Hand Washing

This is a suggested best practice: always ensure to check with your local food service authorities for specific guidelines and regulations.

Proper handwashing is critical in restaurant management to prevent the spread of foodborne illnesses. Here's a guide on when and how to properly wash hands in a restaurant setting:

When to Wash Hands:

1. Before Handling Food : Always wash hands before touching food, especially when preparing or serving it.
2. After Handling Raw Food : After handling raw meat, poultry, seafood, or eggs, wash hands before touching other surfaces or food items.
3. After Using the Restroom : Staff should always wash their hands thoroughly after using the restroom.
4. After Handling Waste : After handling garbage or cleaning materials, employees should wash their hands to prevent contamination.
5. After Handling Money : Cash handling can introduce germs and bacteria, so washing hands after handling money is important.
6. After Sneezing or Coughing : If staff sneeze or cough into their hands, they should wash them immediately to prevent the spread of germs.
7. After Touching Face or Hair : Touching the face, hair, or any other body parts can transfer germs to the hands, so it's important to wash hands afterward.

How to Properly Wash Hands:

1. Use Warm Water : Wet hands with warm, running water. The temperature should be comfortable for washing but not scalding.
2. Apply Soap : Apply enough soap to cover all surfaces of the hands.
3. Lather Thoroughly : Rub hands together vigorously for at least 10-15 seconds. Make sure to lather the backs of hands, between fingers, and under nails.
4. Scrub : Scrub all surfaces of the hands, including wrists and forearms if they have been exposed to contaminants.
5. Rinse : Rinse hands thoroughly under clean, running water to remove soap and loosened dirt.
6. Dry : Use a clean towel or air dryer to dry hands thoroughly. Avoid using a towel that may have been contaminated.
7. Use Paper Towels for Faucet : If using a hand-operated faucet, use a paper towel to turn it off to prevent recontamination of clean hands.

Handwashing Best Practices:

• Encourage staff to use single-use, disposable towels or air dryers for hand drying.
• Provide handwashing posters or signs in restrooms and near handwashing sinks to remind employees of proper handwashing techniques.
• Consider implementing a handwashing schedule, especially during peak times, to ensure staff consistently wash their hands.
• Lead by example: Managers and supervisors should adhere to proper handwashing practices and encourage their staff to do the same.
• Regularly monitor and reinforce handwashing protocols through training sessions and staff meetings.

By promoting and enforcing proper handwashing practices, restaurant management can help prevent the spread of foodborne illnesses and ensure a safe dining experience for customers.