Application Note – Hygiene N.1 – Good hands monitoring in production

Good  hands monitoring in production

A correct hand washing technique is determinative for food safety and shelf-life. An effective “after washing” direct microbial monitoring of palms, nails, fingers, fingertips and in-between finger should be applied in each food production plant.

This monitoring can provide an effective demonstration tool of good technique during hygiene training in production.

Two are the systems to be used for this washing direct monitoring of the hands:

(a) The Maxi Contact Plate for four fingers all together

(b) The Swab for palm, nails, fingers, fingertips and in-between fingers

The two systems should be used in combination.