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In the food industry, **hand sanitization** plays an important role in limiting the spread of microorganisms through hands. Throughout the workday, employees frequently come into contact with food, materials, machines, and surfaces. When hand hygiene is not maintained, it can increase the risk of cross-contamination in the production process.
A clear hand hygiene protocol helps to mitigate this risk. Hand sanitization can be employed at fixed times, for instance, when entering a production area or as part of a hygiene gate. By having employees clean and sanitize their hands at the right times, hand hygiene becomes an integral part of the daily routine.
Washing hands and sanitizing hands each have their own function. When hands are visibly dirty, it is essential to first wash them thoroughly with water and an appropriate **hand soap**. Hand sanitization can then be applied to clean and dry hands when the applicable hygiene protocol dictates.
Different products can be used for professional hand hygiene:
The most suitable hand sanitization depends on the work environment, application, and frequency of use. The available dispenser system, the desired dosage, and the specified contact time can also play a role.
For effective application, it is crucial always to follow the usage instructions of the hand sanitizing product. By combining the right products with clear procedures, you support good hand hygiene and help reduce the risk of cross-contamination within your production environment.