In a Food Factory, When Should Workers Wash Their Hands?
In any food manufacturing environment, personal hygiene is the first line of defense against product contamination. Among all hygiene
practices, proper and timely handwashing is arguably the most crucial. But when exactly should food factory workers wash their hands?
Adhering to a strict handwashing schedule isn't just about good practice—it's a mandatory requirement of leading global food safety
standards. This article outlines the essential handwashing timings based on the BRCGS Global Standard for Food Safety Issue 9, providing
a clear protocol to ensure compliance, protect consumers, and safeguard your brand.
Why Handwashing is Non-Negotiable in Food Safety
Human hands are a primary vector for transferring harmful pathogens, allergens, and physical contaminants to food products. Failure to
wash hands correctly can lead to:
- Microbiological Contamination: Spreading bacteria like Salmonella, Listeria, and E. coli.
- Allergen Cross-Contact: Transferring allergens from one product or surface to another.
- Product Recalls: Causing severe financial and reputational damage.
The BRCGS Standard emphasizes a proactive, risk-based approach to hygiene, and handwashing is a foundational element of this system.
Key Handwashing Times According to BRCGS Standards
Based on the requirements in BRCGS Issue 9 (primarily in Sections 4.8, 7.2, and 8.4), workers must wash their hands at the following
critical times:
1. On Entry to Production AreasWhen: Before starting work or upon re-entering any raw material handling, preparation, processing, packing, or storage area.
Why: This prevents the introduction of contaminants from external environments (like offices, canteens, or the outside world) into the
production zone.
2. After Using the Toilet
When: Immediately after using the restroom facilities.
Why: This is a non-negotiable rule to prevent fecal-oral route contamination, a common cause of foodborne illness outbreaks.
3. Before and After Handling Raw Materials
When: Before handling raw ingredients (especially raw meat, poultry, or eggs) and after handling them.
Why: Prevents cross-contamination from raw materials to ready-to-eat products or surfaces.
4. After Handling Waste or Cleaning
When: Immediately after dealing with garbage, waste materials, or using cleaning chemicals.
Why: Waste and cleaning agents can harbor harmful bacteria and chemicals that must not be transferred to food or food contact surfaces.
5. After Eating, Drinking, or Smoking
When: After taking a break that involves eating, drinking, or smoking in designated areas.
Why: These activities can introduce new bacteria and contaminants to the hands.
6. After Coughing, Sneezing, or Blowing Your Nose
When: Immediately after any action that involves contact with the mouth, nose, or face.
Why: Respiratory droplets can contain pathogens that are easily transferred to hands and then to food.
7. When Switching Tasks
When: When moving between different types of activities, especially after handling allergenic ingredients.
Why: This is critical for allergen control. For example, a worker handling peanuts must wash their hands thoroughly before handling a
product that does not contain peanuts.
8. After Touching Contaminated Surfaces
When: After contact with floors, unsanitized equipment, or any other surface that may be contaminated.
Why: To prevent the indirect transfer of contaminants to food products.
9. In High-Risk and High-Care Zones (Specific Protocol)
For areas handling ready-to-eat products, BRCGS Issue 9 has an even stricter protocol (Section 8.4.1). Personnel must follow a specific
handwashing routine during the changing procedure:
9.1-For High-Risk Areas: Handwashing and disinfection must occur prior to entry into the production area.
9.2-For High-Care Areas: Handwashing and disinfection must occur on entry into the production area.
This ensures that hands are sanitized immediately before contacting exposed product.
Best Practices for Effective Handwashing
Simply rinsing hands is not enough. BRCGS requires facilities to have effective handwashing stations and trained procedures. The correct
technique involves:
- Wetting hands with potable water.
- Applying soap.
- Scrubbing for at least 20 seconds (including backs of hands, between fingers, and under nails).
- Rinsing thoroughly.
- Drying with single-use towels or hygienic air dryers.
A Culture of Clean Hands
Knowing when to wash hands in a food factory is a fundamental component of a robust Food Safety Culture, which is a key focus of
BRCGS Issue 9. By implementing and enforcing this clear protocol, site management demonstrates a commitment to senior management
commitment and continual improvement—core principles of the Standard.
Regular training, visible signage, and management oversight are essential to make proper handwashing an ingrained habit for every worker,
every day. This not only ensures audit compliance but, more importantly, guarantees the production of safe, authentic, and legal food for
consumers.
