Handwashing and Hygiene
Correct Handwashing Procedure
Six simple steps to hand washing
1. Wet Hands with WARM water
2. Apply Soap
3. Scrub for a minimum of 20 seconds (or the time it takes to sing your ABC's)
4. Rinse Hands
5. Dry hands using a paper towel
6. Turn off taps with the paper towel
1. Wet Hands with WARM water
2. Apply Soap
3. Scrub for a minimum of 20 seconds (or the time it takes to sing your ABC's)
4. Rinse Hands
5. Dry hands using a paper towel
6. Turn off taps with the paper towel
Food service workers must wash their hands:
1. After using the bathroom
2. Before and after eating
3. After handling money
4. After picking up something off the
floor
5. After using cleaning products
6. After washing dishes
7. Before working with food
products
8. After smoking
9. After touching raw meat
10. After blowing your nose
11. Before serving food
12. After touching animals
13. After using gloves (latex or oven mitts)
It is important to wash your hands to prevent cross contamination and reduce the potential for food borne illness to occur.
Practice Good Hygiene!
Keep your hands clean. Wash with warm soapy water before you begin cooking and frequently while working.
Shower daily and wear deodorant.
Avoid touching your face or hair while working.
Use separate towels for drying your hands and for drying the dishes.
If you have an open cut or sore on your hands, use disposable gloves before handling food.
Tie your hair back and use a chefs hat or hair net so that hair will stay out of food.
Be sure that your clothes are clean. Avoid loose clothing and jewelry. Roll up long sleeves.
Wear an apron and/or uniform while in the kitchen. Change your apron when it becomes soiled.
If a dish towel or utensil falls on the floor, do not use it again until it has been washed.
Always use a separate spoon for tasting- never the same one you are using for stirring.
1. After using the bathroom
2. Before and after eating
3. After handling money
4. After picking up something off the
floor
5. After using cleaning products
6. After washing dishes
7. Before working with food
products
8. After smoking
9. After touching raw meat
10. After blowing your nose
11. Before serving food
12. After touching animals
13. After using gloves (latex or oven mitts)
It is important to wash your hands to prevent cross contamination and reduce the potential for food borne illness to occur.
Practice Good Hygiene!
Keep your hands clean. Wash with warm soapy water before you begin cooking and frequently while working.
Shower daily and wear deodorant.
Avoid touching your face or hair while working.
Use separate towels for drying your hands and for drying the dishes.
If you have an open cut or sore on your hands, use disposable gloves before handling food.
Tie your hair back and use a chefs hat or hair net so that hair will stay out of food.
Be sure that your clothes are clean. Avoid loose clothing and jewelry. Roll up long sleeves.
Wear an apron and/or uniform while in the kitchen. Change your apron when it becomes soiled.
If a dish towel or utensil falls on the floor, do not use it again until it has been washed.
Always use a separate spoon for tasting- never the same one you are using for stirring.