The World Health Organisation estimate that bacteria, toxins and allergens in food products are responsible for about 23 million cases of illness and 5,000 deaths in Europe annually*
And with 80% of common infectious diseases being spread by hands, food processing operators have a vested interest in hand hygiene to avoid product recalls and negative PR stories.
Implementing hand hygiene protocols
You probably already have a Hazard Analysis and Critical Control Point (HACCP) system in place to identify potential threats from cross contamination, skin irritants and other workplace hazards. As part of this protocol, identifying points for hand hygiene is critical. Before and after washroom visits, equipment cleaning cycles, pre and post food preparation and raw food handling are all areas where contamination can occur unseen by your workforce.
With your critical points identified, you can place dispensers (with hand hygiene instructions) in strategic, easy to access points around your operation and educating your workforce on the importance of hand hygiene. Each dispenser contains the RBT Viridis disinfectant, providing our unique 3 levels of protection; (1) 99.9999% effective against bacteria such as Listeria and Campylobacter (2) 24hr protection after appliaction even when dry and (3) 100% food safe, green ingredients.
With an effective hand hygiene protocol in place you are protecting your consumers and employees whilst also benefitting your business from a productivity level.
Use disinfectants safely. Always read the label and product information before use