Critical Hand Washing and Sanitizing Skills for Restaurants$15

This course quickly teaches your food service and restaurant workers the most important skill for preventing your patrons from becoming ill: the correct way to wash, clean and sanitize their hands. This course also explains exactly when staffers must wash their hands – just before leaving the bathroom is not enough!
También disponible en Espanol

Course Objectives:

  • Understand the importance of proper hand washing and sanitizing
  • Know the times when hand washing and sanitizing are required
  • Master the correct and effective steps to correctly wash and sanitize hands

We have all seen signs in restaurant washrooms that say, “All employees are required to wash their hands before returning to work.” It is good that those signs are posted. But the sobering fact is that it takes more than signs to assure that your employees not only wash their hands, but do so thoroughly enough to kill bacteria, remove any traces of soap or antibacterial sanitizers, and meet other stringent requirements. Remember too that these rules apply to everyone in any dining establishment – not only cooks or waiters, but hosts, table bussers, beverage servers, and more. If part of your restaurant host’s job is to hand foods to patrons who come in to pick up orders, for example, he or she needs to wash hands often and properly.

These statistics underscore how imperative it is for your training to cover the proper procedures and protocols:

  • The spread of germs from the hands of food handlers accounts for 89% of all foodborne illnesses that are contracted in restaurants.
  • 76 million Americans every year are affected by food-borne illnesses, and 33 million of those people became ill from eating in restaurants.
  • 325,000 people every year are hospitalized because of food-borne illnesses.
  • 5,000 people every year die from those illnesses.

Basic Protocols for Effective Hand Washing
We all think we know how to wash our hands, and we probably expect that our restaurant employees know how to wash their hands too. That could explain why we fail to understand the importance of establishing stringent routines to prevent the spread of food-borne diseases.

Your employees need to be trained to wash their hands…

  • Thoroughly, with appropriate soaps, and then to dry them with single-use paper towels, not cloth towels that have been used by other people.
  • After using the bathroom, sneezing, handling money, using cellphones, or touching the hair.
  • After shaking hands with other people.
  • After clearing tables or taking out the trash.
  • After picking up anything that has fallen onto the floor.
  • After eating or drinking – even if that only meant taking a drink of water from a clean glass.
  • Before removing clean dishes and cutlery from dishwashers.
  • After touching doorknobs, soiled plates and linens – any items that have not been thoroughly sanitized.