Washing hands thoroughly with soap and warm running water to remove micro-organisms before and during food handling.
Before handling food and after anything that could contaminate hands: using the toilet, handling raw food, touching the face or hair, handling rubbish or chemicals, coughing or sneezing, and returning from breaks. Wash whenever hands could be a source of contamination.
Long enough to wet, lather all surfaces including between fingers and under nails, rinse and dry thoroughly. The lathering step is the key part; rushing a quick rinse does not remove enough micro-organisms.
No. The Code requires a hand basin used only for washing hands, supplied with warm running water and soap. Using a food or equipment sink risks contaminating food contact areas.
No. Gloves are an extra measure, not a substitute. Wash hands before putting gloves on, change gloves regularly and between tasks, and wash again when you remove them, because gloves can tear or spread contamination if reused.
Hand sanitiser can supplement washing but does not replace it, especially when hands are visibly soiled or greasy. Soap and warm running water physically remove dirt and micro-organisms that sanitiser alone may not.