University of FloridaSolutions for Your Life

Download PDF
Publication #FCS8784-Eng

 

Proper Hand Washing for Food Handlers1

Amy Simonne2

Hand washing is one of the primary methods used to help prevent foodborne illness. Proper hand washing will reduce your risk of transmitting disease-causing microorganisms such as bacteria, viruses, and other agents to people who eat the food you handle. If you need to use hand sanitizer, always wash your hands first! Dirt, foods, or anything else on your hands makes the alcohol less effective. Do not use hand sanitizer in place of hand washing!

Figure 1. 

Remove jewelry, except for plain wedding bands.


[Click thumbnail to enlarge.]

Figure 2. 

Use soap and warm running water.


[Click thumbnail to enlarge.]

Figure 3. 

Lather your hands and arms up to your elbows with soap for 20 seconds (sing the Happy Birthday song twice).


[Click thumbnail to enlarge.]

Figure 4. 

Wash the backs of your hands and wrists, between fingers, and under fingernails using a nailbrush.


[Click thumbnail to enlarge.]

Figure 5. 

Rinse your hands and arms under warm running water.


[Click thumbnail to enlarge.]

Figure 6. 

Use a paper towel to turn off the water. Dry your hands and arms with clean, disposable paper towels. If you use a hand sanitizer, apply it now.


[Click thumbnail to enlarge.]

Wash your hands before:

Entering a food service station

Handling ready-to-eat or raw foods

Touching serving utensils

Putting on new gloves

Handling different foods

Serving foods

Wash your hands after:

Visiting the restroom

Touching bare human body parts (ears, nose, hair, etc.)

Handling garbage

Working with raw foods

Handling cleaning chemicals

Doing other activities that dirty your hands

Footnotes

1.

This document is FCS8784-Eng, one of a series of the Family Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date November 2005. Reviewed October 2011. Visit the EDIS website at http://edis.ifas.ufl.edu.

2.

Amy Simonne, Ph.D., assistant professor, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, Dean.