Proper Handwashing Procedure

Effective handwashing is crucial for preventing the spread of germs and ensuring food safety. Here’s the recommended procedure:

1. Wet Hands: Wet your hands with hot running water. The water temperature should be at least 100°F (38°C), or as hot as comfortably tolerable.
2. Apply Soap: Apply enough soap to create a rich lather.
3. Scrub Thoroughly: Rub your hands together vigorously for at least 20 seconds. Ensure you clean not only your palms and backs of hands, but also your wrists and lower forearms.
4. Clean Fingernails: Use a nail brush to clean under your fingernails and between your fingers, where germs can easily accumulate.
5. Rinse Well: Rinse your hands thoroughly under hot running water, ensuring all traces of soap are removed.
6. Dry Hands: Dry your hands with a clean, single-use paper towel or a warm-air hand dryer. If possible, use a paper towel to turn off the faucet to avoid re-contaminating your hands.

Guidelines for Using Disposable Gloves

When used correctly, gloves can be a valuable tool in preventing cross-contamination. However, improper use can actually contribute to the spread of germs. Here are some essential guidelines for using disposable gloves:

1. Handwashing is Key: Always wash your hands thoroughly before putting on a pair of gloves, and again when changing to a fresh pair. Gloves are not a replacement for proper handwashing.
2. Change Gloves Frequently: Remove and discard gloves, wash your hands, and put on a new pair whenever you switch between handling different food items. It’s especially critical to change gloves after handling raw meat, poultry, or seafood. Gloves are designed for single use only.
3. Replace Damaged Gloves: Change to a clean pair of gloves immediately if they become torn, soiled, or contaminated by contact with an unsanitary surface.