Should ABHS be used in food service?

The choice of indicating that Alcohol-Based Hand Sanitizers (ABHS) should not be used in food service aligns with food safety protocols and hygiene standards. While ABHS can be effective in killing certain types of germs on hands, they do not remove physical dirt, grease, or food particles, which are prevalent in a food service environment. This is crucial because food safety regulations require that hands be thoroughly washed with soap and water to effectively remove contaminants that could lead to foodborne illnesses.

Furthermore, the effectiveness of ABHS diminishes when hands are visibly dirty or greasy, posing a risk in situations where hygienic practices are essential. Additionally, reliance on hand sanitizers may instill a false sense of security among food service workers, leading to less frequent washing of hands with soap and water, which is the recommended practice for maintaining proper hygiene in food handling.

In many food service guidelines, the emphasis on using traditional handwashing methods over hand sanitizers underscores the importance of physical cleaning in ensuring that hands are free of harmful pathogens before handling food. Therefore, the stance that ABHS should not be used in food service environments is supported by food safety guidelines emphasizing thorough hand hygiene practices.