Hand washing and disinfection prevents risks

The hands are the primary vector for transmission of bacteria and viruses, being responsible for the spread of 80% of common infectious diseases as well as for 80% of nosocomial diseases in hospitals. Annual World Hand Hygiene Day provides a reminder of the major role that hand washing plays in limiting the transmission of bacteria and viruses.

Hand hygiene best practice therefore needs to be second nature on farms, in factories and in food preparation units to ensure that food, consumers and work colleagues are safe.

Preventing the risk of food poisoning involves following strict hand hygiene protocols for cleaning and disinfection, performing them at regular intervals to prevent cross-contamination and after every high-risk action (going to the toilet, handling a soiled product), using suitable products.  

The Kersia hand range is designed for farms, the food industry and catering, as well as for healthcare settings. 

Our hand range for the food industry and food preparation units (central kitchen units and mass distribution) consists of products formulated to meet a threefold objective:

  • to reduce the risk of contamination
  • to maintain the quality of the food
  • to protect operators’ hands


Essentiel for Good Hand Hygiene

  • 30 sec
  • As often as possible


Fight agains Microbiology Risks

  • 30 sec
  • After each washing


Fight against Occupational Dermatitis

  • Until penetration of the product
  • Before each break

The range covers every application and sector-specific need and includes: hypoallergenic soap, soap formulated for greasy soiling and milk residues, a dual-action soap for washing and disinfection, a hydro-alcohol disinfectant gel and liquid, and nourishing creams for operators’ hands, which are sometimes subject to harsh conditions.

Effective hand washing and disinfection is a methodical process repeated 5, 10 or up to 20 times a day in the food industry and catering, and even more often in hospital settings.