Top 5 Handwashing Mistakes Texas Food Workers Still Make

Getting your Texas Food Handlers Card isn’t just about checking a box—it’s about protecting customers, staying compliant, and avoiding costly mistakes. One of the most overlooked areas in food safety? Handwashing. Despite clear guidelines from the Texas Department of State Health Services, many food workers still fall short. Here are the top five handwashing mistakes we see across Texas kitchens:

1. Skipping the Sink After Handling Money
Handling cash and then prepping food is a fast track to cross-contamination. Even in fast-paced environments, workers must wash hands after touching money—no exceptions.

2. Using Hand Sanitizer Instead of Soap and Water
Sanitizer is great for guests, but not for food workers. Texas law requires washing with soap and warm water for at least 20 seconds. Sanitizer doesn’t remove grease, allergens, or visible dirt.

3. Not Washing Between Glove Changes
Gloves aren’t magic shields. If you switch tasks—like going from raw meat to ready-to-eat food—you must remove gloves, wash hands, and use a fresh pair. Skipping the wash step is a major violation.

4. Ignoring Fingernail Hygiene
Long nails and chipped polish can harbor bacteria. Texas guidelines recommend short, clean nails with no polish unless gloves are worn. It’s a small detail with big safety implications.

5. Rushing the Process
A quick rinse won’t cut it. Proper handwashing includes scrubbing under nails, between fingers, and drying with a single-use towel. Anything less puts customers at risk.

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