Keeping hands clean is one of the most important steps we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running water.
Hand washing is essential in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella, and other viruses or toxins present on the hands of food workers are removed by proper hand washing techniques.
Global Handwashing Day
Global Handwashing Day is observed annually October 15th. Global Handwashing Day is a global advocacy effort dedicated to increasing awareness and understanding about the importance of handwashing with soap as an easy, effective, and affordable way to prevent diseases and save lives.
Whether you are at home, at work, traveling, or already sick, find out how good hand hygiene can protect you, your family, and others.
- Graphics to share on social media
- Global Handwashing Day 2019 Fact Sheet
Washing hands prevents illnesses and spread of infections to others
- People frequently touch their eyes, nose, and mouth without even realizing it. Germs can get into the body through the eyes, nose and mouth and make us sick.
- Germs from unwashed hands can get into foods and drinks while people prepare or consume them. Germs can multiply in some types of foods or drinks, under certain conditions, and make people sick.
- Germs from unwashed hands can be transferred to other objects, like handrails, table tops, or toys, and then transferred to another person’s hands.
- Removing germs through handwashing therefore helps prevent diarrhea and respiratory infections and may even help prevent skin and eye infections.
Proper Handwashing for Food Handlers
The spread of germs from the hands of food handling and service workers to food is an important cause of foodborne illness outbreaks in restaurants. In fact, it caused 89% of outbreaks in which food was contaminated by food workers. Source: CDC [PDF]
Food Safety Training - 10% OFF SALE- Learn about foodborne pathogens, cross contamination, hot and cold food holding, personal hygiene and how to prevent foodborne illnesses.
- Food Manager Training & ANSI Certification - $99.00
- Food Handler Training - only $7.00
- HACCP Training 16hr/4hr/1hr
- Food Allergy Training - $15.00
- 10% OFF: Promo "TRAIN10OFF" at Checkout
Proper handwashing can reduce germs on workers’ hands. It can also reduce the spread of germs from hands to food and from food to other people.
How often should food workers wash their hands?
The U.S. Food and Drug Administration (FDA) advises that hands should be washed as often as necessary and always before:
- Before preparing or making food
- Before putting on gloves to prepare or make food
- Before starting work
FDA also advises that hands be washed after:
- After eating, drinking or smoking
- After blowing nose, sneezing or coughing
- After handling dirty equipment
- After handling waste
- After cleaning duties
- After using the toilet
- After handling money
- After touching the body (such as scratching your nose).
Proper Handwashing Steps
Proper handwashing can greatly reduce the risk of spreading bacteria. A proper handwashing routine include these 5 steps:
1. Wet hands
2. Lather with soap
3. Scrub for at least 20 seconds
4. Rinse for 10 seconds
5. Dry with clean towel
Additional Handwashing Resources
- Global Handwashing Day – (October 15th – A annual event to increase awareness and understanding about the importance of handwashing to prevent illness, diseases and save lives.)
- Handwashing: Clean Hands Save Lives (CDC)
- Handwashing and Nail Hygiene (CDC)
- Hand-washing: Do’s and Don’ts (Mayo Clinic)
- Plain soap and water are best! Antibacterial soaps are not needed (Tacoma-Pierce County Health Department, PDF 2 KB)
- Wash Your Hands (:30) (CDC)
- Clean Hands Save Lives! (CDC, PDF 390 KB)
- Double Handwashing Posters (Texas A&M University Food Safety)
- Double Handwashing Poster – PDF in English 489 KB)
- Double Handwashing Poster – PDF in Spanish 488 KB
