Food safety coaching (Part 1)- Handwashing

### **Food Safety Coaching (Part 1) – Handwashing**

Proper handwashing is one of the simplest and most effective ways to prevent the spread of harmful bacteria, viruses, and other contaminants in a food preparation environment. It is a crucial step in ensuring food safety and protecting consumers from foodborne illnesses.

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### **Why Handwashing is Important**
1. **Removes Contaminants:**
- Hands can pick up dirt, bacteria, viruses, and allergens from raw foods, surfaces, or the environment. Washing hands removes these contaminants before they spread to food.

2. **Prevents Cross-Contamination:**
- Proper handwashing stops the transfer of harmful microorganisms between raw and ready-to-eat foods.

3. **Protects Public Health:**
- Effective hand hygiene minimizes the risk of foodborne outbreaks and ensures compliance with food safety regulations.

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### **When to Wash Your Hands**
Food handlers must wash their hands:
- **Before:**
- Starting work or handling food.
- Preparing or serving ready-to-eat foods.
- **After:**
- Handling raw meat, poultry, seafood, or eggs.
- Using the restroom.
- Touching hair, face, or any part of the body.
- Sneezing, coughing, or blowing the nose.
- Cleaning, taking out the trash, or handling dirty equipment.
- Handling allergens if preparing allergen-free foods.

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### **How to Wash Hands Properly**
Follow these six steps to ensure thorough handwashing:

1. **Wet Hands:**
- Use clean, warm running water to wet hands thoroughly.

2. **Apply Soap:**
- Use liquid or bar soap. Avoid antibacterial soaps unless required by local regulations.

3. **Lather and Scrub:**
- Scrub hands, including the back of hands, between fingers, under nails, and up to the wrists.
- Scrub for at least **20 seconds** (sing “Happy Birthday” twice as a timing guide).

4. **Rinse:**
- Use clean, running water to rinse off all soap thoroughly.

5. **Dry Hands:**
- Use a disposable paper towel or an air dryer. Avoid cloth towels as they can harbor bacteria.

6. **Turn Off the Tap:**
- Use the paper towel to turn off the faucet to avoid recontamination.

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### **Facilities for Handwashing**
To encourage proper handwashing, food establishments must:
- **Provide Designated Handwashing Stations:**
- Separate from food preparation sinks.
- Equipped with soap dispensers, warm water, and disposable towels or air dryers.
- **Ensure Availability of Supplies:**
- Regularly stock soap, towels, and sanitizer.
- **Post Clear Signage:**
- Place handwashing reminders near sinks to reinforce good practices.

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### **Common Handwashing Mistakes to Avoid**
1. **Skipping Steps:**
- Rushing through or skipping steps like lathering or drying leaves hands inadequately cleaned.

2. **Reusing Dirty Towels:**
- Cloth towels can spread bacteria. Always use disposable towels or air dryers.

3. **Neglecting Nails and Wrists:**
- Harmful bacteria can hide under nails or on wrists if not washed thoroughly.

4. **Touching Contaminated Surfaces After Washing:**
- Re-contaminating hands by touching dirty faucets, surfaces, or equipment undoes the benefits of handwashing.

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### **Tips for Success**
- **Train Employees:**
- Teach all staff the importance of handwashing and proper techniques.
- **Supervise Compliance:**
- Regularly monitor employees to ensure they are washing hands correctly and at appropriate times.
- **Provide Visual Aids:**
- Use posters or videos to demonstrate proper handwashing techniques and reinforce practices.

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### **Key Reminder**
Handwashing is a simple, cost-effective practice that can prevent serious food safety risks. By washing hands thoroughly and at the right times, food handlers play a crucial role in ensuring a safe and hygienic environment.

Would you like guidance on creating training materials or signage for handwashing practices?