Handwashing is something we all learned at a very young age. But if you want to work as a food handler, it’s important to relearn this task in the proper way that complies with the Health Department guidelines. But first, let’s review when it’s important to wash up.
Wash your hands throughout the day, even when hands look clean, to keep germs out of your body, and the food you prepare. Always wash before you begin food preparation, and when you have been contaminated by exposure to potential germs. Contamination can be caused by using the bathroom, touching one’s face or nose, handling raw meat, fish or poultry, sneezing, coughing or blowing one’s nose, handling garbage or dirty dishes, handling animals, money, or using chemicals. Or after taking a break eating or smoking.
You must always wash your hands prior to putting on food service gloves. If you aren’t sure if a wash is necessary, wash anyway, just to be safe. Proper handwashing is a six step process that requires a handwashing sink with hot and cold running water, soap and paper towels or other single-use drying method.
Step 1: get hands wet with warm water.
Step 2: apply soap and scrub. Remember to pay attention to your entire hand when washing.
Step 3: scrub your hands together for 10 to 15 seconds.
Step 4  scrub the backs of your hands and between your fingers, a common breeding ground for bacteria. Scrub your forearms, they frequently touch food, food prep services and utensils.
Step 5: rinse hands to send the soap suds and germs down the drain. Rinse with warm water for about 5 seconds to fully remove the soap.
Step 6: after rinsing, dry hands and forearms using either a disposable paper towel, air dryer, or a continuous cloth towel system that supplies a clean towel each time.
It’s important to know that hand sanitizers may be helpful on clean hands but are not substitutes for handwashing. Always remember that handwashing is the most important safety tool to get rid of the germs that make people ill. When in doubt, wash!