Translator Reviews ( Japanese → English )

Japanese

食品衛生の基本は「手洗い」と言われています。
魚貝類等の食品に触った後、器具や設備に触った後、手には汚れや微生物が付着し食中毒の原因となります。
特にノロウィルスでは調理者の手洗いが不十分なため、食品にウィルスを付着
させた例が多くあります。
手洗いの方法を再確認し、食品衛生の基本を実践しましょう。
例年、１２月はノロウィルスの食中毒が増加する月です。
手洗いの方法を再確認し、ノロウィルスや食中毒が増える時期に備えましょう。

下記が手洗いの方法となります

English

The foundation of food sanitation is said to be hand washing.
After touching food products like seafood, and after touching utensils or equipment, contaminants and bacteria become attached to the hand and become the cause of food poisoning.
In particular with the norovirus, there are many examples of viruses becoming attached to food products due to the inadequate hand washing of food preparation workers.
Let's implement a foundation for food sanitation by reconfirming hand washing procedure.
Every year December is a month where norovirus food poisoning increases.
Let's prepare for this season of increased food poisoning from viruses like the norovirus, and reconfirm hand washing procedures.

Below are the hand washing procedures.