Hand Washing

Subject: Handwashing

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

All employees must wash hands at labeled hand sinks or handwashing stations. Hands must not be washed at dishwashing, food or mop sinks.

Handwashing steps are as follows:

• Turn on water and adjust to a comfortably warm temperature.

• Soap hands and lower forearms.

• Scrub for 20 seconds.

• Rinse well.

• Continue to leave the water running.

• Dry your hands thoroughly with a paper towel.

• Avoid recontamination of hands by using paper towel or other barrier to turn off faucet handles.

• Discard paper towel in appropriate waste container.

When must all employees wash hands?

• At beginning of shift.

• After using the restroom.

• After coughing, sneezing.

• After leaving the processing area for any reason, before you return.

• Between touching raw food (Red Zone) and ready-to-eat (Green Zone) food.

• Between glove changes.

• After using cleaning chemicals.

• After handling dirty dishes.

• After touching hair or any body part.

• During food preparation before switching to different products to prevent cross-contamination.

• After coming in contact with anything outside of the zone and product you are working with (dishwashing, trash receptacles, radio playlist, etc.)

Who will makes sure it's done and how?

• Team leaders are expected to continually model appropriate handwashing practices for employees.

• Team leaders shall monitor employee handwashing.

• Facilities staff must assure that hand sinks and handwashing stations, including bathrooms, are supplied with soap and paper towels.

• Team leaders shall monitor hand sinks to assure that sinks have the necessary supplies including waste receptacles. Facilities shall assure that necessary supplies are in stock and accessible.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately wash hands or don't keep handsinks and handwashing stations supplied.

• Team leaders will ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately.

• Team leaders must notify Director of any handwashing problems that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator

Document available here - 1.1 Handwashing SOP