Promoting Good Handwashing Behaviors

When you’re in a bathroom at a restaurant, you are bound to see a sign that reads ‘Employees Must Wash Hands Before Returning to Work’.

When else should employees be washing their hands? The FDA advises that hands be washed after the following:

• Eating
• Drinking
• Using tobacco
• Coughing
• Sneezing
• Using tissue
• Preparing raw animal products
• Handling dirty equipment
• Touching the body (such as scratching your nose)

 

Food service workers handle raw meat and could transfer pathogens to prepared food if they do not wash their hands in between. If employees do not wash their hands, the chances are higher for allergen cross-contamination or the spread of foodborne illnesses.

Handwashing stations should be checked throughout the day for supplies. The basics of every handwashing station are soap, disposable drying towels, and a trashcan to easily throw away any towels.

Install Handwashing Technology

A great way to ensure safe handwashing is to utilize technology. Installing automatic faucets throughout not only the bathroom but the kitchen will help stop the spread of germs. If you want to ensure that employees are washing their hands for an appropriate amount of time, timers and sensors can be installed on the faucets. To support handwashing compliance, the sensor can even send automated reports on the amount of time each person spends washing their hands.

It is essential to promote good handwashing behaviors in your restaurant. It’s the first step in reducing the spread of germs, allergens, and foodborne illnesses.

Download our Food Safety Ebook to learn how to protect your restaurant (and your brand) from the common sources of contamination.