HACCPHACCP and Hand Washingand Hand Washing

“It’s in your hands”

Hand washing is one of the best ways to prevent foodborne illness

Nutrition Services employees should wash hands: Before starting work After handling raw foods After touching hair, face, ears, eyes,

etc. After touching soiled clothing, towels,

and wash cloths After sneezing or coughing Smoking or chewing tobacco Eating or drinking Cleaning

Start at a sink set up for hand washing:

The sink should be clearly labeled:

“Hand Washing Sink”Do not wash hands in a sink used for food prep

or dish washing!!!!

A hand washing sink must have:

•Hot and Cold Water

•Paper Towels

•Soap*The automatic faucet must flow for a minimum of 15 seconds.

Remove all rings (a plain wedding band is allowed). Nutrition Services employees should keep fingernails short and clean.

Moisten hands and forearms with warm water & apply soap

Rub soaped hands together and lower arms for at least 20 seconds

Keep scrubbing…

And scrubbing….

Then rinse with very warm to hot water

Double wash (reapply soap and rinse again):

•After using the restroom

•After a cough or sneeze

•Coming in contact with any bodily fluids

•Smoking or using tobacco

•After eating or drinking

Dry hands with a paper towel

Turn off water using the paper towel

Put on disposable gloves if:

You will be handling ready to eat foods or serving foods

Quiz:

Nutrition Services employees should wash their hands for at least:

5 seconds

10 seconds or longer

20 seconds or longer

A

B

C

C. 20 seconds or longer!

Quiz:Double hand washing is required after:

Preparing vegetables.

Using the restroom.

A

B

Correct!

B. Using the restroom

Congratulations! You’ve completed the “Hand Washing Tutorial!”

Questions?

Contact your Program Manager

The End

Oops!

The correct answer is:

C. Nutrition Service employees should was their hands for 20 seconds or longer!

Oops!

The correct answer is:

B. Using the restroom

Nutrition Service employees should double wash their hands after using the restroom.