Safe hands at Christmas time

Hand hygiene is the key to ensuring the safety of guests and the success of the menu. Have an enjoyable time, celebrate and eat without the risk of food poisoning!

17/12/2025
1:56 pm

You can neither see nor feel hand hygiene, but it plays a significant role in every dish.

Hand hygiene in catering is essential for food safety throughout the year. However, it becomes crucial during the Christmas holidays. At this time of year, the celebrations, reservations and special services increase the kitchen workload. This can sometimes lead to a lack of control over hygiene practices, requiring greater awareness and stricter measures to protect customers’ health.

When menus tend to be more elaborate, and a larger number of guests are being served, reinforcing hand hygiene ensures safety. Taking care of this simple but important detail allows celebrations to proceed smoothly and ensures that the dining experience is fully satisfying.

To make an omelette... You have to wash your hands.

Hands are the main point of contact with food, utensils and surfaces. Proper and frequent washing helps prevent cross-contamination and the transmission of microorganisms that can affect diners. It is therefore essential that catering staff maintain rigorous hygiene habits before, during and after handling food.

WHO estimates that up to 30% of gastrointestinal diseases can be prevented with basic measures such as proper and regular hand hygiene.

December, a key month due to the increase in outbreaks caused by contaminated food.

With the arrival of December, one of the busiest times of year for social gatherings and activity in the catering sector, businesses must manage an increase in food handling, the use of shared spaces and the movement of people.

This context coincides with documented concerns about food safety: in recent years, hundreds of outbreaks and thousands of cases of foodborne illness have been reported in Spain, with Salmonella being one of the most frequent causes and having a significant impact on hospitalisations and outbreaks, especially those associated with food services outside the home.

Food poisoning: a risk present in catering.

Foodborne illnesses are diseases caused by eating food contaminated with harmful microorganisms or their toxins. The most common are Salmonella, Listeria, E. coli, Campylobacter, and Staphylococcus aureus. These bacteria can cause symptoms such as vomiting, diarrhoea, and fever. In severe cases, they can lead to serious complications requiring hospitalisation, especially in children, the elderly, or people with weak immune systems.

During the festive season, the risk of food poisoning increases due to the higher volume of prepared food, the variety of dishes, and large groups of diners. Therefore, reinforcing hand hygiene and good food handling practices is essential to ensure consumer safety.

Hands are the primary vehicle for transmitting microorganisms in food environments. Proper handwashing removes visible dirt and reduces microbial load, preventing cross-contamination between food, surfaces, and utensils. Key recommendations include:

Wash your hands before and after handling food, after using the toilet, touching potentially contaminated surfaces, or handling money or waste.
Use suitable soap and rub all surfaces of your hands (palms, backs, between fingers and nails) for at least 20 seconds.
Dry with single-use disposable towels to avoid recontamination.

In the food industry, in addition to hand hygiene with soap and water, the use of registered hand sanitiser solutions, such as hydroalcoholic gels with at least 70% alcohol, is recommended, provided that hands are not visibly dirty.

Hand hygiene products in restoration.

When food is handled in restaurants, it is recommended to use soaps free of colourings and perfumes combined with hydroalcoholic solutions that are effective against bacteria, viruses and fungi.

Essential products.

Liquid soap: preferably with a dispenser, free of colourants and perfumes, and pH neutral to avoid irritation.
Antiseptic soap: solutions with chlorhexidine or povidone-iodine for deeper washing when necessary.
Hydroalcoholic solution: ideal for quick disinfection when hands are not visibly dirty, complementary to washing.
Dispensers and supports: wall-mounted, preferably non-refillable and operable with the elbow or photocell.
Drying: disposable paper towels and dispensers.

Add-ons and best practices.

Nail brushes: disposable, for removing dirt from under the nails.
Protective creams: for dry or irritated hands due to frequent use of soaps and gels or excessive moisture.
Disposable gloves: they act as a barrier but do NOT replace hand washing; they should be changed frequently and always before putting them on.

Important considerations.

Use of signage: Hand hygiene procedure signs help to increase the regularity of hand washing.
Training: Providing short training sessions on proper hand hygiene increases awareness and improves the quality of the process.
Consistent hygiene: Handwashing should be a consistent and effective routine to prevent foodborne illnesses.
Do not reuse: gloves should not be washed or reused. Disposable paper should not be used to clean different objects and surfaces.

A reliable ally.

PRODERPHARMACARE^® is positioning itself as a strategic ally for restaurateurs this Christmas, offering products and solutions that help prevent cross-contamination during food handling. Here are some of the ways our products can contribute to food safety:

PSD skin safety programme: fully adapted to food handlers and the needs of your business. An application plan, training and a complete financial report.
Application sheets for frequent hand washing: together with our products, we offer graphic elements to encourage frequent hand washing in the hospitality and industrial sectors.
Fragrance- and dye-free products: specific formulas for the food industry are free of dyes, fragrances, or other substances that may leave traces on food.
Safe dosing systems: our dispensers are made of ABS with antibacterial treatment that prevents the proliferation of microorganisms on the surface.