7

DOST 7
HANDWASHING BASICS
Food Safety Team
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DOST 7
OUTLINE
Food Safety Team

 Importance of Handwashing
 When Should Hands Be Washed
 Hand Washing Procedure
 The Hand Washing Station
 Using Hand Sanitizers
 Other Hand Issues
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DOST 7
IMPORTANCE OF HANDWASHING
Food Safety Team

 Prevent food contamination

 Prevent the spread of food

borne illnesses
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After using the restroom

 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 Before and after handling raw food

 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After touching the hair, face or body

 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After sneezing, coughing or

using a tissue
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After smoking, eating, drinking or

chewing gum or tobacco
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After using any

cleaning,
polishing or
sanitizing
chemical
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After taking out

the garbage or
trash
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After cleaning tables or busing

dirty dishes
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After touching
soiled aprons or
clothing
 7
WHEN SHOULD HANDS BE WASHED?
DOST 7
Food Safety Team

 After touching
anything else
that may
contaminate the
hands, such as
 unsanitized
equipment,
 work surfaces or
 cleaning clothes
 7

DOST 7
HANDWASHING PROCEDURE
Food Safety Team

STEP 1:
Wet hands with hot running potable water

 Use water as hot as

the hands can
comfortably stand.

 Approximately 43°C
(110°F).
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DOST 7
HANDWASHING PROCEDURE
Food Safety Team

STEP 2
Apply enough soap to build up a good
lather.

 Soap may be
liquid, powder or
bar soap.
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DOST 7
HANDWASHING PROCEDURE
Food Safety Team

STEP 3
Rub hands together for at least 20 seconds.

 One fun way to

teach this is to have
the employee sing
“Happy Birthday”
while lathering their
hands
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DOST 7
HANDWASHING PROCEDURE
Food Safety Team

STEP 4
Clean under fingernails and between fingers.

 A nail brush is
recommended. But
avoid splashing.
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DOST 7
HANDWASHING PROCEDURE
Food Safety Team

STEP 5
Rinse hands thoroughly under running water.
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DOST 7
HANDWASHING PROCEDURE
Food Safety Team

• If the faucet is
not automatic,
turn it off with
the ELBOWS
or use a
DISPOSABLE
PAPER
TOWEL.
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DOST 7
HANDWASHING PROCEDURE
Food Safety Team

STEP 6
Dry hands.

 Hands should be
dried with clean,
single use,
disposable paper
towels or hot air
blow dryer.
 7 MISSED AREAS DURING
DOST 7
Food Safety Team HANDWASHING
 7

DOST 7
HANDWASHING STATION
Food Safety Team

 Location must be
convenient and accessible
by the employees

 Must be functional, used

only for hand washing,
stocked and maintained.

 A must for food

preparation, service,
equipment washing and
restroom areas
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DOST 7
HANDWASHING STATION
Food Safety Team

 Should have warm potable running water

 100°F- 110°F (38°C - 43°C) water must be
available
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DOST 7
Food Safety Team
TANKLESS WATER HEATER
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DOST 7
Food Safety Team
HANDWASHING STATION
 Soap may be liquid, bar or powder
 Liquid soap is preferred
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DOST 7
Food Safety Team
HANDWASHING STATION

 To dry the hands --

 disposable paper
towels
 hot air dryer
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USING HAND SANITIZER
DOST 7
Food Safety Team
 7
HAND SANITIZER
DOST 7
Food Safety Team

 Specially made liquids used to lower the

number of microorganisms on the skin
surface
 7
USING HAND SANITIZER
DOST 7
Food Safety Team

 They may be used after washing the

hands
 Sanitizers should never be used to
replace proper hand washing
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DOST 7
Food Safety Team
OTHER HAND ISSUES
 Fingernails should be kept short
and clean
 Nail polish, false nails and acrylic nails
should not be worn while handling food
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DOST 7
Food Safety Team
OTHER HAND ISSUES
 Cuts and sores
should be treated
and kept covered
with clean bandages
 Gloves or finger cots
should be used to
cover the bandage
and prevent it from
falling into the food

 If necessary, move an
employee away from
food handling area
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DOST 7
Food Safety Team
OTHER HAND ISSUES
 Strategically
placed signs or
posters may be
helpful in
reminding
employees to
wash their
hands.
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DOST 7
Food Safety Team