Handwashing 101

What may seem like common sense to many is often overlooked or under utilized. Clean hands are essential for a sanitary work place and for preventing contamination of any kind. Now more than ever, handwashing is on the front lines to prevent the spread of viruses, bacterias, or any other contaminatnts. Even if handwashing is enforced or a requirment, chances are that some key preventative steps are lost in the cycle of the mundane chore. Here are a few tips to help ensure that handwashing is followed through and through. 

Handwashing stations

Although is seems remedial, handwashing stations should be made readily available to all staff and accessible from all job sites or workstations. Hand washing stations should be maintained and kept clean and sanitary (Don't want to run the risk of the handwashing station to be the point of contamination). Policies can be reinforced by posting posters to remind handwashing protocols and guidelines. Feel free to use this post as a reference.

Your handwashing station should include:

How to Properly Wash Hands

  • Step 1 - Rinse Hands Thoroughly with water. Make sure all surfaces are wet.
  • Step 2 - Apply Adequate amount of Soap and lather thoroughly. Rub Palms together in lateral and circular motions.
  • Step 3 - Lace fingers together and apply friction to scrub between digits.
  • Step 4 - Use fingernails to scrub into creases on palms. Include thumb and little finger. Switch hands and repeat. 
  • Step 5 Wash tops of hands, fingers, thumbs and wrists. These are often most overlooked.
  • Step 6 - After 20 seconds, rinse thoroughly, and then dry with paper towles.

TC How to Wash Hands


Click here for Coronavirus Precautions for Food Production Facilities.

Click here for an excellent handwashing video.