Handwashing is the process of cleaning hands with running water and soap to remove dirt, food residue and microorganisms that can contaminate food. It is one of the most important food-safety practices in a professional kitchen. Proper handwashing reduces the transfer of pathogens from hands to food, equipment and surfaces.
Gloves do not replace handwashing and must be changed when contaminated or when changing tasks. Alcohol-based hand sanitizer may be useful in some settings, but it does not replace soap-and-water handwashing when hands are visibly dirty or when the food-safety procedure requires washing.
Food premises should provide accessible, properly supplied handwashing sinks for employees. These sinks should not be used for washing food, utensils or equipment. Keep soap, drying supplies and required signage available.
Chef’s tip: make handwashing part of every task change, not just the beginning of a shift. Train staff to wash thoroughly and use the designated handwashing sink every time.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.