Hand Washing for HACCP

The legal requirements for food handlers in regards to hand washing are documented the relevant food safety legislation applicable to your country location. Food handlers are generally required to wash their hands whenever they are likely to be a source of contamination.

This includes washing hands:

• Before working with ready-to-eat foods
• After handling raw food
• After using the toilet
• Before commencing and re-commencing handling food
• After smoking
• After coughing or sneezing
• After touching hair, scalp or a body opening
• After using a handkerchief or disposable tissue
• After eating or drinking
• After using tobacco or similar substances

It is recommended that a food handler, whenever washing his or her hands:

• Use only the designated hand washing facilities provided
• Wash hands with warm running water and soap
• Only dry hands with single use or disposable towels

6 Step Hand Washing Technique

1. Remove all rings and wet your hands with warm running water
2. Put a small amount of liquid soap in the palm of one hand
3. Rub your hands together for 20 seconds so you produce a lather
4. Make sure you scrub between your fingers, under your finger nails and the backs of your hands.
5. Rinse your hands with clean running water for at least 10 seconds. Try not to handle the taps once your hands are clean. The provision of hands - free taps helps to reduce post hand washing contamination.
6. Dry your hands with a single use paper towel.  Single use towels help to prevent the spread of germs.  All used towels should be disposed of in the waste bin.

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