文档介绍：Hand Washing Introduction Poor personal hygiene is a major cont ributing factor to food borne illness. Many bacteria and viruses that cause f ood borne illnesses can be transferred by people to food. The bacteria and viruses can be carried on a foodservice worker's nose, hair, skin, and under the fingernails. People that handle food can keep harmful bacteria and viruses from contaminating food by proper handwashing. Handwashing Procedures Although washing hands seems easy, ther e is a proper way to wash hands to ensure clean results and keep food safe. Pr oper handwashing is a barrier to food contaminants and it is every employee' s responsibility. Fo llow these simple mended steps. Step Procedure 1 Wet hands and arms with hot (110°F) water. 2 Use an antibacterial soap and lather hands and arms. 3 Wash hands and arms thoroughly. A nail brush may be used to clean under the nails and between fingers. 4 Wash for about 20 seconds. 5 Rinse thoroughly under hot running water. 6 Dry hands with a disposable towel or a hot air dryer. Do not use kitchen utensil or cleaning towels. When to Wash Hands Your own es first. Therefore, it is important to wash hands frequently and after any possibility of contamination. Always wash your hands. ? After using the toilet. ? After coughing, sneezing, eating, drinking, smoking, or touching your skin or hair. ?