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14 Valuable Hygiene Guidelines for the Work Place / Industry

Written by Janice M on . Posted in Hygiene & Quality Control


There are so many good reasons to promote and re-iterate the use of good hygiene in the workplace a safe and healthy product for valued customers, plus a safer and healthier environment for respected employees. Create a win-win environment!

  1. Protective clothing must be clean and should not be worn outside of the work area. It should preferably be laundered and sanitized by the company. Examples of the type of clothing that can be provided, depending on the operation:
    1. dust jackets / smocks
    2. plastic aprons
    3. hairnets and snoods
    4. gloves
    5. shoe coverings
  2. Wear a hat / hairnet that completely covers the hair
  3. Cover all cuts, burns, sores and abrasions with a clean, waterproof dressing
  4. Workers with a cold / flu, should cover their face with a tissue when coughing or sneezing and dispose of it in a proper bin. Food should not be handled, alternative work should be requested. Sick leave should be taken where necessary, to minimize the risk of infecting other staff.
  5. Visitors must also wear similar protective clothing and be supervised
  6. Smoking and eating should not be done in the production environment, but in a separate staff room
  7. Any animals, insects or birds should be reported to the manager and dispensed of promptly
  8. No jewellery allowed
  9. Nails must be short, no varnish or strong perfume
  10. Footwear can be great source of cross-contamination between different areas. Footwear should be made of nonporous material that is cleanable. (Ideally, this footwear should be stored at the workplace.) Use shoe covers or a foot dip. If you use a foot dip, be sure to change the sanitizing solution often enough to prevent the creation of a “bacteria bath”
  11. Cleaners / housekeeping staff should never touch or handle food products to avoid cross-contamination
  12. Food should be stored for correct amounts of time and at the proper temperatures. What are the temperature requirements for commercial preparation of food?
  13. Make sure you use sufficient sanitiser for cleaning equipment. Make sure all cleaning materials and cloths are also cleaned and sanitized each day. Read about how much chlorine to use to sanitise different surfaces
  14. Hand and wrist washing is the single most important way to reduce the spread of germs. Make sure that enough hand washing sinks, soap and clean towels / driers are easily accessible at a few points, or employees will avoid this duty. Hand-washing basins should not be used for washing equipment. Performing random checks on hands is effective, as people are often amazed at what is growing their hands before and sometimes even after a wash. These can be performed with the Hygiena Ultrasnap.


Download Free Handwashing Poster

When should you wash your Hands?

  • Before and at the end of each shift
  • After using the toilet
  • Blowing the nose or sneezing
  • Putting on gloves
  • Entering a packing line
  • Touching clean products
  • Before and after handling or eating food
  • After cleaning and sanitising equipment and surfaces
  • After handling rubbish


A recent study (Nov. 2014) by researchers at the University of California reports potentially serious consequences (liver fibrosis and cancer) of long-term exposure to Tricoslan, an antimicrobial additive found very commonly in liquid hand soaps. It’s under inspection by the FDA, so it’s best to check the ingredients in liquid soap before buying.

Firstly, basic soap and water should be used and then, if a sanitizer is required, alcohol based sanitisers are a better option.

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