Hand sanitiser is useful, but it should not replace soap and running water in workplace washrooms. People still need to wash their hands after using the toilet and whenever their hands are visibly dirty. Sanitiser provides an additional option where handwashing facilities are not immediately available.
For businesses comparing hand sanitiser vs soap, the practical approach is to give each product a clear role and keep both available where they are needed.
When should staff use soap and water?
Handwashing helps remove dirt and germs from the skin. Healthdirect’s handwashing guidance recommends soap and water for visibly dirty hands and explains when to clean hands during everyday activities.
After using the toilet, before eating, and after tasks that leave hands dirty, staff need access to a working basin, soap and a way to dry their hands. Rub all hand surfaces with soap for at least 20 seconds, rinse, and dry thoroughly.
A washroom can look well maintained while its soap dispenser is empty. Checking that soap actually dispenses should be part of the routine, alongside checking the taps and hand-drying supplies.
Where does hand sanitiser fit?
Sanitiser can be convenient in reception areas, meeting spaces and other locations away from a basin. Choose a suitable alcohol-based product and follow its label directions, covering all hand surfaces and rubbing until dry. Visible dirt should be washed off with soap and water.
Different germs also respond differently to sanitiser. For example, Healthdirect advises using soap and water to help prevent norovirus transmission. A sanitiser station should therefore sit within a broader hand hygiene plan.
Sanokil supplies serviced hand sanitiser dispensers and movable hand sanitiser stands, allowing businesses to choose locations that suit their layout.
What about cafés, restaurants and food handling?
Food handlers need appropriate handwashing facilities and routines. Food Standards Australia New Zealand’s Safe Food Australia guidance explains that hand sanitiser generally should not substitute for washing with soap, particularly when hands are visibly dirty.
For normal food-handling operations, keep dedicated handwashing facilities accessible and supplied with warm running water, soap and suitable hand-drying facilities. Any exceptions for temporary premises require the relevant authority’s approval.
The same guidance says antibacterial soap is not required for food handlers. Thorough washing with enough soap matters more than choosing a product simply because it carries an antibacterial label.
How do you keep hand hygiene supplies reliable?
Start with a simple opening check: does each dispenser work, is there enough product, and are hand-drying facilities ready to use? Add checks during busy periods and give staff an easy way to report an empty or faulty unit.
Assign responsibility for those checks and review supplies when occupancy, visitor numbers or opening hours change. The equipment and service schedule should suit the busiest parts of the premises, rather than being based only on average use.
How can Sanokil help?
Sanokil’s serviced soap dispensers are regularly checked to keep them filled and functioning. Combined with appropriately placed sanitiser units, they can make workplace hand hygiene easier to manage.
Contact Sanokil or call 1800 992 135 to discuss soap and hand sanitiser services for your workplace.
