Clean hands are essential on the farm. Clean hands are required before, after, and between egg and chick or poultry handling operations for example.
For people like health workers, who wash their hands multiple times a day, it’s helpful to switch between sanitizing gel and handwashing to prevent drying and cracking that can occur with chemical cleaners.
The US Centers for Disease Control recommend washing hands whenever possible. Hand sanitizer is more precise at killing bacteria and most viruses, but hand washing can effectively remove all dirt, microbes and chemicals on the hands.
All elements of handwashing are key for cleanliness - friction for removing debris, soap to emulsify dirt, chemicals and microbes and running water to remove the debris.
What if you don’t have a handwashing station handy? A hand sanitizer is a portable solution.
An effective hand sanitizer should contain at least 70 per cent alcohol. Timing of application is also important, the gel should be rubbed into the skin for at least 30 seconds, to absorb and dry completely.
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