STANDARD OPERATING PROCEDURE (SOP)FOR

WASHING HANDS
(Sample SOP)
PURPOSE: To prevent foodborne illness by contaminated hands.
SCOPE: This procedure applies to anyone who handles, prepares, and serves food.
KEY WORDS: Hand washing, Cross-Contamination
1. HAN !A"H#N$ means the act of cleansing the hands with warm water and soap,
for the purpose of removing soil and microorganisms.
%. C&'""-C'NTA(#NAT#'N means the passing of bacteria, microorganisms, or
other harmful substances indirectly from one surface to another through improper or
unsanitary )*+#,()NT, procedures, or products.
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this "',.
%. -ollow "outhern Nevada Health istrict regulations.
.. +se designated handwashing sin/s for handwashing only. o not use food
preparation, utility, and dishwashing sin/s for handwashing.
0. ,rovide1
!arm 2at least 133 4-5 running water
o "elf-closing, slow closing or metered faucets shall provide a flow of water for
at least 16 seconds without reactivation.
7i8uid soap in a fi9ed dispenser
isposable towels
!aste container conveniently located near the handwashing sin/ or near the door
in restrooms.
6. :eep handwashing sin/s accessible anytime employees are present.
;. !ash hands1
<efore starting wor/
After touching hair, face, or body
After using the toilet room
After snee=ing, coughing, or using a hand/erchief or tissue
After smo/ing, eating, drin/ing, or chewing gum or tobacco
After touching dirty dishes, e8uipment, or utensils
<efore changing tas/s to prevent cross-contamination
uring food preparation as often as necessary to remove soil and contamination
After handling raw meats, poultry, or fish
!hen moving from one food preparation area to another
Washing Hands, contin!d
(Sample SOP)
<efore putting on or changing gloves
After removing gloves when wor/ing with raw animal products
After any clean up activity such as sweeping, mopping, or wiping counters
After handling trash
After handling money
After any time the hands may become contaminated
>. -ollow proper handwashing procedures as indicated below1
!et hands and forearms with warm, running water at least 133 ?- and apply soap.
"crub lathered hands and forearms, under fingernails, and between fingers for at
least 16 seconds.
&inse thoroughly under warm running water.
ry hands and forearms thoroughly with single-use paper towels.
Turn off water using paper towels.
+se paper towel to open door when e9iting the restroom.
@. -ollow -A recommendations when using hand saniti=ers. These recommendations
are as follows1
+se hand saniti=ers only after hands have been properly washed and dried.
+se only hand saniti=ers that comply with the "outhern Nevada Health istrictAs
regulations for food establishments. Confirm with the manufacturers that the
hand saniti=ers used meet these re8uirements.
+se hand saniti=ers in the manner specified by the manufacturer.
MONITORING:
1. A designated employee will visually observe the handwashing practices of the
foodservice staff during all hours of operation.
%. The designated employee will visually observe that handwashing sin/s are properly
supplied during all hours of operation.
CORRECTIVE ACTION:
1. &etrain any foodservice employee found not following the procedures in this "',.
%. As/ employees that are observed not washing their hands at the appropriate times or
using the proper procedure to wash their hands immediately.
.. &etrain employee to ensure proper handwashing procedure.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the -ood "afety Chec/list daily to indicate that
monitoring is being conducted as specified. The -ood "afety Chec/list is to be /ept on
file for a minimum of ; months.
DATE I"P#E"ENTED: $$$$$$$$$$$$$$$$$$%&: $$$$$$$$$$$$$$$$$$$$$$$
~ % ~
Washing Hands, contin!d
(Sample SOP)
DATE RE'IEWED: $$$$$$$$$$$$$$$$$$$$$ %&: $$$$$$$$$$$$$$$$$$$$$$$
DATE RE'ISED: $$$$$$$$$$$$$$$$$$$$$$$ %&: $$$$$$$$$$$$$$$$$$$$$$$
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