A food worker should wash their hands in the following places:
- Handwashing Sink: This is the designated area for food workers to wash their hands. It should be equipped with:
- Running hot and cold water
- Soap
- Disposable paper towels or an air dryer for drying hands
- A trash can for disposing of paper towels
- Not in Food Preparation Areas: Hands should never be washed in food preparation sinks, dishwashing sinks, or any sink that is not designated for handwashing. This prevents cross-contamination.
- Before and After Handling Food: Workers must wash their hands:
- Before starting to prepare food
- After touching raw meat, poultry, fish, eggs, or unwashed produce
- After using the restroom
- After eating, drinking, or smoking
- After handling trash or cleaning materials
- After touching high-contact surfaces like door handles or phones
In food establishments, clear signage and proper training are essential to ensure that employees understand and follow proper handwashing procedures.
