Hand washing is one of the best ways to prevent foodborne illness
Nutrition Services employees should wash hands: Before starting work After handling raw foods After touching hair, face, ears, eyes, etc. After touching soiled clothing, towels, and wash cloths After sneezing or coughing Smoking or chewing tobacco Eating or drinking Cleaning
Start at a sink set up for hand washing: The sink should be clearly labeled: Hand Washing Sink Do not wash hands in a sink used for food prep or dish washing!!!!
A hand washing sink must have: Hot and Cold Water Paper Towels Soap *The automatic faucet must flow for a minimum of 15 seconds.
Remove all rings (a plain wedding band is allowed). Nutrition Services employees should keep fingernails short and clean.
Moisten hands and forearms with warm water & apply soap
Rub soaped hands together and lower arms for at least 20 seconds