PREVRA Hand Washing Poster: The 6-Step Technique Required in Every UK Commercial Kitchen
A clear visual guide to the FSA-recommended hand washing method. Display above every hand wash basin to ensure staff follow the correct technique every time. Hand washing is the single most effective control measure against foodborne illness.
Why proper hand washing is the number one food safety control
Poor personal hygiene — specifically inadequate hand washing — is the most frequently cited non-compliance in UK food hygiene inspections. It is also the most preventable. An EHO watching a staff member skip hand washing after handling raw meat will typically escalate the inspection immediately, because it signals systemic training failure.
The counter-intuitive fact: hand sanitiser is not a substitute for hand washing in a food environment. Alcohol-based gels do not remove physical contaminants like grease, food residue, or visible dirt. They are also ineffective against norovirus — the leading cause of foodborne illness outbreaks in the UK — because norovirus has a non-enveloped capsid that alcohol cannot penetrate. Soap and water, every time.
Staff must wash hands at specific trigger points: before starting work, after handling raw food, after using the toilet, after breaks, after touching face or hair, after handling waste, and after cleaning. A poster reinforces these moments when training memory fades under service pressure.
Displaying and reinforcing this poster in your commercial kitchen
Position above every designated hand wash basin at eye level. Do not place above sinks used for food preparation or washing up — the poster should only be visible at dedicated hand wash stations, which is also where the EHO expects to see it.
Use this poster as an active training tool, not just wall decoration. During induction, have new staff demonstrate each of the six steps while an experienced team member observes. Refresh this training quarterly — hand washing technique degrades over time as staff develop shortcuts. Digital SFBB training logs can track when each team member last completed hand hygiene verification.
Hand washing errors that EHOs observe daily
Washing for less than 20 seconds. The FSA standard is a minimum of 20 seconds of active scrubbing with soap — roughly the time it takes to sing "Happy Birthday" twice. Most people wash for 6-10 seconds without realising it.
Using a tea towel or apron to dry hands. These are rarely changed frequently enough and become reservoirs for bacteria. Use disposable paper towels only, and provide a foot-operated lidded bin directly beside the basin.
Wearing jewellery while washing. Rings, watches, and bracelets trap moisture and bacteria against the skin. The FSA permits a plain wedding band only. All other hand and wrist jewellery must be removed before entering the kitchen.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
See planned features