Proper hand washing is the act of cleansing hands by applying soap and water, rubbing them together vigorously, rinsing them with clean water, and thoroughly drying them. This process gets rid of dirt and germs. Every hand washing stage is important and effectively contributes to soil removal and reduction of microorganisms that can cause illness.
Why is hand washing important?
Handwashing reduces the spread of pathogenic microorganisms that are transmitted through food. The hands of people who handle food can be colonized with microorganisms such as Staphylococcus aureus or contaminated with organisms from human fecal material, such as Norovirus, Shigella spp., hepatitis A virus, E. coli O157:H7, or Salmonella Typhi, or contaminated from raw animal foods, with E. coli O157:H7 and Salmonella spp. These and other pathogenic microorganisms can get on the hands from a number of sources and then move from hands to food during preparation and service.
An infected food handler with unclean hands, and exposed portions of arms or fingernails, can contaminate food. If a consumer eats contaminated food, foodborne illness may result.
When should food handlers wash their hands?
They should do this immediately after engaging in activities that contaminate the hands and:
- When entering a kitchen or food preparation area;
- Before putting on clean, single-use gloves for working with food and between glove changes;
- Before engaging in food preparation;
- Before handling clean equipment and serving utensils;
- When changing tasks and switching between handling raw foods
- Working with RTE or Ready-to-Eat foods;
- After handling soiled dishes, equipment, or utensils;
- After touching bare human body parts, for example, parts other than clean hands and clean, exposed portions of arms;
- After using the toilet;
- After coughing, sneezing, blowing the nose, using tobacco, eating, or drinking
What hand washing steps do food handlers need to follow?
Clean hands and exposed portions of arms, for at least 20 seconds by the following method:
- Rinse under clean, warm running water;
- Apply soap and rub all surfaces of the hands and fingers together vigorously with friction for at least 10 to 15 seconds, giving particular attention to the area under the fingernails, between the fingers/fingertips, and surfaces of the hands, arms;
- Rinse thoroughly with clean, warm running water; and
- Thoroughly dry the hands and exposed portions of arms with single-use paper toweling, a heated-air hand-drying device, or a clean, unused towel from a continuous towel system that supplies the user with a clean towel.
- Avoid recontamination of hands and arms by using a clean barrier, such as a paper towel, when turning off hand sink faucets or touching the handle of a restroom door.
It is important to follow these steps to remove germs from hands and ensure hands are as clean as possible. Thorough handwashing with warm water, the recommended amount of soap as indicated by the manufacturer, and proper hand drying are essential to reduce the possibility of hands transferring microorganisms to food.
How important is the temperature of water used for hand washing?
Warm water is generally more comfortable than cold water and encourages handwashing for the recommended duration. The water temperature used in handwashing can also affect the solubility or emulsification of some soils. Warm water is more effective than cold water in removing fatty soils. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. The 2005 FDA Food Code specifies a minimum handwashing water temperature of 38°C (100°F).
How important is properly drying your hands after hand washing?
Hand drying is a vital part of the handwashing process because thorough hand drying can provide an added reduction of microorganisms on the hands. The 2005 FDA Food Code lists three different effective methods. These include drying the hands with an air dryer and using a single-use towel or a clean, unused towel.
Can hand antiseptics (hand sanitizers) be used in place of adequate hand washing in food establishments?
No. Hand antiseptics should be used only in addition to proper hand washing.
No Bare Hand Contact with Ready-to-Eat Foods
When hands are heavily contaminated, effective handwashing practices may not be enough to prevent the transmission of transient pathogens from the hands to RTE foods. The 2005 FDA Food Code discourages bare hand contact with RTE food (i.e., food that is eaten without further washing or cooking) and requires the use of suitable utensils such as scoops, spoons, forks, spatulas, tongs, deli tissue, single-use gloves, or dispensing equipment when handling these food items.
Bare hand contact with an RTE food, such as sandwiches and salads, can result in contamination of food and contribute to foodborne illness outbreaks. Therefore, food employees should always use suitable utensils such as spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE foods. Single-use gloves used along with handwashing can be an effective barrier to decrease the transfer of microorganisms from the hand to food. However, gloves are not total barriers to microbial transmission, and will not be an effective barrier alone for food workers without education on proper glove use and handwashing requirements.
Follow these instructions for the use of single-use gloves:
- Always wash hands before donning gloves.
- Change disposable gloves between handling raw products and RTE products.
- Do not wash or reuse disposable gloves.
- Discard torn or damaged disposable gloves.
- Cover an infected lesion (cut, burn, or boil) with pus with a waterproof covering and disposable glove.
- Wear disposable gloves over artificial nails, nail polish, or uncleanable orthopedic support devices.
The 2005 FDA Food Code allows bare hand contact with RTE food only when the regulatory authority has granted prior approval for an alternative procedure.
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