Hand washing is a vital tool in preventing the spread of bacteria and viruses that can cause infections and foodborne illness. People can be a significant source of harmful microorganisms. Proper handwashing by food employees is necessary to control direct and indirect contamination of food, utensils, and equipment.
• Before starting to work with food, utensils, or equipment.
• When switching between raw foods and ready-to-eat foods.
• After handling utensils and equipment that contact raw food or is re-soiled.
• After coughing, sneezing, using a tissue, or using tobacco products.
• After eating or drinking.
• After touching bare human body parts other than clean hands.
• After handling animals.
• After using the toilet room.
• At all other times as necessary during food preparation.