When and how food handlers must wash hands under the Australian Food Standards Code — technique, timing, dedicated hand basins, and why gloves are not a…
Food handlers should wash their hands with warm running water and soap whenever they may be contaminated — before handling food, after using the toilet, after touching raw food, and after any break. The Australian Food Standards Code requires warm running water, soap, thorough drying with a single-use towel, and a dedicated hand basin. Scrub for around 20 seconds (FSANZ guidance suggests at least 15). Gloves never replace handwashing. Always confirm specific rules with your council or state food regulator. Key takeaways: Hands are the most common route for transferring harmful bacteria and viruses to food, so effective handwashing is one of the highest-impact controls in any kitchen.. Wash whenever hands are likely contaminated — before handling ready-to-eat food, after the toilet, after touching raw meat, and after breaks, coughing, sneezing or smoking.. Use the full technique: wet, soap, scrub all surfaces (FSANZ guidance suggests at least 15 seconds; around 20 is a common target), rinse under running water, and dry thoroughly with single-use paper towel.. A hand basin used only for handwashing, supplied with warm running water, soap and hand-drying, is generally required and must not be used for washing food or equipment.. Gloves are not a substitute for handwashing — wash before putting gloves on and change them regularly, because gloves can spread contamination just like bare hands.. Why handwashing matters so much in a food business Hands are the main vehicle for moving harmful microorganisms around a kitchen. Bacteria such as Salmonella and Campylobacter, and viruses like norovirus and hepatitis A, are frequently spread when contaminated hands touch ready-to-eat food. Many of these organisms come from raw meat, unwashed produce, dirty surfaces, rubbish and the toilet — all things hands routinely contact during a shift. The Australia New Zealand Food Standards Code — particularly Standard 3.2.2 (Food Safety Practices and General Requirements) — requires food handlers to take all practicable measures to prevent food contamination, and washing hands properly is a core part of that duty. Standard 3.2.3 (Food Premises and Equipment) sets the requirements for providing hand-washing facilities such as basins and warm water. The newer Standard 3.2.2A adds food safety management tools (like a food safety supervisor and food handler training) for many food service, catering and retail businesses, but the day-to-day handwashing duties themselves sit in Standard 3.2.2. Because a single lapse can contaminate a whole batch of food, handwashing is generally treated as a non-negotiable control rather than a nice-to-have. Getting it right protects customers, staff and the business's reputation. Hands transfer pathogens from raw food, surfaces, rubbish and the body to ready-to-eat food.. Proper washing physically removes soil and dramatically reduces microbial load.. It is a legal expectation under the Food Standards Code and enforced by councils and state or territory regulators.. It is low-cost and high-impact compared with most other food safety controls.. When food handlers must wash their hands The rule of thumb is simple: wash your hands whenever they are likely to be a source of contamination. In practice, that means washing at clearly defined trigger points throughout a shift, not just once at the start. Standard 3.2.2 specifically requires food handlers to wash their hands immediately before handling ready-to-eat food and immediately after using the toilet, and whenever hands may have become contaminated. Build these triggers into your routine so washing becomes automatic. If in doubt, wash — the cost of an extra wash is trivial compared with the cost of a foodborne illness outbreak. State and territory regulators may add further expectations, so check your local guidance. Before starting work and before handling any food, especially ready-to-eat food.. Immediately after using the toilet.. After handling raw meat, poultry, seafood or eggs, and before touching ready-to-eat food.. After touching your face, hair, nose or mouth, and after coughing, sneezing or blowing your nose.. After eating, drinking, smoking or vaping.. After handling rubbish, cleaning, or touching chemicals.. After taking a break, using a phone, or handling money.. After putting on, removing or changing gloves.. The correct handwashing technique, step by step Effective handwashing is a physical process — you are scrubbing soil and microorganisms off the skin and rinsing them away. Speed and thoroughness both matter. Use warm running water and liquid soap rather than a shared bar, and give particular attention to fingertips, thumbs, between fingers and under nails, which are commonly missed. Drying is part of the process, not an optional extra: wet hands transfer far more bacteria than dry hands, so always dry thoroughly with single-use paper towel or a hygienic hand-drying system. Cloth towels shared between staff should not be used. FSANZ guidance suggests scrubbing for at least 15 seconds; around 20 seconds is a widely used target, plus time to wet, rinse and dry.. Warm water helps soap work and improves compliance, but the mechanical scrubbing action does most of the work.. Antibacterial soap is not required — plain liquid soap used correctly is effective.. The dedicated hand basin: a legal essential Food premises are generally required to provide hand basins that are used only for washing hands, kept clean and accessible, and located where staff can reach them easily — typically near food handling and preparation areas and adjacent to toilets. A hand basin must not double as a sink for washing food, equipment or utensils, because that creates a cross-contamination risk and encourages people to skip proper washing. Under the Food Standards Code (Standard 3.2.3, supported by Standard 3.2.2), hand basins must generally be supplied with warm running water, a supply of soap, and a means of hygienically drying hands such as
How to wash your hands correctly
Turn on the tap at the dedicated hand basin and wet both hands thoroughly under warm running water. Wetting first helps the soap lather and spread across all skin surfaces.
