The transfer of pathogens from human hands to food is a leading cause of illness in food service environments. Hand hygiene is the most effective defense against public health risks, as many foodborne illness outbreaks trace back to contamination by food workers. Proper hand washing acts as a barrier, physically removing viruses, bacteria, and parasites before they can be transferred to ready-to-eat products or food contact surfaces. Establishing a consistent routine for when and how to wash hands is a foundational requirement for anyone working with food.
Mandatory Hand Washing Moments
The frequency of hand washing is determined by the activities a food worker performs, requiring a wash any time there is a risk of cross-contamination. Workers must cleanse their hands immediately upon entering a food preparation area and before starting any food preparation task. This initial wash removes contaminants picked up outside the work zone.
Hands must be washed after contact with raw animal products, such as meat, poultry, or eggs, and before handling ready-to-eat foods. A wash is also necessary after activities that soil the hands, such as handling garbage or touching unclean equipment. The rule extends to personal activities like sneezing, coughing, using a tissue, or touching hair, face, or clothing.
Using the restroom triggers a mandatory hand wash, and hands must be washed again upon returning to the food preparation area. Other mandatory washing moments include:
- Handling chemicals.
- Taking out the trash.
- Handling money.
- Caring for service animals.
Before donning a new pair of gloves, a full hand wash must be performed, as gloves applied to unwashed hands can become a vehicle for contamination.
The Proper Hand Washing Technique
Simply wetting the hands is insufficient; an effective wash requires a specific, multi-step process to physically remove debris and microorganisms. The process begins with wetting the hands and exposed portions of the arms with clean, running water, which should be at least 85°F. The temperature should be comfortable, as the mechanical action of scrubbing, not heat, is what removes the pathogens.
Soap must be applied and hands must be rubbed together vigorously for a minimum of 20 seconds. This scrubbing time is the length needed to create a lather and dislodge particles from the skin’s surface. Special attention must be paid to areas frequently missed, including the backs of the hands, between the fingers, and underneath the fingernails.
After the required scrubbing time, hands must be rinsed thoroughly under clean, running water to wash away the soap and dislodged contaminants. The final step is drying, which must be done with a single-use paper towel or an air dryer. Using clothing or a reusable cloth towel is prohibited because it can immediately re-contaminate the clean hands.
Gloves and Sanitizers: Supplements, Not Substitutes
Disposable gloves and hand sanitizers supplement, but do not replace, mandatory hand washing. Gloves serve as a protective barrier to prevent bare-hand contact with ready-to-eat food and must be treated as a second skin. If an activity requires a hand wash, the worker must remove and discard the contaminated gloves, wash their hands thoroughly, and then put on a fresh pair.
Hand sanitizers, particularly alcohol-based gels, are not effective against all types of pathogens encountered in a food environment. For example, they are largely ineffective against non-enveloped viruses, such as Norovirus, a common cause of foodborne illness. This is because Norovirus has a durable protein shell that alcohol cannot penetrate.
For this reason, hand sanitizers should only be used as an additional layer of hygiene after a full hand wash with soap and water has been completed. They should never be used instead of washing when hands are visibly soiled or after engaging in activities that require a mandatory wash.