how often should a food handler wash their hands

"Hand Washing Frequency: How Often Should Food Handlers Wash Their Hands?"

By Andrew ThomasMarch 24, 2026

Hand hygiene is a critical aspect of food safety, and for food handlers, it's not just about washing hands after using the restroom or touching your face. It's about preventing foodborne illnesses and ensuring the safety of the food you're preparing. But how often should a food handler wash their hands? Let's dive into the details and provide a comprehensive guide to help you understand the importance of hand washing and the frequency at which it should be done.

Why is Hand Washing Important for Food Handlers?

Hand washing is the single most important way to prevent the spread of germs and infections. For food handlers, this is especially crucial because their hands come into direct contact with food, which can then be consumed by others. By washing your hands regularly, you can remove harmful microorganisms that could otherwise contaminate food and cause foodborne illnesses.

When Should Food Handlers Wash Their Hands?

According to the FDA Food Code, food handlers should wash their hands at the following times:

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When Are Food Handlers Required To Wash Hands? - (Facts!)

After touching money, your body, or personal items (like phones or watches)
After blowing your nose, coughing, or sneezing
After touching your face or hair
After touching or handling animals
After touching or handling garbage
After touching or handling chemicals or cleaning supplies
After touching or handling soiled equipment or utensils
After touching or handling dirty or contaminated surfaces
After touching or handling raw meat, poultry, fish, or eggs
After touching or handling ready-to-eat foods

How to Wash Your Hands Properly

Washing your hands is not just about running them under water. It's about doing it properly to ensure that you're effectively removing germs. Here's a step-by-step guide:

Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
Lather your hands by rubbing them together with the soap. Make sure to lather the backs of your hands, between your fingers, and under your nails.
Scrub your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song twice.
Rinse your hands well under clean, running water.
Dry your hands using a clean towel or air dry them.

When to Use Hand Sanitizers

While hand sanitizers can be useful when soap and water aren't available, they do not kill all types of germs, particularly norovirus and Cryptosporidium. They also may not remove harmful chemicals. Therefore, it's always best to wash your hands with soap and water whenever possible. However, if soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol.

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Table: Hand Washing Frequency for Food Handlers

Here's a table summarizing the frequency at which food handlers should wash their hands:

Activity	Hand Washing Frequency
After touching money, body, or personal items	Before handling food
After blowing nose, coughing, or sneezing	Before handling food
After touching face or hair	Before handling food
After touching or handling animals	Before handling food
After touching or handling garbage	Before handling food
After touching or handling chemicals or cleaning supplies	Before handling food
After touching or handling soiled equipment or utensils	Before handling food
After touching or handling dirty or contaminated surfaces	Before handling food
After touching or handling raw meat, poultry, fish, or eggs	After handling, before handling ready-to-eat foods
After touching or handling ready-to-eat foods	Before handling food

In conclusion, hand washing is a critical aspect of food safety for food handlers. It's not just about washing your hands, but about washing them properly and frequently. By understanding when and how to wash your hands, you can significantly reduce the risk of foodborne illnesses and ensure the safety of the food you're preparing.