Before gloves, before sanitizers, before any food hits the plate—there’s handwashing. It’s the single most effective step in preventing the spread of foodborne illness. For food service workers, consistent and correct handwashing isn’t just hygiene—it’s hazard control.
Why Handwashing Matters
- Dirty hands can transmit pathogens like Norovirus, Salmonella, and E. coli.
- The CDC attributes up to 89% of foodborne outbreaks to poor hand hygiene.
- Handwashing protects both your customers and your kitchen team.
When You Must Wash
- Before starting food prep
- After using the restroom
- After touching raw meat, dirty dishes, or trash
- After sneezing, coughing, or touching your face
- Between switching tasks (e.g., from handling money to handling food)
How to Wash Properly
- Wet hands with clean, running water
- Apply soap and lather well—front, back, between fingers, under nails
- Scrub for at least 20 seconds
- Rinse thoroughly
- Dry with a clean towel or air dryer
Check out this great video by the National Restaurant Association
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Handwashing Poster
