The Importance of Handwashing in Food Preparation
Washing your hands between handling food and touching other things is one of the simplest and most effective ways to keep food safe to eat. Germs picked up from raw meat, soil on vegetables, bins, pets, phones and toilets can easily spread from your hands to food in just a matter of seconds. This applies whether you’re cooking at home or running a food business, and helps to protect the people you’re cooking for.
Why handwashing matters in the kitchen
Many cases of food poisoning are caused by germs being transferred from hands to food. Bacteria such as Campylobacter and Salmonella are found in raw meat, poultry and eggs, while norovirus is a virus that causes food poisoning and is easily spread by people who are suffering from the illness. Germs can also be spread by coming into contact with contaminated surfaces or utensils and then transferring them via hands. This means that even the most careful handwashing is in vain if other surfaces and utensils are not clean.
For guidance on the food preparation process, food safety authorities publish clear advice on when and how to wash hands.
How to wash your hands properly
- Wet your hands with warm running water.
- Apply soap and rub palms, backs of hands, between fingers, thumbs and fingertips.
- Scrub for around 20 seconds, about as long as singing “Happy Birthday” twice.
- Rinse thoroughly under running water.
- Dry completely with a clean towel or disposable paper towel. Damp hands spread germs more easily.
When to wash your hands
| Wash your hands | Why |
|---|---|
| Before preparing or eating food | Stops germs reaching food |
| After handling raw meat, poultry, fish or eggs | Prevents cross-contamination |
| After using the toilet or changing nappies | Removes harmful bacteria and viruses |
| After touching bins, pets or cleaning products | Hands pick up germs and chemicals |
| After coughing, sneezing or blowing your nose | Reduces spread of illness |
Beyond handwashing
Washing your hands is most effective when combined with other good kitchen hygiene practices. Raw foods and ready-to-eat foods must be kept separate, and separate chopping boards should be used or washed thoroughly between uses. Cleaning surfaces as you go and changing your dishcloths and tea towels regularly will also help. Raw chicken must not be washed in the sink as splashing will spread germs round the area.
Food businesses
In a food business, handwashing is a legal and practical must. Staff need proper handwashing facilities, training and supervision, and anyone with diarrhoea or vomiting should stay off work until they are clear of symptoms for the recommended period. For those seeking in-depth advice on running their food businesses to the highest hygiene standards, consider appointing Food safety Consultants from a site like MQM Consulting
Frequently asked questions
Is hand sanitiser as good as washing with soap?
This is not the case in the kitchen. Soap and water physically remove dirt, grease and germs from hands, and some bugs such as norovirus are more easily removed with soap and water than with hand sanitiser. Hand sanitiser is useful when hands cannot be washed with soap and water, and is no substitute for proper handwashing in the kitchen when food preparation is taking place.
Should children help with cooking?
Yes, and it is a great time to teach good habits. Make handwashing the first step every time, and teach children to wash again after touching raw meat or eggs.
Where to go next
Cooking with children? Read our tips for creating a family-friendly kitchen.
