Handwashing with soap removes germs from hands. This helps prevent infections because: People frequently touch their eyes, nose, and mouth without even realizing it. Germs can get into the body through the eyes, nose and mouth and make us sick.

Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.

HOW TO WASH

Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. ...

Rinse hands, then dry with a clean towel.

Wash your hands often, especially during these key times when germs can spread

WHEN TO WASH?

Before beginning work

After touching bare skin (other than clean hands)

After using the restroom

After coughing, sneezing, or using a handkerchief or tissue

After eating, drinking, or using tobacco

After handling used/dirty equipment or utensils

During food preparation to prevent cross-contamination

When switching between raw and ready-to-eat food and ingredients

Before putting on gloves when working with food

After touching service animals or aquatic animals

After any activities that would contaminate hands