When a Food Handler Should Wash their hands
Food handlers should wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:
(1) after touching bare human body parts other than clean hands and clean, exposed portions of arms;
(2) after using the toilet room;
(3) after caring for or handling service animals or aquatic animals
(4) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(5) after handling soiled equipment or utensils;
(6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(7) when switching between working with raw food and working with ready-to-eat food;
(8) before donning gloves for working with food; and
(9) after engaging in other activities that contaminate the hands.
Below is a handwashing chart that should be posted in all food service operations.