Handwashing an Effective Way to Control Pathogen Spread

Typical soils found in the food service area are beef tallows, which melt between 95° and 104° F, and butterfat, which melts around 86° F.

Liquefied oils are easier to remove from a surface. Therefore, if the water temperature is just high enough to melt the oils, the hand soap will be more effective. In addition, individuals are more likely to thoroughly wash their hands in water that feels comfortable.7 The 2005 Food Code recommends a minimum temperature of 100° F (38° C).3

The strategic placement of an appropriate soap dispenser above the hand wash sink also influences the success of any hand hygiene program. If the dispenser does not operate easily, or is unreliable, the effect on hand cleanliness can vary dramatically. A dispenser or hand care product that promotes the proper frequency and duration and simplifies handwashing is an added benefit to any food safety program.

During hand washing, hand soaps not only remove soils, but also the natural oils that protect the skin. Variations in the loss of these natural oils are affected by the frequency of handwashing, the temperature of the water and the rinsability of the soap from the surface of the hands. Hand soaps that do not rinse easily are more likely to leave soap and soil residues that can increase the potential for skin irritation. Environmental factors such as atmospheric and climatic changes may also affect skin dryness, which is exacerbated by the presence of soap residues on the skin. For instance, during winter months or in areas with low humidity, the skin loses moisture, causing dryness and cracking which can ultimately lead to skin irritation and dermatitis. Additionally, individuals differ in their skin’s sensitivity to various chemicals. In order to address all these issues, hand care products should be fortified with ingredients that replenish the natural skin protectants necessary to retain acceptable moisture levels and decrease irritation potential.8

Conclusion

A successful hand care program, which is designed as part of a food safety initiative, should include reinforced training that promotes handwashing. Products must be formulated to meet the current regulations and have the necessary antimicrobial efficacy. Other important characteristics affecting the success of a hand care program are the product’s cleaning effectiveness, mildness and rinsability, as well as the selection and location of appropriate dispensing systems and handwash sinks. Each of these factors contributes to user satisfaction, which can improve hand washing compliance and food safety by helping to minimize cross contamination.

Anna Starobin is the microbiology program leader at Ecolab’s Kay Division in Greensboro, N.C. Reach her at [email protected]. Additional contributors to the article are Joe Thekkekandam, Ph.D., Ecolab Kay Division, and Jennifer Mayhall, Ecolab Kay Division.