Washing hands thoroughly with soap and warm running water to remove micro-organisms before and during food handling.
Washing hands thoroughly with soap and warm running water to remove micro-organisms before and during food handling. Handwashing is the single most important personal hygiene habit for preventing foodborne illness. Hands easily pick up bacteria and viruses from raw food, rubbish, cleaning tasks and the toilet, then transfer them to ready-to-eat food. Standard 3.2.2 requires food handlers to wash their hands whenever their hands are likely to be a source of contamination, and to use the hand basin provided for that purpose rather than a sink used for food or equipment. Effective handwashing is a technique, not just a rinse. It means wetting hands with warm running water, applying soap, rubbing all surfaces including between fingers, under nails and up the wrists for enough time to lift and remove soil, then rinsing and drying thoroughly with a single-use towel or a hand dryer. Drying matters because damp hands transfer bacteria more readily than dry ones. Australian food businesses must provide dedicated hand basins with warm running water, soap and a hygienic means of drying hands, kept for handwashing only. Staff are expected to wash hands before starting work and handling food, after handling raw food, after using the toilet, after touching their face or hair, after handling rubbish or chemicals, after coughing or sneezing, and after breaks. Many kitchens post a handwashing sign above the basin as a reminder and cover the technique during induction. Where gloves are used they are not a substitute for handwashing; hands must be washed before putting gloves on and gloves changed regularly, because a small tear or reused glove can spread contamination just as bare hands would. A deli worker finishes breaking down a carton of raw chicken, then is asked to serve a customer a ham sandwich. Before touching the ready-to-eat ham and bread, he goes to the hand basin, washes with soap and warm water for the full technique, and dries with a paper towel. That single step stops Campylobacter or Salmonella from the raw chicken reaching the customer's sandwich.
Frequently asked questions
When must food handlers wash their hands?
Before handling food and after anything that could contaminate hands: using the toilet, handling raw food, touching the face or hair, handling rubbish or chemicals, coughing or sneezing, and returning from breaks. Wash whenever hands could be a source of contamination.
How long should handwashing take?
Long enough to wet, lather all surfaces including between fingers and under nails, rinse and dry thoroughly. The lathering step is the key part; rushing a quick rinse does not remove enough micro-organisms.
Can I use a food preparation sink to wash my hands?
No. The Code requires a hand basin used only for washing hands, supplied with warm running water and soap. Using a food or equipment sink risks contaminating food contact areas.
Do gloves replace the need to wash hands?
No. Gloves are an extra measure, not a substitute. Wash hands before putting gloves on, change gloves regularly and between tasks, and wash again when you remove them, because gloves can tear or spread contamination if reused.
Is hand sanitiser enough on its own?
Hand sanitiser can supplement washing but does not replace it, especially when hands are visibly soiled or greasy. Soap and warm running water physically remove dirt and micro-organisms that sanitiser alone may not.
