H&L Transport Managerial Control Manual March 2014 | Page 40

MANAGERIAL CONTROL MANUAL
GLOVES
Hand gloves are often used in the foodservice industry. Using gloves does not eliminate the need for
hand washing, which is required both before and after wearing the gloves. It is also important to change
them regularly, as often as you would wash your bare hands and for no longer than four hours. The use of
gloves is necessary for hands with sores, rashes and cuts; when wearing nail polish or other nail
accessories. Because the area beneath the fingernails is difficult to clean, research indicates food
handlers should maintain short fingernails and scrub nails with soap and a nailbrush.
HAND SANITIZERS
Alcohol-based hand sanitizers are disinfectants that contain at least 60 percent alcohol, either ethanol,
isopropanol or a mixture of both. These sanitizers can be used by the general public when soap and water
are not available for washing hands. Alcohol-based hand sanitizers destroy harmful bacteria. Using an
alcohol-based hand sanitizer on the hands will not increase the level of alcohol in the blood.
When using hand sanitizers follow the directions on the label. To maintain the effectiveness of the
sanitizer, use it on dry hands. Rub hands together with the amount specified on the label until the hands
are dry. Cover all surfaces of the hands. The alcohol content of the sanitizer completely evaporates as it
dries. This will take a minimum of fifteen seconds. The alcohol content has a drying effect; therefore,
many of these products contain ingredients to make them gentler on the skin.
Sanitizers are not effective when hands are heavily soiled with dirt or grease. If water is not available,
remove visible soil using a moistened towelette, for example, before using a hand sanitizer.
TYPES OF ALCOHOL-BASED SANITIZERS
Alcohol-based hand sanitizers are available as gels, rinses or foams. The effectiveness of the sanitizer
depends on the amount and type of alcohol. A range of 60 to 70 per cent alcohol is effective in reducing
bacteria on the hands. In general, ethanol is better at destroying viruses than isopropanol; both alcohols
are effective at eliminating bacteria, fungi, and viruses.
SOAP OR SANITIZER?
Numerous studies have compared the effectiveness of sanitizers versus washing hands with soap and
water. Recommendations include: Use an alcohol-based hand sanitizer when soap and water are not
available for washing hands.
EMPLOYEES
Dirty hands can neutralize the effectiveness of alcohol. The hands of food service workers are often
covered with dirt, grease or food particles. Alcohols are not as effective against bacterial spores,
protozoan oocytes’ and certain viruses. For these reasons, the use of alcohol-based sanitizers in place of
washing hands is not recommended.

38