Handwashing

To the naked eye, it’s impossible to see that our hands carry germs. And yet although hands may seem clean, they can harbour tiny bacteria that cause various health problems. So it’s essential to wash your hands very thoroughly before handling food. This very simple step considerably reduces the risk of contaminating the food we cook… and the people who eat it!

Invisible to the naked eye, germs are often the cause of minor ailments, especially the germs on our hands. And even if you’re in the habit of washing your hands regularly, you can’t tell simply by looking if you’ve washed all the germs away. It’s therefore a good idea when cooking to use a proper method for handwashing.

Here is what Health Canada recommends:

If skin dryness is a problem, use a moisturizing lotion.
If soap and water are not available, if you have sensitive skin, or if your work requires you to wash your hands often, you might want to use an alcohol-based hand rub instead.
Turn off the tap using the paper towel so that you do not re-contaminate your hands. When using a public bathroom, use the same paper towel to open the door when you leave.
Wipe and dry your hands gently with a paper towel or a clean towel. Drying them vigorously can damage the skin.
Don’t forget to wash the front and back of your hands, as well as between your fingers and under your nails.
Use regular soap and rub your hands together, ensuring you have lathered all surfaces for 15 to 20 seconds.
Remove any hand or arm jewellery.

Source: Health Canada, [on line], http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/diseases-maladies/hands-mains-eng.php (consulted September 18, 2015).

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Handwashing

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