The correct steps for handwashing as a food handler follow a specific five-step sequence defined by the FDA Food Code: wet hands with warm running water, apply soap, scrub for 10 to 15 seconds, rinse thoroughly, and dry with a single-use towel. The entire process should take at least 20 seconds. Each step matters, and skipping or rushing any one of them reduces how effectively you remove harmful bacteria.
The Five Steps in Order
The FDA Food Code specifies that food employees must follow these steps in this exact order:
- Rinse under clean, running warm water.
- Apply soap in the amount recommended by the manufacturer.
- Scrub vigorously for at least 10 to 15 seconds, paying particular attention to fingertips, areas between fingers, and the skin underneath fingernails. You need to create friction on all surfaces of your hands and exposed arms.
- Rinse again thoroughly under clean, running warm water.
- Dry immediately using an approved method, such as a single-use paper towel.
The order matters. Wetting your hands first helps the soap lather and spread. Rinsing after scrubbing carries the loosened bacteria and soil away. Drying is the final barrier: bacteria transfer far more easily from wet skin than dry skin, so walking away with damp hands undermines the whole process.
Water Temperature and Equipment
Handwashing sinks in food service must supply water at a minimum of 85°F. That’s warm but not hot. The sink needs to be a designated handwashing sink, not a prep sink or a dishwashing basin. It should be stocked with soap and a way to dry your hands at all times.
Why 20 Seconds Is the Minimum
You’ll see two numbers that seem to conflict: the FDA Food Code says to scrub for 10 to 15 seconds, while the CDC recommends scrubbing for at least 20 seconds. The difference is that the FDA’s 10 to 15 seconds refers only to the friction and scrubbing phase, while the CDC’s 20-second guideline covers the broader lathering and scrubbing process. Either way, the total time your hands are being actively washed (from the first rinse to the final rinse) should be at least 20 seconds. A common trick is to hum “Happy Birthday” twice, which takes roughly 20 seconds.
When Food Handlers Must Wash
Knowing the technique only helps if you wash at the right moments. Food handlers need to wash their hands:
- After preparing raw animal products like chicken, beef, or fish
- After handling dirty equipment or busing tables
- After touching your face, hair, or body
- After using the restroom
- After sneezing, coughing, or blowing your nose
- After taking out trash or handling chemicals
- Before putting on a new pair of single-use gloves
- When switching between raw and ready-to-eat food tasks
A CDC study of restaurant food workers found that handwashing was frequently skipped after these exact activities, making them some of the highest-risk moments for contamination in a kitchen.
Gloves Do Not Replace Handwashing
Wearing gloves might feel like a shortcut, but you still need to wash your hands before putting on a fresh pair. Gloves can have tiny tears you can’t see, and bacteria on unwashed hands transfer right through them. Every time you change gloves, whether you’re switching tasks or a glove rips, wash your hands first and then put on the new pair.
Hand Sanitizer Is Not a Substitute
Hand sanitizer cannot replace proper handwashing in food service. The FDA Food Code and most state health codes allow hand sanitizer only as an additional step after you’ve already completed the full wash-rinse-dry process. If you do use one, choose a sanitizer with at least 60% alcohol, apply a dime-sized amount, and rub your hands together for 30 seconds until completely dry. If your hands feel dry after only 10 to 15 seconds, you didn’t use enough.
Sanitizer is less effective on visibly dirty or greasy hands, which is exactly what food handlers deal with constantly. That’s why soap, water, and friction remain the standard.
Why Drying Method Matters
The drying step is easy to rush, but it plays a real role in preventing contamination. Single-use disposable paper towels are the preferred drying method in food service. Research published in Mayo Clinic Proceedings found that paper towels remove bacteria more effectively than air dryers and cause less contamination of the surrounding environment. Electric air dryers, by contrast, can blow bacteria around the room and take longer, leaving hands damp in the meantime.
If you simply shake your hands dry or wipe them on your apron, bacteria that survived the washing process are more likely to remain and spread to the next surface you touch. Proper drying with a clean paper towel is the step that finishes the job.