Hand Hygiene

Hand hygiene is the set of practices used to keep hands clean and reduce the transfer of harmful microorganisms and contaminants during food handling. In a professional kitchen, effective hand hygiene is essential because hands can transfer pathogens from raw foods, waste, equipment and the environment to ready-to-eat food.

When food handlers must wash their hands

• Before starting food preparation and before handling ready-to-eat food.
• After using the toilet, touching the face or hair, coughing, sneezing or blowing the nose.
• After handling raw meat, poultry, seafood, eggs or unwashed produce.
• After handling waste, dirty equipment, cleaning chemicals or money.
• After changing tasks or whenever hands may have become contaminated.

Effective handwashing technique

1. Wet hands with clean running water.
2. Apply soap and rub all hand surfaces, including fingertips, thumbs, between fingers and around nails.
3. Scrub for the time specified by the applicable guidance, commonly at least 20 seconds.
4. Rinse thoroughly under running water.
5. Dry with a single-use paper towel or approved hand-drying method.
6. Use the towel to turn off manual taps where appropriate.

Handwashing versus gloves and hand sanitizer

Gloves do not replace handwashing and must be changed when contaminated or when changing tasks. Alcohol-based hand sanitizer may be useful in some situations but is not a substitute for proper handwashing in food handling, particularly when hands are visibly dirty or greasy. Follow the local food code and workplace procedure.

Chef’s tip: Make handwashing easy by keeping designated sinks stocked, accessible and free of equipment. Train staff to wash at task changes, not only at the beginning of a shift.

Key distinction: Hand hygiene is a continuous food-safety practice; it is not simply washing hands once before service.