There are some really bad hygiene practices going on here at the office and I am getting grossed out. HELP!!! Keep 'em coming, I am going to wallpaper the bathroom with these beauties :) Thanks. Here is a flyer with useful information. You can use it to make a simpler one should you need it but maybe your office needs all the information. Gross! Glad it helped! I can't believe that comment... ew! Report It
I found a website that has downloadable posters for general public, food handlers and health care : I don't know of any posters, but I recently experienced singing lavatories in an airport. They play "Row Row Row Your Boat" Evidently, the theory is that you must wash your hands and sing the song before you stop because it takes that long to get them clean.
You might check with one of the fast food chains about getting a poster. I have seen them in various restrooms. http://www.hi-tm.com/Documents/Safehands...
SAFE HAND WASHING HACCP FLOW CHART
Dept.: _______________________ Person responsible: _____________________________________ Effective date:
Process and Output Specifications: To wash fingertips and hands to reduce by 10-6 pathogens on fingertips and underneath fingernails from feces and vomit so that the pathogen level is <10 when tested by the ASTM Glove Juice Test.
The Hazard: When employees arrive at work or after using the toilet, it must be assumed that they have 107 fecal pathogens on their fingertips and underneath fingernails. This concentration must be reduced to 拢 10 using the double hand wash with a fingernail brush to assure that the food that the employee handles is safe to eat. When employees work with raw food, especially poultry, hands will be contaminated, but with lower levels of pathogens, about 100 to 1,000. The pathogens will be all over the hands. In this case, a single hand wash is sufficient.
Remember, the goal of hand washing is to reduce transient pathogenic microorganisms on the surface of hands.
Beneficial resident microorganisms that keep the skin healthy should not be disturbed by anti-microbiological chemicals.
Hazard Control Standards and Operating Procedure
Get ready.
Get ready. Check to see that there is an adequate supply of hand soap, a fingernail brush, and clean, disposable paper towels at the hand sink. Do not use germicidal soaps, because these preparations destroy beneficial resident skin microorganisms that are necessary to maintain healthy skin and inhibit the growth of foreign bacteria. Length of time is not a critical control in hand washing. Rather, hazard controls are 1) the building of a good lather and scrubbing, 2) rinsing all of the soap off of the hands and fingernail brush, because the microorganisms have been moved from the skin into the lather, and 3) towel drying.
Double Hand Wash
1. Wet hands and brush.
炉 FIRST WASH using the nail brush
1. Wet hands and brush. Go to the toilet microorganism wash-off hand sink in the kitchen. Turn on the water. Let it flow at 2 gallons per minute until warm (110 to 120F). Pick up the brush. Place the hands and fingernail brush under the flowing water to thoroughly wet the surface of the fingernail brush, hands, fingertips, and lower arms. This will reduce microorganisms approximately 100 to 1.
2. Apply soap to brush.
炉
2. Apply soap to the fingernail brush. Place enough hand soap or detergent [1/2 to 1 teaspoon
(21/2 to 5 ml)] to build a good lather on the fingernail brush. The amount of soap or detergent will depend on the hardness of the water and the strength of the soap or detergent.
3. Brush and lather.
炉 3. Brush and lather, particularly fingertips and fingernails. (first hazard control) Vigorously brush and lather the fingertips and under the fingernails. The mechanical action of brushing loosens the fecal pathogens and dirt, and this soil is transferred to the lather. Add water as necessary to build the lather.
4. Rinse hands and brush
炉
4. Rinse hands and fingernail brush. (second hazard control) While continuing to use the fingernail brush, rinse the lather and soap from the hands and fingernail brush in the flowing warm water (at 2 gallons per minute). As the soap is rinsed off, the water flushes dirt and fecal material from the fingertips and under the fingernails down the drain. Soap does not kill pathogens. It only loosens dirt. The volume of the rinse water is a critical variable. Continue to rinse until there is no soap film left. Microorganisms are reduced as much as 1,000 to 1 in this first wash. Rinse the fingernail brush to reduce bacteria on its surface to a safe level. Place the brush, bristles up, to dry, to prevent bacterial growth on the brush.
Single hand wash
5. Soap hands only.
炉
SECOND WASH without the nail brush
5. Soap hands only, not brush. Place a sufficient amount of soap or detergent [1/2 to 1 teaspoon
(21/2 to 5 ml)] on the hands to produce a good lather. This wash, without the fingernail brush, represents the single hand wash, and is used when working with food in the food area, to include waiting on tables. Some other examples of when to use this wash are, after: coughing, blowing the nose or sneezing into the hands; handling raw foods; touching items that have been on the floor; touching dirty tableware; handling garbage cans; handling dirty, wet towels; touching head, hair or face; smoking, eating or putting fingers in the mouth.
6. Lather
炉 6. Lather. While adding water as necessary, rub the hands together to produce a good lather, especially between the fingers. Lather the hands from the wrists to the fingertips and arms up to the tips of the sleeves.
7. Rinse hands again.
炉
7. Rinse hands again. (third hazard control) In warm, flowing water, thoroughly rinse all of the lather from the fingertips, hands, and arms. The hazardous microorganisms are in the lather, and the microorganisms are reduced as much as another 1,000 to 1 when all of the lather is removed.
8. Towel dry. 8. Towel dry using paper towels. (fourth hazard control) Use clean, disposable paper towels to thoroughly dry hands and arms. Discard paper towels into waste container without touching the container. Drying hands with paper towels removes and reduces the number of microorganisms on hand surfaces another 100 to 1. |
