When the COVID-19 pandemic started, handwashing and sanitizing was one of the preventive measures adopted throughout the world as a means of slowing the spread of the virus. Scientists had not yet determined that COVID-19 was a respiratory virus and not spread through hands or food. Since handwashing is a key element of the food quality and safety programs for food processors, meeting this early mandate was not a major issue for the industry. But how should companies go about ensuring that their people not only wash their hands, but that handwashing is effective?
There are four basic elements processors should include in their handwashing: