Extension > Food > Food Safety > Food service industry > Food prep and storage > Hand sanitizers: not a replacement for handwashing in food service settings
Hand sanitizers: not a replacement for handwashing in food service settings
Handwashing with soap and water is the single most effective way to prevent the spread of bacteria and viruses – the major causes of foodborne illness. Alcohol based hand sanitizers are effective in killing bacteria and some viruses on clean hands. However, sanitizers may not be used instead of handwashing by food service employees.
Why can't hand sanitizers be used instead of handwashing in food service settings?
The hands of food workers are often wet; often contaminated with fatty material or with food high in proteins. The presence of water, food, fatty materials, feces, and blood on hands can significantly reduce the effectiveness of an alcohol-based hand sanitizer. Viruses such as norovirus are also a concern in food service settings. Norovirus is the leading cause of foodborne outbreaks. Hand sanitizers do not kill norovirus.
Soap and water washing is the most effective way to remove the types of pathogens that food workers have on their hands. In order for hand sanitizers to work properly, hands must first be washed with soap, rinsed with running water, and completely dried. The Minnesota Food Code requires handwashing with soap and water in food service establishments.
When can hand sanitizers be used in a food service setting?
The FDA Food Code and the Minnesota Food Code allow the use of hand sanitizers by food workers only after proper handwashing.
Can food establishments provide hand sanitizer for customers?
Food service establishments may provide hand sanitizers for use by the public, in addition to regular soap and water handwashing facilities.
How is hand sanitizer used after soap and water handwashing?
- Wash hands in designated hand sink. Wet hands with warm water. Apply soap. Lather, scrub, and use a fingernail brush for 20 seconds. Rinse. Dry hands with paper towel. Turn off faucet with the towel.
- Select a hand sanitizer containing at least 60 percent alcohol.
- Apply a dime-size amount of sanitizer on the palm of one hand.
- Rub hands together vigorously for 30 seconds covering all surfaces of both hands. If hands are dry after only 10-15 seconds, not enough sanitizer was used and more must be applied.
- Wait for the sanitizer to dry completely before touching food contact surfaces.
Reviewed 2011 by Suzanne Driessen. Resources: Minnesota Department of Health, Minnesota Department of Agriculture, and University of Minnesota Extension, December 2009.
