Personal Hygiene and Handwashing
Handwashing is the single most tested behavior in food safety and the cheapest control you own.
The procedure
Wet hands with warm running water (about 100°F), apply soap, scrub for at least 20 seconds including the backs of hands, between fingers, and under nails, rinse thoroughly, and dry with a single-use paper towel or hand dryer. Use the towel to shut off the faucet and to open the restroom door where needed.
When to wash
Before starting work and after each break; after using the restroom (many codes require a double wash); after touching hair, face, or body; after handling raw meat, poultry, or eggs; after coughing, sneezing, or blowing your nose; after handling garbage or chemicals; and any time hands may have become contaminated. When switching tasks, wash - do not simply change gloves.
Bare-hand contact and gloves
Bare-hand contact with ready-to-eat food is prohibited unless an approved alternative is in place: single-use gloves, tongs, deli tissue, or a utensil. Gloves are a tool, not a substitute for handwashing. Wash before donning gloves, change them when torn, soiled, or when moving to a new task, and never treat gloves as a reason to skip washing.
Traps
Alcohol-based hand sanitizer never replaces soap and water; it may be used only after washing. Hand sinks may not be used for dishwashing, dumping mop water, or storing utensils. Fingernail polish and artificial nails are restricted, and jewelry is generally limited to a plain band. Managers must exclude workers with vomiting, diarrhea, or jaundice, and restrict those with uncovered wounds on the hands.