Lecture Notes: Importance of Handwashing in Food Safety

Key Points

• Main Cause of Foodborne Illness: Poor handwashing and personal hygiene.
• Critical Action: Washing hands thoroughly to prevent spreading germs.

Steps for Proper Handwashing

1. Wet Hands
   • Use warm water.
2. Apply Soap
   • Plenty of soap.
3. Lathering
   • Rub palms together out of the stream of water.
   • Include fingers, backs of hands, thumbs, wrists, fingertips, and under nails.
   • Spend 10-15 seconds on this.
4. Rinse Hands
   • Use warm water.
5. Dry Hands
   • Use a paper towel.
6. Turn Off Water
   • Use the paper towel to turn off the water.

When to Wash Hands

• After touching face, nose, or scratching an itch.
• After cracking eggs or handling raw meat.
• After touching surfaces or equipment used with raw meat.
• After sneezing or coughing.
• After handling trash or dirty dishes.
• Before and after putting on new gloves.
• After touching animals.
• After using chemicals.
• After smoking or taking a break.
• If unsure, wash hands anyway.

Important Reminders

• Multiple Times: Wash hands in the bathroom and again upon entering the kitchen.
• Designated Sinks: Use designated handwashing sinks, not for washing food or utensils to avoid cross-contamination.
• Most Important Tool: Handwashing is the most important food safety tool to prevent spreading germs.