Class B: at least twice a week; Class C: weekly), appropriate products (e.g. alkaline detergent followed by at least 70 % alcohol-based disinfectant or compliant with EN 1276/13697) and provides for periodic checks (e.g. ATP test or allergen swab every three months on critical points), documenting everything in a dedicated log.
A standard hygiene kit must be implemented and training (at least one hour per year covering basic hygiene, allergens, PPE use, with learning verification) must be effective and recorded (specifying how, who archives, and stored for at least three years). Inspections (checklists, quarterly internal audits) must be carried out systematically and measured with KPIs with clear targets (e.g. minimum 95 % audit compliance), analyzing data periodically. There must be a clear non-conformity procedure (e.g. 1st critical NC = training reminder; 2nd NC within six months = temporary suspension with mandatory specific course and evaluation before returning to service). Clearly define who does what. Every driver must be trained and comply with these rules. A clear policy is essential to ensure product safety and maintain customer trust.
