Introduction to Proper Handwashing
Proper handwashing is the single most important action food service workers can take to prevent the spread of foodborne illness. Contaminated hands can easily transfer bacteria, viruses, and other pathogens to food, equipment, and surfaces, leading to cross-contamination. ServSafe, the premier food safety training program, outlines a simple yet highly effective five-step procedure to ensure hands are cleaned thoroughly. Adhering to these steps is not only a regulatory requirement in many jurisdictions but also a moral and professional obligation for anyone working with food.
The ServSafe guidelines emphasize that handwashing is a "loosening" and "removal" process, not a "killing" or sanitizing one. The combination of warm water, soap, and vigorous friction effectively dislodges dirt and pathogens, which are then rinsed away. Hand sanitizers, while useful, are not a substitute for proper handwashing, especially in food service environments. They can reduce germs but do not remove all types of pathogens or visible dirt.
The 5 ServSafe Steps to Handwashing
Here is a detailed breakdown of the five essential steps:
Step 1: Wet Hands and Arms
Begin by wetting your hands and lower arms with clean, running warm water. ServSafe recommends a water temperature of at least 100°F (38°C). Using a comfortable temperature helps ensure that employees will follow the procedure consistently without fear of scalding, but the warmth also helps create a better lather with the soap. Do not use standing water, as it may already be contaminated.
Step 2: Apply Soap
Next, apply enough soap to build up a good, vigorous lather. The type of soap is less important than the process itself; antibacterial soaps have not been proven to be more effective than regular soap for this purpose. Dispensing soap from a touch-free system or a sealed bag system is often recommended to prevent the soap itself from becoming contaminated.
Step 3: Scrub Vigorously
This is the most critical step for removing pathogens. Scrub your hands and arms vigorously for at least 10 to 15 seconds. Pay close attention to all areas: the backs of your hands, between your fingers, your wrists, and especially under your fingernails, as these are common hiding spots for germs. The total handwashing process, from start to finish, should take at least 20 seconds, allowing for time to wet, apply soap, rinse, and dry.
Step 4: Rinse Thoroughly
With your hands pointed downward to prevent recontamination, rinse all soap and residue off your hands and arms under clean, running warm water. This ensures all the loosened pathogens and dirt are washed down the drain. Keeping hands pointed down helps to prevent dirty water from running back up your arm and onto your clean hands.
Step 5: Dry Hands and Arms
Dry your hands and arms using a single-use paper towel or a warm-air hand dryer. Using a shared cloth towel can lead to recontamination and is not an acceptable practice. If using a paper towel, you can use it to turn off the faucet before disposing of it, which prevents you from touching a potentially dirty faucet handle with your newly cleaned hands.
Comparing Handwashing vs. Hand Sanitizer Use
| Feature | ServSafe Handwashing (Soap and Water) | Hand Sanitizer (Minimum 60% Alcohol) |
|---|---|---|
| Effectiveness | Loosens and physically removes dirt, debris, and most pathogens from hands. | Kills some bacteria and viruses but does not remove dirt, grease, or all types of germs. |
| Application | Performed at a designated handwashing sink with warm running water and soap. | Applied to the palm and rubbed over all surfaces of the hands until dry. |
| Frequency in Food Service | Required at specific times: before starting work, after handling raw meat, after using the restroom, before wearing gloves, etc.. | Not a substitute for handwashing, but can be used as an extra step for added hygiene after washing. |
| Removing Visible Soiling | Effective for removing all visible dirt and grime. | Ineffective at removing visible soiling; hands must be washed with soap and water if visibly dirty. |
| Preventing Recontamination | Requires the use of a clean, single-use paper towel to dry and to turn off the faucet. | Does not address the need to avoid touching potentially dirty surfaces like faucet handles. |
When to Wash Your Hands in Food Service
ServSafe training emphasizes that handwashing frequency is task-specific, not time-specific. There are many crucial moments when food handlers must wash their hands to prevent contamination:
- Before starting work
- Before and after handling raw meat, poultry, seafood, and eggs
- Before and after handling ready-to-eat foods
- Before putting on single-use gloves and after removing them
- After using the restroom
- After handling garbage or dirty equipment
- After touching hair, face, or body
- After eating, drinking, or smoking
- After touching money
- After sneezing, coughing, or blowing your nose
Conclusion
Mastering the 5 ServSafe steps to handwashing is foundational to food safety. The process of wetting, soaping, scrubbing, rinsing, and drying properly ensures that harmful pathogens are effectively removed from a food handler's hands. While it may seem like a simple procedure, shortcuts or omissions can have severe consequences, leading to foodborne illness. By consistently following this five-step method and understanding when handwashing is necessary, food service professionals can protect public health and maintain the highest standards of hygiene in any kitchen or food preparation area. Consistent and correct handwashing is the simplest and most effective defense against cross-contamination and the spread of disease.
For further reading on hand hygiene, visit the CDC's guidelines.
