Handwashing is the most important step anyone can take to prevent foodborne illness. Studies have shown that it can take less than 30 seconds (more like 10-20s) to remove germs from the hands. Hands should be washed frequently, and especially after using the restroom, drinking, smoking, and before preparing food. It is also important to wash hands when changing task, such as moving from working with raw chicken to prepping salads.
Rinse hands under clean running water
Apply soap
Rub hands together for at least 10 to 15 seconds, focusing on the palms, back of hand, fingernails, fingers, and wrist
Thoroughly rinse under clean, running warm water
Dry hands with a disposable towel or air dryer
To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.
Hand sanitizers are great, if you have no access to soap and running water. There is no substitute for proper hand washing.
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SGB Food Safety Consultants LLC | Stockbridge | Georgia |Phone: 762-441-0317
Helping you identify food safety hazards to protect your customers, employees, and brand.
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