REDUCING RISK FACTORS IN FOOD SERVICE INDUSTRY- CONCLUDING PART
HAND WASHING: Good personal hygiene practices are an essential
part of providing safe food. Among these
hygiene practices, the most important is hand washing. Food Handlers must wash their hands and
forearms using the following procedure:
1. Moisten
hands with hot water and apply hand soap. •
2. Vigorously
rub hands together scrubbing between your fingers, under your fingernails, your
forearms, and the back of your hands.
You must continue scrubbing for at least 20 seconds. It is the hand soap combined with the
scrubbing action that removes the dirt and germs from your hands. •
3. You
must completely rinse your hands under running water and dry them with a
disposable paper towel.
You must be aware of what your
hands are touching at all times. You
should recognize when your hands become contaminated and wash them to keep from
passing the contamination on to the food you are preparing and serving. It is always necessary to wash your
hands:
•
Prior to handling food, utensils, and single
service articles;
•
Before putting on gloves to handle ready-to-eat
foods and between glove changes.
•
Before and after handling or touching any raw foods
such as raw meats, chicken.
•
After using the bathroom;
•
After touching any part of your body or uniform;
•
After handling dirty equipment, dishes or
utensils;
•
After taking a break;
•
After any other activity that may contaminate
your hands such as washing dishes, sweeping the floor, taking out the trash,
eating or drinking, coughing, or sneezing.
You must wash your hands in an
approved, designated hand sink.
