Handwashing is a critical aspect of food safety. It helps prevent the spread of harmful bacteria and viruses. These microorganisms can cause foodborne illnesses. Here’s a comprehensive overview:

Why Handwashing is Important:

1. Prevents Contamination: Hands can carry millions of microorganisms that can transfer to food, cooking surfaces, and utensils.
2. Stops Pathogen Spread: Many foodborne illnesses like E. Coli, Salmonella, and norovirus can be transmitted through unwashed hands.

When to Wash Hands:

• Before starting food preparation
• After handling raw meat, poultry, or seafood
• After touching trash or garbage
• After using the bathroom
• After touching pets
• After coughing, sneezing, or blowing your nose
• After handling money
• After touching shared surfaces

Proper Handwashing Technique:

1. Use clean, running water (warm or cold)
2. Apply soap and lather thoroughly
3. Scrub all hand surfaces, including:
   • Palms
   • Back of hands
   • Between fingers
   • Under fingernails
4. Scrub for at least 20 seconds (about the time it takes to sing “Happy Birthday” twice)
5. Rinse thoroughly under running water
6. Dry with a clean towel or air dry

Additional Food Safety Tips:

• Use hand sanitizer if soap and water aren’t available, but it’s not a complete substitute
• Keep fingernails short and clean
• Remove jewelry when preparing food
• Use disposable gloves when handling ready-to-eat foods
• Change gloves frequently and wash hands when changing gloves

Common Mistakes to Avoid:

• Washing hands in standing water
• Not using soap
• Not scrubbing long enough
• Touching contaminated surfaces after washing
• Using dirty towels to dry hands

Follow these handwashing guidelines closely. You can significantly reduce the risk of foodborne illness. This practice keeps you and others safe during food preparation.

Here is a visual of the Handwashing steps according to the FDA: http://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling.