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.