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Gojo & Purell

It is now common knowledge that Gojo Industries (the manufactures of Purell) have gone into administration and have withdrawn from the UK/European market with immediate effect.

As a result, there is virtually no stock available to purchase, most of it has been distributed to the NHS.

We would like to offer existing Gojo/Purell customers a 10% discount when changing over to one of our other dispensing systems. Please telephone 01384 671505 to discuss this further with one of our helpful sales team.


Call our helpful team: 01384 671505

The Role of Hand Hygiene in Food Safety and Compliance

Hand hygiene is a cornerstone of maintaining food safety in any environment where food is prepared, handled, or served. Ensuring that all personnel practice excellent hand hygiene is crucial not only for preventing foodborne illnesses, but also for complying with stringent health and safety regulations. Understanding the significance and implementing robust hand hygiene protocols is essential for all food-related businesses, from small cafés to large processing plants.


Importance of Hand Hygiene in Food Safety


The link between hand hygiene and food safety is well-documented. Pathogens such as E. coli, Salmonella, and norovirus can easily transfer from the hands of food handlers to the food itself if proper hygiene practices are not followed. This can lead to outbreaks of foodborne illnesses, which can severely impact the health of consumers, damage the reputation of businesses, and incur legal consequences.


Handwashing with antibacterial soap and water is one of the most effective ways to remove contaminants from hands. However, the addition of alcohol-based hand sanitisers can provide an extra layer of protection, especially in fast-paced environments where time constraints might limit the frequency and thoroughness of handwashing.


Compliance with Health Regulations


Regulatory bodies across the UK, including the Food Standards Agency (FSA), have set detailed guidelines that stipulate hygiene standards in food handling environments. These guidelines are not merely recommendations, but are legal requirements that every food-related business must adhere to. Regular hand washing and the use of appropriate hand sanitisers are integral to these regulations.


Businesses must ensure that adequate facilities for handwashing are available and that they are accessible to all employees. This includes providing running water, non-irritant soap, single-use towels or hand dryers, and alcohol-based hand sanitisers where appropriate.


Ensuring that all surfaces and food preparation areas are cleaned regularly with food industry cleaner is also essential.


Best Practices for Effective Hand Hygiene


Regular Training: Ongoing training for all staff on the importance of hand hygiene and the correct techniques for washing and sanitising hands is vital. Refreshing this training regularly helps to maintain high standards.


Clear Signage: Displaying signs that remind and instruct how and when to wash hands can reinforce good hygiene practices.


Routine Monitoring: Regularly monitoring and documenting hand hygiene practices helps to ensure compliance and identify areas for improvement.


Adequate Supplies: Keeping a well-stocked supply of hygiene products such as hand soap, sanitisers, and disposable towels is essential. Running out of these supplies can compromise hand hygiene practices.


Sanitising Stations: Setting up hand sanitising stations in key areas, particularly at the entry and exit points of the kitchen and near the food serving areas, encourages frequent hand sanitation.


In conclusion, effective hand hygiene is a critical component of food safety and compliance. By understanding its importance and diligently implementing best practices, food-related businesses can prevent the spread of pathogens, ensure the safety of their products, and comply with health and safety regulations. As simple as it may seem, maintaining high standards of hand hygiene is one of the most effective measures in safeguarding public health in the food sector.