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Time as Control

In: Business and Management

Submitted By danab55
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Washing Hands

PURPOSE: To prevent foodborne illness by contaminated hands.

SCOPE: This procedure applies to anyone who handle, prepare, and serve food.

KEY WORDS: Handwashing, Cross-Contamination

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.
4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing.
5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms.
6. Keep handwashing sinks accessible anytime employees are present.
7. Wash hands: • Before starting work • During food preparation • When moving from one food preparation area to another • Before putting on or changing gloves • After using the toilet • After sneezing, coughing, or using a handkerchief or tissue • After touching hair, face, or body • After smoking, eating, drinking, or chewing gum or tobacco • After handling raw meats, poultry, or fish • After any clean up activity such as sweeping, mopping, or wiping counters • After touching dirty dishes, equipment, or utensils • After handling trash • After handling money • After any time the hands may become contaminated

Washing Hands, continued

INSTRUCTIONS, continued:
8. Follow proper handwashing procedures as indicated below: • Wet hands and forearms with warm, running water at least 100 ºF and apply soap. • Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse…...

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