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Standard Operating Procedure - Handwashing Standard Operating Procedure - Handwashing - co washingto 2025

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The document outlines the Standard Operating Procedure (SOP) for handwashing in a food facility, emphasizing the importance of clean hands to prevent the transfer of bacteria and viruses. It specifies who must wash their hands, when to do so, and the proper technique for handwashing. Additionally, it includes verification steps to ensure compliance with the SOP and highlights the need for accessible supplies and signage.

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What is the proper hand washing procedure?

Rotational rubbing of left thumb clasped in right palm and vice versa. Rotational rubbing, backwards and forwards with clasped fingers of right hand in left palm and vice versa. Rinse hands with water. Dry thoroughly with towel.

What are the 7 steps in handwashing?

Proper hand-washing techniques: Thoroughly wash all parts of hands and fingers up to the wrists, rubbing hands together for at least 20 seconds. Rinse hands with water and dry thoroughly with paper towels. Use paper towels to turn off faucet before discarding the towels in the waste receptacle.

What are the 7 steps of handwashing?

7 steps of handwashing Step 0: Wet your hands and apply soap. Step 1: Rub your palms together. Step 2: Rub the back of each hand with interlaced fingers. Step 3: Rub your hands together with interlaced fingers. Step 4: Rub the back of your fingers. Step 5: Rub your thumbs. Step 6: Rub the tips of your fingers.

What is the standard operating procedure for hand washing?

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. Lather the backs of your hands, between your fingers, and under your nails. Scrub your hands for at least 20 seconds.

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