Hand Washing 101
Okay, so you’ve heard it before. But for food handlers, the point can not be made often
enough: hand washing is the single-most important means of preventing the spread of
infection. Simple acts like blowing your nose, using the toilet or scratching your face can
contaminate hands with potentially deadly bacteria. Those germs can be spread to food if you
fail to wash your hands frequently and thoroughly. Here’s a little refresher course on hand
washing requirements for food workers:

When must hands be washed?
  • Before preparing foods or putting on gloves
  • After touching human body parts (other than clean arms or hands)
  • After using the toilet
  • After caring for or touching animals
  • After coughing, sneezing, using a tissue or handkerchief, using tobacco, eating or
    drinking
  • After engaging in any activities that might contaminate the hands, like taking out
    garbage, handling soiled utensils or equipment, handling cleaning chemicals
  • During food preparation when switching from working with raw to ready-to-eat foods
MCHD Home

Food:
Food Safety
Hand Washing
Safe Food
Temperature

Septic
Systems:
Aerobic System
Holding Tank
Sand Filters:
Buried
Recirculating
Sub-Surface
Seepage System
Waste Stabilation
Pond / Lagoon

Other:
Fees
Lead Poisoning Act
Lyme Disease