How to Wash Hands Properly

Proper handwashing is the most reliable daily control measure for reducing contamination risks in food handling. Effective handwashing removes dirt, organic matter, and microorganisms from the skin and under fingernails. To be effective, it must be done at the correct times and using a complete technique that covers all hand surfaces for an adequate duration.

Learning Objective

By the end of this topic, you will be able to perform a complete, standardized handwashing procedure that meets common food safety expectations (GMP/HACCP-aligned) and reduces the risk of transferring pathogens to food, utensils, and contact surfaces.

Standard Handwashing Method (Step-by-Step)

Perform the following steps at a designated handwashing sink using running potable water, liquid soap, and single-use paper towels (or an approved hygienic drying method).

1) Wet Hands and Wrists

• Turn on the tap and adjust to a comfortable temperature.
• Wet hands and wrists thoroughly under running water.
• Ensure all skin surfaces to be washed are wet before applying soap.

Why it matters: Wetting helps soap spread evenly and improves removal of microorganisms and soil.

2) Apply Soap

• Use enough soap to cover all hand surfaces.
• Prefer liquid soap from a dispenser (more sanitary than bar soap in food environments).

Why it matters: Soap lifts oils and debris that can hold microorganisms and reduces microbial load during scrubbing and rinsing.

3) Scrub All Surfaces Thoroughly (Minimum Time)

Scrub vigorously to create lather and friction. Use a systematic pattern to ensure full coverage.

Scrub duration:

• Aim for at least 20 seconds of active scrubbing (or follow your workplace/regulatory requirement if longer).
• Scrub longer if hands are heavily soiled.

Coverage Checklist (Do Not Skip These Areas)

Scrub each area carefully:

1. Palms (palm to palm)
2. Backs of hands (right palm over left dorsum and vice versa)
3. Between fingers (interlaced fingers)
4. Fingertips and under nails (rub fingertips in opposite palm)
5. Thumbs (rotational rubbing around each thumb)
6. Wrists and lower forearms (especially if exposed)

Important technique notes:

• Use friction—light rubbing is not sufficient.
• Pay special attention to fingertips, as they most frequently contact food and surfaces.
• Keep nails short and clean; avoid artificial nails and nail polish if required by policy.

4) Rinse Completely Under Running Water

• Rinse hands and wrists thoroughly to remove soap and loosened contaminants.
• Keep hands positioned so water runs from wrists to fingertips, helping contaminants wash off rather than run up the arms.

Why it matters: Incomplete rinsing can leave residues that attract dirt and reduce glove comfort/compliance.

5) Dry Hands Completely

• Dry with a single-use paper towel (preferred in most food operations).
• Dry thoroughly—especially fingertips and between fingers.

Why it matters: Wet hands transfer microorganisms more easily than dry hands. Proper drying is a key part of effective hand hygiene.

6) Turn Off the Tap Hygienically

• Use the paper towel (or an elbow/foot control if available) to turn off the tap.
• Avoid touching the faucet directly with clean hands after washing.

Why it matters: Faucet handles may be contaminated from pre-wash contact.

Quality Standards for Effective Handwashing

Adequate Time

• At least 20 seconds of scrubbing is a practical minimum in most food settings.
• Longer scrubbing may be needed after handling raw foods, waste, or when hands are visibly dirty.

Adequate Coverage

• A common failure is washing only palms. The highest-risk missed areas are:
  • Thumbs
  • Fingertips/under nails
  • Between fingers
  • Backs of hands
  • Wrists

Complete Drying

• Hands should feel dry, not damp. Damp hands increase transfer of microorganisms and make gloves more likely to tear.

Hand Sanitizer: When It Helps (and When It Does Not)

• Hand sanitizer may be used only as a supplement to handwashing when permitted by workplace policy.
• Do not use sanitizer as a replacement for handwashing, especially when:
  • Hands are visibly soiled
  • After handling raw meat/seafood/poultry/eggs
  • After restroom use
  • After handling garbage or cleaning chemicals

Key point: Soap, friction, and rinsing physically remove contaminants; sanitizer does not remove dirt or grease.

Common Mistakes to Avoid

• Rinsing quickly without sufficient scrubbing time
• Missing thumbs, fingertips, nail areas, and between fingers
• Turning off taps with clean bare hands
• Wiping hands on aprons, uniforms, or reusable cloths
• Putting gloves on while hands are still wet
• Using the handwashing sink for dumping liquids, washing utensils, or storing items (this creates contamination risk and discourages compliance)

Practical Standard to Follow On-the-Job

A complete handwashing cycle should consistently include:

Wet → Soap → Scrub all surfaces (≥ 20 seconds) → Rinse → Dry → Turn off taps hygienically

This method supports everyday compliance with food safety expectations and reduces the likelihood of cross-contamination in food handling operations.