In the realm of food safety, knowing the correct order of steps for handwashing is a must.
Neglecting this fundamental practice is not just a minor oversight; it is a significant risk that can lead to severe foodborne illnesses.
Millions of people fall sick annually due to contaminated food.
The fact is that improper hand hygiene is a major contributing factor.
For this reason, everyone involved in food preparation should adhere strictly to proper hand-washing protocols
Failure to do so is not just a lapse in hygiene but a serious breach of food safety standards.
In this guide, we will identify the correct order of steps for handwashing, to ensure that hand-washing is effective in removing germs and preventing contamination
1- Wet your hands first
Start with wetting your hands thoroughly under clean, running water.
The water must be running to ensure any initial dirt and microbes are rinsed away.
No matter if you are using cold or hot water for this step.
Standing water can settle contaminants on your hands, reducing the effectiveness of hand washing.
2- Use proper soap
Soap is essential as it helps to break down oils and dirt on the skin, making it easier to wash away bacteria and viruses.
Soap is essential as it helps to break down oils and dirt on the skin, making it easier to wash away bacteria and viruses.
You have to ensure that you are using an adequate amount of soap.
Your soap needs to be:
Effective
It is recommended to use liquid soap, as it is less likely to become contaminated with bacteria.
Antibacterial
This soap will contain chemical components that can kill bacteria
But we need to be careful, the overuse of antibacterial products can also contribute to antibiotic resistance.
Skin-friendly
The used soap must not have an impact on the safety of the user’s hands.
For this reason, we have to ensure that the soap has a balanced PH. Around 5.5, especially when we are using it frequently.
Also, the handwashing soap needs to be fragment-free and dye-free. This will prevent hand irritation for workers with sensitive skin.
3- Thoroughly Scrub your hands
Scrub your hands vigorously for at least 20 seconds. Focus on all parts of your hands, including:
The backs of your hands, Between your fingers, Under your nails, Your wrists.
Scrub your hands vigorously for at least 20 seconds. Focus on all parts of your hands, including:
The mechanical action of scrubbing helps to remove pathogens from your skin
4- Rinse your hands
Rinse your hands well under clean, running water.
Make sure to remove all the soap, as residual soap can cause skin irritation and be counterproductive.
The rinsing process further helps in washing away loosened dirt and germs.
As we mentioned above, according to the CDC (Center of Disease Control and Prevention) The water temperature is not matter.
The primary goal of hand washing is mechanically removing germs.
5- Dry your hands.
Use a clean towel or air dryer to dry your hands. Wet hands are more likely to transfer bacteria than dry hands.
It is better to Use a clean towel or a single-use paper towel, as shared towels can become contaminated.
Conclusion
Hand washing is a critical practice in maintaining food safety.
Food handlers must understand that their hands can harbor dangerous pathogens, transferring them to food and ultimately to consumers.
Use the correct order of steps to wash your hands efficiently.
Wet your hands
Apply soap
Scrub them well for 20 seconds
Rinse your hands
Dry them using a single-use paper towel.
The simple act of thorough hand washing can prevent the spread of harmful bacteria and viruses, safeguarding public health.
We can also improve the quality and safety of our food following many other practices, check this post.
