Proper personal hygiene, especially hand washing, is crucial for food handlers to minimize pathogen transfer and ensure a safe kitchen environment. Wash hands before starting new tasks, after leaving workstations, using the washroom, or touching contaminated items like raw food, garbage, or hair, as frequent hand washing is never excessive.

The public health-approved hand washing method involves wetting hands with clean, running water, applying regular hand soap (avoiding antibacterial soap with triclosan to prevent skin irritation), and scrubbing for 20 seconds, covering fingers, wrists, fingertips (where 95% of pathogens reside), and optionally using a personal nail brush for fingernails. Rinse from wrists to fingertips to remove soap and germs, then dry with a paper towel, using it to turn off the tap and open the washroom door to avoid recontamination.

Place a garbage can near the exit for paper towel disposal. Alcohol hand sanitizer is effective only on non-visibly soiled hands and cannot replace hand washing for dirty hands. These practices—frequent hand washing, approved techniques, and proper drying—eliminate pathogens, reduce cross-contamination risks, and ensure customer safety through rigorous hygiene standards.

 

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Read more About the lesson (Optional)

You’ll learn how personal hygiene, especially proper hand washing, minimizes the spread of microorganisms from food handlers to food, ensuring a safe kitchen environment. Let’s dive in!

Importance of Hand Washing

Hand washing is a critical defense against transferring pathogens to food:

• When to Wash Hands:
  • Before starting any new task.
  • After leaving your workstation.
  • After using the washroom.
  • After touching anything potentially contaminated (e.g., raw food, garbage, hair).
  • Wash hands frequently, as you can’t overdo it to maintain hygiene.

Public Health Approved Hand Washing Method

Follow these steps to wash hands effectively:

1. Wet Hands: Use clean, running water (warm or cold).
2. Apply Soap: Use regular hand soap (not antibacterial, as triclosan in antibacterial soap can dry out hands, discouraging frequent washing).
3. Lather and Scrub:
   • Rub hands in circles for at least 20 seconds.
   • Cover between fingers, backs of hands, wrists, and fingertips (where 95% of pathogens on hands are found).
   • Optionally, use a personal nail brush for dirt under fingernails; never share nail brushes.
4. Rinse: Let water run down from wrists to fingertips to wash away soap and germs.
5. Dry and Exit:
   • Dry hands with a paper towel.
   • Use the paper towel to turn off the tap and open the washroom door to avoid recontamination.
   • Place a garbage can near the washroom exit for convenient paper towel disposal.

Alcohol Hand Sanitizer

• When to Use: Effective for hand hygiene only when hands are not visibly soiled (e.g., no grease or food residue).
• Limitation: Not a substitute for hand washing if hands are dirty, as it won’t remove physical contaminants.

Why This Matters

Proper hand washing removes pathogens, preventing foodborne illness and cross-contamination. Using regular soap, thorough techniques, and proper drying ensures compliance with public health standards and keeps food safe. Check course resources for more guidance on employee hygiene practices.

Key Takeaways:

• Wash hands before new tasks, after leaving workstations, using the washroom, or touching contaminated items, using regular soap to avoid skin irritation from triclosan.
• Follow the public health approved method: wet, soap, scrub for 20 seconds (focusing on fingertips), rinse from wrists down, and dry with a paper towel used to turn off taps and open doors.
• Use alcohol hand sanitizer only on non-visibly soiled hands; frequent hand washing is essential for food safety.