How to wash your hands safely SFBB Pack training Part 1. The Safer Food Better Business (SFBB) Pack Training, delivered by SFBB Training UK and led by experienced instructor James Morris ESL, provides invaluable insights into maintaining the highest standards of food safety and hygiene.
In Part 1 of the SFBB Pack training series, we delve into the meticulous process of hand washing in a food outlet environment, aligning with the guidelines set forth by the SFBB Pack and the Food Standards Agency (FSA).
1. Hand washing Protocol:
Ensuring Safety and Hygiene in Food Handling Open Taps: Before commencing the hand washing process, it is crucial to open the taps. However, in the interest of safety, one must check that the water is not too hot to avoid burns. This initial step sets the foundation for a thorough and safe hand washing experience.
2. Soak Your Hands:
Once the taps are opened, the next step is to soak your hands thoroughly. This preliminary soaking helps to remove any loose dirt and prepares the hands for the next stage of the process.
3. Add British Standards Soap:
The introduction of British Standards soap is a pivotal step in the hand washing protocol. This soap adheres to the highest standards, ensuring effective cleansing. It is essential to use an adequate amount to cover all surfaces of the hands.
4, Lather Your Hands and Wash for 20-30 Seconds:
The actual washing phase involves lathering the hands with soap and washing for a duration of 20-30 seconds. This step is critical for the elimination of bacteria and contaminants. It’s important to pay special attention to getting between the fingers, the front and back of the hands, and scrubbing the hands, including the nails.
5. Rinse All the Soap Off Your Hands:
Thoroughly rinsing all soap off your hands is essential. Ensuring that no soap residue remains is crucial, as leftover soap could potentially cause chemical contamination. This step contributes significantly to maintaining food safety standards.
6. Use Blue Roll to Dry Your Hands:
After successfully rinsing off the soap, the hands should be dried using blue roll. This designated drying method helps to maintain hygiene standards and prevents the spread of bacteria through shared towels.
7. Use Blue Roll to Turn Off the Taps:
A crucial but often overlooked step is using the blue roll not only to dry your hands but also to turn off the taps to the running water. This ensures that any potential contaminants on the tap are not transferred back to your clean hands.
8. Dispose of Blue Roll Safely:
The final step involves disposing of the used blue roll safely. This simple act contributes to maintaining a clean and sanitary environment.
SFBB Pack Part 1 Conclusion:
The SFBB Pack Training Series, led by the experienced instructor James Morris ESL, provides comprehensive insights into maintaining the highest standards of food safety and hygiene. The meticulous hand washing protocol outlined in Part 1 underscores the importance of attention to detail in a food outlet environment, aligning with the guidelines set forth by the SFBB Pack and the Food Standards Agency (FSA).
Therefore. The training emphasizes crucial steps in the hand washing process, from ensuring the safety of water temperature at the outset to the proper disposal of used blue roll at the end. James Morris emphasizes the significance of using British Standards soap and adhering to a thorough washing duration of 20-30 seconds, addressing key areas of the hands to eliminate bacteria and contaminants effectively.
Furthermore, the inclusion of specific measures such as using blue roll not only for hand drying but also to turn off taps highlights the commitment to preventing the transfer of potential contaminants to clean hands. This attention to detail demonstrates the dedication to maintaining the highest hygiene standards in food handling.
Ultimately, the SFBB Pack Training Series, under the guidance of James Morris ESL, serves as a valuable resource for individuals involved in the food industry. Therefore.By combining expertise in food safety with effective business English communication, the training series equips participants with the knowledge and skills necessary to uphold a clean, safe, and sanitary environment in food handling establishments.
Further. The incorporation of practical steps, such as proper hand washing and disposal of materials, reinforces the commitment to the principles of food safety and contributes to the overall success of businesses in the food sector.
SFBB Training Courses.
Explore James Morris ESL’s free online training on SFBB Pack, focusing on Module One: Cross-Contamination. Key modules include risk understanding, effective cleaning practices, and safe food handling. Join us by applying today!
SFBB Training UK remains committed to its mission of transforming food outlets into beacons of hygiene and safety, one Five-Star Food Hygiene Rating at a time.
