Hands-on cleaning solutions

摘要

Unwashed hands are among the biggest causes of food poisoning, affecting as many as 12,5 million/year in SA. Thus basic facilities in a food processing unit, says COO of Partner for Hygiene and Technology (PHT) Delene Koekemoer, should include adequate means of hygienically washing and drying of hands and supply of hot and cold (or suitably temperature-controlled) water. 'Drying is particularly relevant, as damp hands spread 1 000 times more germs than dry hands.