A comprehensive restaurant hand-washing policy is crucial for maintaining food safety and ensuring the well-being of all food handlers. By adhering to a policy, restaurants minimize the risk of contamination and spread of illness, thereby upholding high standards of cleanliness and public health. 

We’ll dive into the various aspects of an effective hand hygiene program, including the setup of hand washing stations, employee protocols, and visual aids. 

Where Should Restaurant Employees Wash Their Hands?

There are various types of restaurant kitchen sinks from food prep and service sinks to mop sinks. However, food service staff should only wash their hands at dedicated hand washing stations to avoid cross-contamination and health inspection violations. 

So where do you place a designated handwashing sink? Handwashing sinks should installed in food prep, food dispensing, and warewashing areas. They should also be placed in or adjacent to the restrooms. 

When Should Restaurant Staff Wash Their Hands?

Employees should wash their hands before:

• Starting their shift or entering the food preparation area.
• Handling ready-to-eat food
• Touching clean utensils or serving dishes
• Serving food to customers.

Employees should wash their hands after:

• Handling raw meat, poultry, or seafood
• Touching waste or garbage
• Using the restroom
• Handling money or non-food related items
• Sneezing, coughing, or using a tissue
• Coming back from breaks
• Cleaning tables or washing dishes
• Removing food-handling gloves

Essential Restaurant Hand Washing Station Supplies

A well-stocked hand washing station is crucial for effective hand hygiene. This involves regular checks and timely refills to prevent any shortages that could compromise hand hygiene standards.

Selecting high-quality, commercial-grade products is not only cost-effective but it also ensures longevity and reliability. Have a system in place for monitoring supply levels and scheduling restocks. A simple checklist can be an effective tool for staff to confirm that all necessary items are fully stocked and functional.

Restaurant hand washing stations should have the following supplies and features:

• Anti-bacterial hand soap
• Hand dryers or paper towels
• Hot and cold water
• 20 seconds of running water for touchless faucets
• Hand washing compliance sign

Restaurant Employee Proper Hand Washing Technique

First wet hands and forearms with warm water and apply soap. Create a good lather and scrub all parts of the hands thoroughly. This includes the backs of hands, between fingers, and underneath fingernails. Scrub for at least 20 seconds.

Once finished, rinse your hands thoroughly under running water. Dry your hands completely using a single-use towel or an air dryer provided by the hand washing station. Reusing towels or drying hands on clothing, as observed in some violations, is not unacceptable and can recontaminate hands. 

Signage for Restaurant Employee Hand Hygiene

Hand washing signs and posters are essential tools in promoting hygiene practices within restaurants. They come in various formats, each designed to capture attention and convey the message effectively. For instance, the Employees Must Wash Hands sign is a classic and mandatory notice in many establishments, reminding staff of their sanitation responsibilities before returning to work.

The strategic placement of hand-washing visual aids is a critical component in fostering a culture of hygiene within a restaurant. These reminders serve as visual cues that prompt staff to engage in hand hygiene at key moments throughout their shift. To maximize their effectiveness, consider the flow of kitchen traffic and place signs at eye level where they are most likely to be noticed by employees moving between tasks.

High-traffic areas, particularly restrooms, are prime locations for hand hygiene reminders. Installing signs near high-touch restroom fixtures, such as faucet handles and toilet flush handles, can significantly reduce the transmission of germs. Moreover, these reminders in visible areas positively influence public perception of the establishment's commitment to hygiene.

It's also important to consider the back-of-the-house, where employees frequently wash their hands. Placing signs near hands-free sink faucets within sight of customers can enhance the overall impression of cleanliness and food safety. Additionally, incorporating sensor-operated glass and bottle fillers near drink stations encourages guests to access water without contact, further emphasizing the restaurant's dedication to hygiene practices.

By thoughtfully placing these reminders, restaurants can create an environment that naturally encourages compliance with hand hygiene protocols, ultimately contributing to a safer dining experience for staff and diners.

Continuous Improvement and Best Practices

Establishing a culture of health and safety within a restaurant begins with a commitment to ongoing education and the adoption of best practices. This includes regular review and updating of hand hygiene protocols to align with the latest health guidelines and industry standards.

Aim to weave hand hygiene into the very fabric of everyday restaurant operations, making it second nature to all staff members. 

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