Training: Hand Washing

Training: Hand Washing

Hand Washing

Foodservice Staff | Estimated Time: 15 minutes

Education Material

Proper hand washing is the single most effective way to prevent the spread of foodborne illness in a kitchen environment. Staff should wash hands with soap and warm water for a minimum of 20 seconds before handling food, after handling raw proteins, after using the restroom, after touching their face or hair, and after handling trash or chemicals.

Hands should be dried with a single-use paper towel, never a shared cloth. Hand sanitizer is a supplement to hand washing, not a replacement. Staff should also ensure hands are washed after removing gloves, as gloves can transfer bacteria if removed improperly.

Training Questions

  1. How long should you wash your hands with soap and water, and what are five key moments during a shift when hand washing is required?

  2. Why is hand sanitizer not a substitute for soap and water hand washing?

  3. What should you do if you notice a coworker skipping hand washing before handling food?

Sign-Off Sheet

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