Proper Hand washing is the single-most important way to keep the Vermont public safe from the spread of germs associated with food-borne illness. When you engage in common activities like nose blowing, using the restroom or touching your face can contaminate hands with potentially deadly bacteria. Germs can even spread to food if you fail to wash your hands frequently, thoroughly and properly.
Proper Hand washing is the single-most important way to keep the Vermont public safe
You learn taking the vtFoodhandlers course, that Washing frequently means washing hands each time it is required.
Here is a list of the important times for proper hand washing. Hands must be washed:
- After using the toilet.
- After coughing, sneezing, using a tissue or handkerchief, using tobacco, eating or drinking.
- Before preparing foods or putting on gloves.
- After touching human body parts (other than clean arms or hands).
- During food preparation when switching from working with raw meats and fish to ready-to-eat foods.
- After caring for or touching an animal.
- After changing baby.
- After engaging in any activities that might contaminate the hands, like taking out garbage, handling soiled utensils or equipment, handling cleaning chemicals.
Thorough hand washing means, scrub your hands with soap and water for at least 20 seconds.
Proper hand washing means In addition to scrubbing your hands with soap and water for at least 20 seconds, you also thoroughly clean between fingers and underneath fingernails.
Also note, if clutter surrounds your sink used for hand washing or if it is difficult to access, then it is probably the wrong sink. The Vermont Food Code clearly states that hand washing sinks must be dedicated and accessible. Hand washing lavatories need to be equipped with liquid or powder soap, hot water, and a hand drying device (no cloth towels). Disposable nail brushes, and a sanitizing solution are also recommended.