Help! Break the Germ Cycle!

Hand washing is practiced here! It's a must!

Hand washing and Hand care. They're both important! NO EXCEPTIONS!

All employees must wash their hands after:

  • Using the restroom.
  • Before and After handling raw meat, poultry and seafood
  • Touching hair, face, or body.
  • Eating, Drinking, Smoking, or chewing gum or tobacco
  • Touching clothing or apron
  • Taking out Garbage
  • Sneezing, Coughing, or using a tissue
  • Touching anything else that may contaminate hands. Such as equipment, work surfaces, or wiping cloths.

Other Hand Care is Required:

  • Keep fingernails short and clean
  • No Fake Fingernails or Nail Polish is Allowed!
  • Infected wounds or cuts must be covered to prevent pathogens from contaminating food and food - contact surfaces

Hand washing is very important! Gloves are also required when handling Ready-To-Eat Foods!

Proper Hand Washing Technique:

  • Wet hands and arms. Using running water as hot as you can comfortably stand. It should be at least 110 Degrees Fahrenheit!
  • Apply soap, enough to gather a good lather.
  • Scrub hands and arms for 10 to 15 seconds, 20 to BE SAFE! Clean under fingernails and between fingernails.
  • Rinse hands and arms thoroughly using warm water (110 degrees)
  • Dry Hands and Arms! Using a single-use paper towel or a hand dryer and also use the single-use paper towel to turn off the running water.
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