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
Hand washing is regarded as a fundamental of food hygiene.
Dirt and bacteria that are present on hands after touching seafood or utensils and equipment can lead to food poisoning.
Norovirus is often contracted this way - many cases are the result of the virus being passed on to food due to food handlers not washing their hands enough, or washing them ineffectively.
Let's all reacquaint ourselves with how to wash hands properly and practice the basics of food hygiene.
Cases of norovirus food poisoning increase in December each year.
Relearning how to wash hands effectively is a good way to prepare yourself during times when norovirus and food poisoning become more prevalent.
The following describes how to wash hands.
