Hand hygiene is a fundamental public health barrier against the transmission of pathogens, particularly within food service operations. Food workers’ hands are a common vehicle for transferring microorganisms, which can lead to widespread foodborne illness outbreaks. Inadequate hand sanitation practices contribute to a significant portion of the estimated 48 million cases of foodborne illness annually. Establishing standardized handwashing procedures is recognized as the most effective control measure to mitigate this risk. These procedures reduce transient microorganisms acquired from environmental contact, protecting consumers and the food supply.
The Standard Time Requirement
The minimum time requirement for effective handwashing in food service settings is standardized at 20 seconds, a duration specified by guidance such as the U.S. Food and Drug Administration (FDA) Food Code. This 20-second mandate is a total process time, accounting for wetting, lathering, scrubbing, rinsing, and drying the hands. The mechanical action of scrubbing and lathering must be performed for at least 10 to 15 seconds of this overall period. This time frame is based on microbial removal science, ensuring soap and friction have enough time to dislodge and suspend pathogens.
The 20-second rule ensures that all surfaces of the hands, including often-missed areas, are exposed to the cleaning action. Shorter washing periods have been shown to be substantially less effective at removing harmful transient flora. Soap acts as a surfactant, breaking surface tension that allows dirt and microorganisms to be physically lifted off the skin, rather than instantly killing pathogens. The required duration ensures this chemical and mechanical process is complete before rinsing.
Proper Handwashing Technique
Achieving the required level of sanitation involves a sequential process that maximizes the effectiveness of the 20-second duration. The procedure begins by wetting the hands and exposed arms with clean, running water, which should be at least 85°F (29.4°C) according to FDA Food Code recommendations. Once wet, apply an adequate amount of soap to create a rich lather.
The 10-to-15 second scrubbing phase follows, requiring vigorous rubbing of the hands. This action must target the palms, backs of the hands, between the fingers, and under the fingernails where pathogens accumulate. Using a nail brush or rubbing the fingertips against the palms helps clean the difficult-to-reach areas beneath the nail beds. The friction generated physically separates the soap-trapped microorganisms from the skin surface.
Following the thorough scrub, hands and forearms should be rinsed completely under clean, running water. Rinsing removes the soap, dislodged debris, and pathogens. The final step is to dry the hands and arms using a single-use paper towel or a dedicated air dryer. Drying the skin thoroughly is integral, as wet hands are easily recontaminated. A best practice is using the paper towel to turn off the faucet handles and open the restroom door, preventing recontamination from soiled surfaces.
Mandatory Handwashing Triggers
The standardized handwashing procedure must be followed at specific, high-risk moments to prevent cross-contamination within the food environment. Handwashing is mandatory before beginning food preparation activities and before putting on new single-use gloves. The most recognized trigger is immediately after using the restroom, which presents a significant risk of transferring enteric pathogens.
Employees must wash their hands any time they switch between handling raw animal products, such as poultry or beef, and ready-to-eat foods. This action prevents the transfer of bacteria like Salmonella or E. coli from raw ingredients to food that will not be cooked further. Other critical events include coughing, sneezing, using a handkerchief or tissue, or touching any part of the body, including hair or clothing.
Additional triggers involve contact with items external to the food preparation area or with soiled equipment. This includes handling soiled dishes, taking out garbage, or touching money, which is a frequent source of environmental contamination. If a food handler steps away from the workstation for any reason, such as a short break or using an electronic device, they must perform the full 20-second handwash upon returning to resume food-related tasks.