Restaurant handwashing procedure

The correct handwashing sequence for food service — when to do it, how to do it, and how to confirm it was done right.

• Wet hands under warm running water — Water temperature should be warm — not cold (ineffective) and not scalding. Wet both hands fully before applying soap.
• Apply soap and lather for at least 20 seconds — Use enough soap to create a full lather. Cover the backs of hands, between fingers, and under nails. The 20-second minimum is non-negotiable — use the time to ensure full coverage.
• Scrub all surfaces thoroughly — Scrub palms, backs of hands, between each finger, and under fingernails. This is the step most people cut short. Under-nail bacteria is a significant contamination risk.
• Rinse completely under running water — Rinse until all soap is removed. Soap residue left on skin can cause irritation and reduces compliance over a shift.
• Dry with a single-use paper towel — Air drying is not acceptable in food service — it recontaminates. Use a single-use paper towel. Use the towel to turn off the tap and open the door to avoid recontamination.

Sign up to see 1 more item.