ABSTRACT
Hand sanitizing should therefore ensure the elimination of visible and invisible dirt and destruction of pathogenic microorganisms and decay to levels that not undermine the health of consumers and product quality (Wirtanen, 2003).Therefore, despite the washing procedures being a control point to prevent cross-contamination in kitchens, if not performed properly may be responsible for contamination of utensils or surfaces (Mattic, 2003; Gent, 2010).
