Good morning
We are considered to be a low risk meat processing site. At present staff wash hands and then use sanitiser when entering and leaving the production area which can be between 15 plus times per day. Some wear gloves depending on their wish and some wear cotton liners again as they wish. There is no hand cream avaialble. No health surveillance program is in place. I am trying to put a programme in but obiously first need to establish if what is happening is correct. As this is a process which has 'gone on for years' I would liek your opinions before I advise. Thanks as always.
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