Since childhood we have been warned, “Wash your hands before dinner!” The importance of this age-old advice is magnified for professional foodhandlers. Although handwashing may seem obvious and straightforward, it is often done improperly. Any food safety training program should include the following handwashing tips from the National Restaurant Association.

-Run water that is at least 100 degrees Farenheit. Use water as hot as you can comfortably stand.

-Use an adequate amount of hand soap. Soap dispensers should be well stocked. Employees should aim for a quarter-sized amount of liquid soap.

-Vigorously scrub hands and arms for 10 to 15 seconds. Clean under fingernails and between fingers. Apply lots of friction.

-Rinse thoroughly under running water.

-Dry hands and arms with a single-use paper towel or warm-air hand dryer. Use paper towel to turn off the faucet. When in a restroom, use paper towel to open the door.

-Enforce the rule of no bare-hand contact with ready-to-eat foods and the practice of hand washing by hanging up signs to remind your employees.  

The entire process should take about 20 seconds. Employees should wash their hands before starting each shift and after using the restroom, handling raw meat or chemicals that might affect the safety of food, bussing tables, and touching clothing or aprons. Remember that handwashing is the most critical aspect of personal hygiene and should never be taken for granted!