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Friday, August 19, 2011

Hand Washing, simple but overlooked

Hand washing is one of those things that everyone should know how to do, but most people either do not know how to properly do it or they neglect to do it properly (if at all). Many foodborne illnesses can be prevented by implementing a proper handwashing system. Since humans are considered the highest threat to food safety, we need to make sure that we are washing our hands frequently.

What is the proper way to wash your hands?
Step 1: Make sure that the water is at least 100 degrees Fahrenheit. Wet hands.
Step 2: Apply soap (you want enough soap to create a good lather)
Step 3: Scrub for 10-15 seconds.
Step 4: Dry your hands with a Single Use Paper Towel or a hand dryer

These rules are based on the national ServSafe certification. A few extra rules to consider:
-Sanitizer is NOT required. If it is used, it must be FDA (Food and Drug Administration) approved. If it is used, hands must be washed first -- NOT A SUBSTITUTE FOR HANDWASHING.
-Never use a common towel
-The whole process of handwashing should take 20 seconds.

5 things every handwashing sink needs:
-Hot water (100 degrees Fahrenheit or higher)
-Soap
-Single Use towels (or hand dryer)
-Trash Can
-Sign informing employees to wash hands


When to wash your hands:
This information comes directly from FoodSafety.gov
  • Before eating food.
  • Before, during, and after preparing food.
  • Before and after treating a cut or wound.
  • Before and after caring for someone who is sick.
  • After handling uncooked eggs, or raw meat, poultry, seafood, or their juices.
  • After blowing your nose, coughing, or sneezing.
  • After touching an animal or animal waste.
  • After touching garbage.
  • After using the toilet.

This video has some great information:

Note that he says that you should carry a hand sanitizer with you. This is good for personal use, but if you are serving food to someone else it is essential that you wash your hands.

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