Handwashing

Handwashing is the single most effective thing a food handler does. Done in a rush, it removes almost nothing.

• Wet your hands with running water as hot as you can comfortably stand (at least 100°F / 38°C).
• Apply soap and scrub for at least 10-15 seconds, covering nails, between fingers, thumbs, wrists and forearms — the whole process takes about 20 seconds.
• Rinse thoroughly under running water so soap and loosened soil run off, not back onto your hands.
• Dry hands with a single-use paper towel or air dryer — never on your apron, a wiping cloth, or your clothes.
• Use the paper towel to turn off the faucet and open the restroom door so you don't recontaminate clean hands.

Handwashing is triggered by an event, not by a clock. Learn the list until it becomes automatic.

• Wash hands before starting work, after using the restroom, after touching raw meat, after handling garbage, and after touching your face or hair.
• Wash between tasks — switching from raw protein to produce, from dirty dishes to clean ones, or from cleaning to food prep.
• Wash after handling money, taking out trash, touching phones, clearing dirty plates or handling chemicals.
• Wash after coughing, sneezing, blowing your nose, eating, drinking or smoking.
• Wash after touching animals (including service animals) and after any break away from the prep area.

You cannot wash hands properly at a sink that isn't set up for it — and using the wrong sink is itself a violation.

• A handwashing station must supply hot and cold running water, soap, a way to dry hands (paper towels or air dryer), a waste container, and a sign telling employees to wash their hands.
• Handwashing sinks are for handwashing only. Never use them to rinse utensils, dump drinks, thaw food or fill buckets.
• Never use a prep sink, 3-compartment sink or mop sink to wash your hands.
• Handwashing stations must be accessible and unobstructed at all times — not blocked by carts, boxes or trash cans.

Gloves are a barrier, not a substitute for clean hands. A dirty glove spreads pathogens exactly like a dirty hand.

• Gloves are not a substitute for handwashing — always wash your hands before putting on a new pair.
• Change gloves between tasks (for example, after handling raw chicken and before touching ready-to-eat food) and any time they tear.
• Change gloves at least every 4 hours during continuous use with the same task, and whenever they become soiled.
• Avoid bare-hand contact with ready-to-eat food. Use gloves, tongs, deli tissue, spatulas or other utensils.
• Gloves are single-use: never wash, rinse or reuse a pair. Discard them and wash your hands before putting on new ones.
• For a guest with an allergy, use a fresh pair of gloves and clean utensils to avoid cross-contact.