03.03.05 - Hand Washing Procedures for Food Service Staff

Hand Washing Procedures for Food Service Staff Policy Number and Last Update (03.03.05/01-2019) §1302.47 (b)(6)(ii).

Poor personal hygiene of workers causes 25 to 40 percent of all food borne-related illness in this country. Proper attention to good personal hygiene is essential to decrease food borne disease. Therefore, the following procedures will be posted at all hand washing sinks used by food service staff and always followed.

WHEN TO WASH HANDS:

Upon arrival at the center.
Every time staff returns to kitchen.
Between different jobs in the kitchen.
After handling the garbage or dirty dishes.
After using the bathroom.
After wiping or blowing nose.
After handling items possibly soiled with body fluids or wastes (e.g. blood, drool, urine, stool, or vomit), even when gloves are used.
After touching hair or face.
After using the telephone.

HOW TO WASH HANDS:

Turn on faucet, wet hands under the hot, flowing water (100° F to 120° F, 2 gallons per minute);
Apply sufficient liquid soap to develop a good lather.
Use a fingernail brush to eliminate dirt on fingertips and under fingernails.
Rinse hands and brush in hot, flowing water (as above);
To ensure removal of pathogens, wash hands again without using the fingernail brush;
Lather the fronts and backs of hands, between fingers, and up to the arms as far up as hands and arms will contact food, scrub vigorously for at least 15 seconds;
Rinse hands again thoroughly under the hot, flowing water, holding the hands downward so that water runs off the fingertips. Unless using a foot-operated valve or the water automatically turns off, leave the water running;
Use a disposable towel to dry hands thoroughly;
For hand faucets, turn water off by using the disposable towel instead of bare hands to avoid recontamination of clean hands;

10. Discard the towel in a covered waste receptacle.