Key Takeaways
- Scrub hands for at least 20 seconds when washing
- Use warm water, soap, and dry with single-use towels
- Wash hands before starting work and after any contamination risk
- Hand sanitizer supplements but never replaces handwashing
- Always use designated handwashing sinks, never prep sinks
Last updated: January 2026
1.1 Proper Handwashing
Handwashing is the single most important thing you can do to prevent the spread of foodborne illness. According to the CDC, proper handwashing can reduce the risk of spreading pathogens by up to 50%.
The Five Steps of Handwashing
Follow these steps every time you wash your hands:
- Wet your hands with clean, warm running water (at least 100°F/38°C)
- Apply soap and lather thoroughly
- Scrub all surfaces for at least 20 seconds (fingertips, between fingers, back of hands, under nails)
- Rinse thoroughly under clean running water
- Dry with a single-use paper towel or air dryer
Memory Tip: The 20-second rule equals singing "Happy Birthday" twice or the ABCs once.
When to Wash Your Hands
You MUST wash your hands:
| Situation | Why It Matters |
|---|---|
| Before starting work | Remove contaminants from outside |
| Before putting on gloves | Gloves aren't a substitute for clean hands |
| After using the restroom | Fecal-oral transmission is #1 cause of outbreaks |
| After touching raw meat/poultry | Prevent cross-contamination |
| After handling garbage | Bacteria and viruses on waste |
| After eating, drinking, or smoking | Mouth contains bacteria |
| After sneezing, coughing, or touching face | Prevent respiratory spread |
| After touching hair, skin, or wounds | Skin bacteria transfer |
| After handling chemicals | Remove chemical residue |
| After handling money | Currency carries pathogens |
| After taking a break | Re-entering food prep areas |
| When switching tasks | Between raw and ready-to-eat foods |
Where to Wash Hands
Always use a designated handwashing sink. Never wash hands in:
- Prep sinks
- Dishwashing sinks
- Mop sinks
- Utility sinks
The handwashing sink must have:
- Hot and cold running water
- Soap dispenser
- Single-use towels or air dryer
- Easy access (not blocked)
Common Handwashing Mistakes
| Mistake | Problem |
|---|---|
| Not scrubbing long enough | 20 seconds minimum required |
| Skipping under fingernails | Bacteria hide here |
| Using dirty towels | Recontamination |
| Touching faucet after washing | Recontamination |
| Not drying properly | Wet hands spread germs more easily |
| Using hand sanitizer instead | Sanitizer doesn't replace soap and water |
For the Exam: Hand sanitizer is NOT a substitute for handwashing. It can only be used as a supplement AFTER washing hands.
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Test Your Knowledge
How long should you scrub your hands when washing them?
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Test Your Knowledge
When should food handlers wash their hands?
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Test Your Knowledge
Can hand sanitizer replace handwashing for food handlers?
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