How to do hand disinfection in food production workshop
Alcohol disinfectant recommended: edible alcohol preparation
For important positions that require long-term hand contact with food, it is recommended to perform alcohol disinfection once an hour.
2. chlorine disinfectant: concentration 50-100ppm, using the soaking method of the hand (clean) for disinfection.
Chlorine disinfectant recommended: chlorine dioxide preparation
According to the different concentrations of the preparation, the disinfection soaking time should be adjusted accordingly: 50ppm is recommended, soaked for 30 seconds; 100ppm, soaked for 10 seconds.
It is recommended to use the residual chlorine test paper to monitor the concentration of the disinfectant and replace the disinfectant every 3 hours. The frequency of replacement can be adjusted according to the monitoring results and the number of people in the workshop.
3. No matter which kind of disinfectant is used, if you want to achieve good disinfection effect, you must formulate a reasonable and standardized hand washing disinfection process:
hand washing steps from Deb group & WHO
Washing hands with water–soap washing hands (can be used to illustrate the hand washing instructions)–Clean water washing soap–disinfecting disinfection solution–washing with clean water–dry hands (recommended automatic dryer)–alcohol spray disinfection