Before or after handling food, exactly what is the minimum amount of time you should wash your hands under running water?

10 :20 second

20 sec.  With warm water45 degrees C,  and soap,  followed by hand gel sanitizer 

20 seconds

you should wash you hand in60 second

at least30 seconds with a suitable detergent as alcohol 

Food might be contaminated if prem,ises, equipment, vehicles, containers and cleaning cloths are not cleaned and sanitised properly

Ensure appropriate cleaning products and equipment are used. Ensure an effective cleaning schedule is developed and implemented. Ensure staff have the required cleaning knowledge and skills. Replace cleaning cloths and cleaning equipment

Confirm cleaning product details with manufacturers.Confirm contents and implementation of  cleaning schedule.Observe staff cleaning practices during handling each time they come in contact with food (20 seconds will do) underder runnng water with sanitizing liquid soap.

Review and/or change cleaning products. Review and modify cleaning schedule. Conduct staff training. Raise poor cleaning practices with staff

20 sec with sanitizer coz it remove the dis infectant,non reuseable cloth/tissues