Tuesday Bare Essentials - Proper Hand Washing, Protect Your Buisness, Protect Your Employees

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While we all wash our hands daily, washing your hands before food preparation requires that additional steps and precautions are taken. Prosthetic devices should be washed similar to natural skin. Hands should be washed only in designated hand washing stations, not in sinks for washing cookware, prepping food, or utility sinks. Hand sinks should have signage instructing workers to wash hands, and a garbage container for paper hand towels.

Additional guidelines include:
•    Use warm water (100°F/38°C)
•    Wet hands and arms to elbows
•    Apply approved hand soap
•    Rub hands and forearms for at least 10 to 15 seconds
•    Pay attention to the area between fingers, under nails, and fingertips
•    Rinse using warm water
•    Dry hands and arms with paper towels or air-drying machines
•    Use a paper towel to turn off the faucet, and to open restroom doors