Today's News / Health

Hand washing: Increase safety in 20 seconds

wash hands for healthHand 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.

Here are situations that call for washing your hands:

•    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.

Proper way to wash hands:

•    Before washing hands, remove any jewelry.
•    Wash hands only in the sink designated for handwashing.
•    Do not wash hands in a service sink or one used for washing utensils.

Follow these six steps:

To avoid re-contaminating their hands or surrogate prosthetic devices, food employees should use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

● Wet hands and exposed portion of forearms with warm water.

● Using soap, work up a lather that covers hands and forearms.

● Vigorously rub hands together for at least 20 seconds. Pay particular attention to the areas under the fingernails and between the fingers.

● Rinse hands and forearms in clean water.

● Dry hands and forearms.  

● Turn taps off with paper towel if available.

Source: Michigan State University

Did you enjoy this article? Click here to subscribe to ISHN.

You must login or register in order to post a comment.



Image Galleries

Scenes from the World of Safety

Sights, signs & symbols from the National Safety Congress & Expo held in San Diego, CA, September 15-18

3/31/15 11:00 am EST

Changes to NFPA 70E® – What You Need to Know

NFPA ® for Electrical Safety in the Workplace is revised every three years, providing the most up-to-date requirements for safe work practices to reduce exposure to electrical hazards. This program analyzes several significant changes in 70E ® and is designed to clarify the reasoning behind the changes, and assist in determining how the changes impact employees and employers.

ISHN Magazine


2015 March

Check out ISHN's March issue, which features articles about moisture wicking technology, toxic gas detection and fall protection.

Table Of Contents Subscribe


M:\General Shared\__AEC Store Katie Z\AEC Store\Images\ISHN\safetyfourth.jpg
Safety Engineering, 4th Edition

A practical, solutions-driven reference, Safety Engineering, 4th edition, has been completely revised and updated to reflect many of today’s issues in safety.

More Products

For Distributors Only - January 2015



For Distributors Only is ISHN's niche brand standard-sized magazine supplement aimed at an audience of 2,000 U.S. distributors that sell safety products. Circulation only goes to distributors. 



Facebook logo Twitter YouTubeLinkedIn Google + icon

ishn infographics

2012 US workplace deathsCheck out ISHN's new Infographic page! Learn more about worker safety through these interactive images. CLICK HERE to view the page.