Hand hygiene
October 1st 2005

Jaana Tiura, product group manager of Metsä Tissue, explains how correct hand washing and drying by employees in food preparation areas removes bacteria that can lead to food contamination.

Hands should be washed using warm water and a liquid soap. Typically, washing hands with soap and water will leave behind around 13% of bacteria.

However, combining water and soap washing with use of a paper towel can reduce bacterial contamination by 98%. If hands are left moist after the washing process, skin becomes easily irritated and inflamed, increasing the risk that hands will carry harmful bacteria into the food preparation area.

Research suggests that 85% of microbes can be transmitted by moist hands, compared with 0.06% for dry hands.

Hand drying with paper towels is quicker and more thorough than using a hot air dryer and more hygienic than fabric towels that can spread bacteria through cross-contamination.

A paper towel such as the Katrin One Stop dries hands by absorbing moisture and removing bacteria that can lead to food contamination.

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