Lavado de manos. Importancia en la industria de alimentos. #inocuidad #chef

It's common to see proper handwashing mentioned in all training sessions and lectures related to hygiene practices for food handlers. This is due to its importance, as simple but well-executed handwashing can greatly guarantee food safety. The importance of handwashing is so significant that during the COVID-19 pandemic, handwashing was the most important measure to prevent infection. Before reviewing proper handwashing procedures, it's important to emphasize that every food handler should understand why handwashing is so important in their workplace. Employees should learn about the importance of hand hygiene, preventing cross-contamination, and its contribution to food safety. It's also important to understand that dirty hands can contaminate exposed surfaces, equipment, utensils, and food products, and that unhygienic or unsanitary conditions can reintroduce contamination to previously clean hands. Proper handwashing is crucial to prevent the spread of pathogens and thus prevent respiratory, gastrointestinal, and other types of infections. According to the World Health Organization, 1 in 5 respiratory infections and 1 in 3 diarrheal diseases can be prevented with proper handwashing. The WHO emphasizes that it is a cost-effective and effective measure that can save many lives. According to UNICEF, the simple act of washing your hands with soap and clean water can save lives and help prevent the spread of infectious diseases caused by pathogens transmitted through the air, contact surfaces, human feces, or food. Many key foodborne pathogens can be controlled with proper hand hygiene, including noroviruses and bacteria such as Salmonella, Campylobacter, E. coli, Listeria, and Vibrio cholera, which you can learn more about in our video series on food microbiology. In order to ensure proper handwashing, it is essential to have the minimum necessary elements in terms of facilities and resources for staff. Food safety regulations establish that: "Handwashing sinks with non-manually operated faucets, equipped with a disinfectant soap dispenser, disposable utensils, or automatic hand-drying equipment must be installed in or near production areas for the hygiene of staff involved in food handling and to facilitate the supervision of these practices. These areas must be used exclusively for this purpose, which means that sinks must not be used for washing utensils or other items. Likewise, it is established that signs or warnings must be posted near the handwashing sinks to staff regarding the need to wash their hands after using the restroom, after any change of activity, and before starting production work."