Dispense enough liquid soap to cover both hands. Plain liquid soap is effective — antibacterial soap is not required. Avoid shared bar soap, which can harbour bacteria.
Rub your hands together vigorously, covering palms, backs of hands, between fingers, thumbs, fingertips and under the nails. FSANZ guidance suggests scrubbing for at least 15 seconds; around 20 seconds is a widely used target to physically remove soil and microorganisms.
Rinse all the soap and loosened soil off under warm running water, keeping hands lower than the wrists so water runs off the fingertips into the basin.
Dry your hands completely using single-use paper towel or a hygienic hand-drying system. Wet hands spread far more bacteria than dry hands, so do not skip this step. Use the towel to turn off the tap where practical, then bin it.
Frequently asked questions
How long should food handlers spend washing their hands?
FSANZ guidance suggests scrubbing for at least 15 seconds, and around 20 seconds is a widely used target — plus time to wet, rinse and dry. The scrubbing action is what removes soil and microorganisms, so cover palms, backs, between fingers, thumbs, fingertips and under the nails. Rushing is one of the most common reasons handwashing fails, so build the full routine into every wash.
Do gloves mean I don't have to wash my hands?
No. Gloves are not a substitute for handwashing. The outside of a glove becomes contaminated just like a bare hand, so you can still spread bacteria between raw and ready-to-eat food. Always wash your hands before putting gloves on, change gloves regularly and whenever they are damaged or soiled, and wash again before putting on a fresh pair.
What does the Food Standards Code require for hand basins?
Food premises generally must provide hand basins used only for washing hands, kept clean and accessible, and supplied with warm running water, soap and a hygienic means of drying such as single-use paper towel (Standards 3.2.2 and 3.2.3). Basins should be located near food handling areas and toilets. Exact requirements for number, placement and temperature can vary, so confirm the specifics with your local council or state food regulator.
Is antibacterial soap required for food handlers?
Generally no — plain liquid soap used with the correct technique is effective, because most of the benefit comes from the mechanical action of scrubbing and rinsing under running water. Antibacterial soap is not mandated by the Food Standards Code. Warm running water, adequate soap and thorough drying matter far more than the type of soap. Avoid shared bar soap, which can harbour bacteria.
When exactly must I wash my hands during a shift?
Wash whenever your hands may be contaminated: before handling food (especially ready-to-eat food), immediately after using the toilet, after handling raw meat, poultry, seafood or eggs, after touching your face, hair, nose or mouth, after coughing or sneezing, after eating, drinking or smoking, after handling rubbish or chemicals, after breaks, and every time you change gloves. When in doubt, wash.
Can I dry my hands on my apron or a tea towel?
No. Drying on an apron, uniform or shared cloth towel re-contaminates freshly washed hands and defeats the purpose of washing. Because wet hands transfer far more bacteria than dry hands, always dry thoroughly with single-use paper towel or a hygienic hand-drying system, then bin the towel. Keep drying supplies stocked at every hand basin at all times.