Effective handwashing by food handlers is essential to minimise the risk of foodborne disease and an important prerequisite for HACCP.

	Producer: Richard A. Sprenger
	Format: DVD/VHS
	Duration: 8 minutes

Unfortunately many people do not wash their hands correctly or as often as necessary. "In Safe Hands (DVD/video)" should be used as part of the induction training and for regular refresher training. It explains:

• Why hands must be washed
• When hands must be washed
• What hands should be washed with
• How hands should be washed
• The importance of drying hands

(PLEASE NOTE: Previews are available to UK customers on VHS only. Each video can only be taken on preview once per customer)