✓ CDM, CFPP trains and evaluates staff on proper handwashing
✓ CDM CFPP documents competence training/in-service attendance and competence skill testing evaluation
✓ CDM CFPP observes employees routinely during food preparation to note need for retraining
✓ CDM CFPP keeps training records in the department
✓ Keep hands and exposed portions of their arms clean following a prescribed 20 second cleaning procedure using clean soap and water
✓ Vigorously rub together the surfaces of their hands and arms for at least 10-15 seconds
✓ Thoroughly rinse with clean water, paying attention to underneath the fingernails, utilizing a hand-wash sink.
✓ Dry hands with a single service towel or with a hand dryer.
✓ Clean their hands and arms as often as necessary to prevent contamination of food, clean equipment and utensils, and unwrapped single-service articles.
✓ As often as necessary includes: immediately before starting food preparation; after touching bare body parts; after using the bathroom; after coughing, sneezing, using a handkerchief, using tobacco, eating or drinking; when switching between working with raw food and ready-to-eat food; when changing tasks and before donning gloves for working with food.
If hand sanitizers are used, they shall consist of ingredients approved by the FDA (both as drug ingredients and as indirect food additives). They will be used only after the established handwashing procedure has been followed. Hand sanitizers are not a substitute for handwashing.