When Must A Food Handler Wash Their Hands?

When Must A Food Handler Wash Their Hands

When Must A Food Handler Wash Their Hands

A food handler must wash their hands immediately after they touch raw food or other items that can carry bacteria, like raw meat and eggs. They also must clean their hands before handling food and after using the bathroom or touching pets. If a food handler’s hands are visibly dirty, they must use soap and water to clean them before handling food.

The laws behind washing your hands in restaurants

Handwashing isn’t just for health and safety: it’s also key to avoiding legal trouble if your restaurant experiences an illness outbreak. When was the last time you washed your hands in your restaurant; While most states don’t require restaurants to have sinks with hot water, they mandate that employees wash their hands with soap and warm water before handling food.

And while most states don’t require employees to wear gloves when handling ready-to-eat foods, they do need them when handling raw meats or seafood. Always use gloves when preparing raw meat, poultry, or seafood.

And make sure that you throw away used gloves immediately after use never re-use them! These laws are designed to protect both customers and staff from getting sick from contaminated food.

If you want to learn more about these laws, check out our state-by-state guide on washing your hands in restaurants. (Note that we only cover some of the major requirements here.)

Laws vary by state, so contact your local health board for more information. And remember: Food handlers who fail to follow these rules can be held liable if they cause an illness outbreak at their restaurant.

Make sure all employees know how important it is to follow these rules! Extra vigilance could go a long way toward preventing costly lawsuits and keeping your business safe.

A study about hygiene and common sense

Common sense is essential when it comes to basic hygiene. But, in addition to being careful about what you eat, how you prepare it, and who prepares it for you, there’s one other thing we can do to keep ourselves healthy wash our hands.

It’s probably obvious, but nothing is more important than keeping your hands clean before eating. Wash your hands whenever you need to touch something that has been prepared by someone else.

Also, keep the soap on hand at home and in your office so you can easily take care of business if an urge hits at work or out in town. Washing up after any activity involving dirt or bacteria is vital for overall health and wellness.

Be sure to use antibacterial soap (not just regular soap) and hot water when washing up. This will help kill off germs that may have made their way onto your skin during activities like gardening, cleaning, or even walking outside.

Finally, remember to always wash your hands after using public restrooms. The number of germs lurking in public places like airports and bus stations is countless and they’re not afraid to make themselves at home on your skin!

Handwashing for food handlers

Before starting and after handling raw meat, poultry, seafood or eggs; touching body parts other than clean hands; coughing, sneezing, or contact with nose and mouth; handling soiled equipment or unwrapped single-service items; touching any surfaces not being washed.

Immediate washing recommended: Any time hands are dirty. Wash for at least 20 seconds: Hot water (at least 100 degrees F), soap, and friction. Rinse well under running water.

Dry thoroughly with a clean towel or air dryer. During food preparation and service pauses, perform hand hygiene: Clean fingernails. Apply appropriate hand sanitizer to all other surfaces of hands that touch exposed foods or unprotected/unwashed serving utensils/equipment.

Be sure to apply the product to the palm side of fingers and fingertips. Food service workers may also use antiseptic wipes for hand hygiene during food preparation, and service pauses if they have been trained to use them properly.

How do I deal with customers and co-workers who have bad hygiene?

We all know that keeping our hands clean is one of the essential things we can do to stay healthy. But what happens when someone in your office doesn’t; You might be surprised to learn just how easy it is for infections from colds to worse to spread through your workplace.

As disgusting as it sounds, if you don’t want to get sick or have people think you are, keep your distance from people who have bad hygiene.

If they work in your office and repeatedly refuse to wash their hands, let them go and hire someone who will keep themselves and others healthy. It’s better for everyone involved. In fact, according to research, 38 percent of employers say they’ve fired an employee due to poor hygiene habits!

That’s not something any business owner wants on their record. Keeping yourself and your employees healthy by maintaining good hygiene should be a top priority. Doing so shows that you care about their well-being and also increases productivity.

Workers who aren’t at risk of getting sick every time they use the bathroom can stay focused on work longer. And while there are some jobs where hand washing isn’t as important (airline pilots, anyone), being careful with germs keeps illnesses at bay during those times when exposure to sickness is more likely (like flu season). 

Infection Control

One of the most important things you can do to reduce your risk of foodborne illness is to keep clean. Use hot, soapy water or an alcohol-based sanitizer to thoroughly wash your hands whenever you touch raw foods or surfaces (before, during, and after preparing food).

Ensure that any tools used in preparing foods such as cutting boards and knives are thoroughly cleaned before moving on to another task. When in doubt, throw it out!

Remember: One contaminated item in your kitchen could cause a full-blown sickness for everyone involved. Maintaining proper hygiene is one way to help keep people safe from these perils.


Wash your hands! It is also important to remember to wash your hands thoroughly before and after handling food, particularly before starting preparation and after breaks or interruptions in production. Additionally, utensils and surfaces that have touched raw foods should not be used for any other purpose until they have been washed thoroughly.

If you are working with perishable foods, there is an increased risk of spreading bacteria quickly, which can lead to contamination of other foods (or people!). Using separate cutting boards and utensils can help prevent cross-contamination. By following these tips, you’ll be keeping everyone safe while staying on top of production!