Handwashing Practices

Mohave County
Department of PUBLIC HEALTH
700 W. Beale Street, Kingman AZ

Handwashing Practices

Handwashing is the single most effective means of preventing the spread of bacteria and viruses which cause foodborne illness. Disease causing organisms that can not be seen can be transferred from unwashed hands to food and food equipment. Proper and frequent handwashing can be the most effective control to limit contamination to food, utensils and equipment. Proper handwashing can also help reduce the spread of bacteria and viruses that cause other illnesses.

When to wash hands:

The most common microbes that cause foodborne illness:

Before starting to work with food, utensils, or equipment

Hapatitis A

During food preparation

Shigella

When switching between raw foods and ready-to-eat foods

Samonella

After handling soiled utensils and equipment

E.coli 0157:H7

After coughing, sneezing, using a tissue, or using tobacco products

Campylobacter

After eating and drinking

After touching any exposed skin

After handling animals

After using the toilet

Proper Handwashing Techniques:

1. wet hands	2. apply soap
3. briskly rub hands for at least twenty seconds	4. clean between fingers and under fingernails
5. rinse your hands thoroughly under running water	6. dry hands with single-use paper towel or warm-air hand dryer
7. turn off water with paper towel	8. discard paper towel

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