Handwashing Procedures for Food Handlers

Improperly washed hands are a common cause of food-borne illness. To prevent this from occurring, it is important that food handlers engage in thorough hand washing. If you want to ensure that bacteria and viruses don't get transferred to diners, familiarize yourself with the proper hand-washing procedures for food handlers.

Preparation

• With the exception of standard wedding bands, food handlers must remove any jewelry before washing their hands. Not only can these accessories retain germs, but metal jewelry is liable to rust if frequently exposed to water. Additionally, water stands to damage watches and other timepieces that are not waterproof. If the accessories are dirty or have been exposed to germs, they should not be worn at work.

Lathering Up

• Food handlers must spend no less than 20 seconds lathering up their hands, elbows and arms before proceeding to rinse off the soap. While performing this process, handlers should thoroughly lather up the backs of the aforementioned areas as well. The 20-second time limit ensures that the soap has enough time to set in and penetrate any germs or bacteria.

Rinsing

• After lathering up, food handlers are required to rinse their hands with warm water. Since the goal is to kill as many germs as possible, the water should be very warm. If the soap on the handler's arm or elbow proves difficult to rinse off, she should use a clean washcloth or paper towel.

When to Wash

• There are a number of circumstances that call for food handlers to wash their hands. Chief among them are using the restroom, working with chemical-laden kitchen cleaners and touching any exposed portion of their bodies. In addition, a food handler must wash his hands after touching or taking out garbage.