PURPOSE: To prevent foodborne illness by contaminated hands.
SCOPE: This procedure applies to anyone who handle, prepare, and serve food.
KEY WORDS: Handwashing, Cross-Contamination
INSTRUCTIONS:
Train foodservice employees on using the procedures in this SOP.
Follow State or local health department requirements.
Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.
Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing.
Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms.
Keep handwashing sinks accessible anytime employees are present.
Wash hands:
Before starting work
During food preparation
When moving from one food preparation area to another
Before putting on or changing gloves
After using the toilet
After sneezing, coughing, or using a handkerchief or tissue
After touching hair, face, or body
After smoking, eating, drinking, or chewing gum or tobacco
After handling raw meats, poultry, or fish
After any clean up activity such as sweeping, mopping, or wiping counters
After touching dirty dishes, equipment, or utensils
After handling trash
After handling money
After any time the hands may become contaminated
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