Hands are the number one way germs reach food. Every person on the crew, front of house and back of house, washes hands the same way, every time.

ServSafe / FDA Food Code standard

Wash with warm running water and soap, scrub for 10 to 15 seconds, rinse, and dry with a single-use towel. The whole process should take about 20 seconds. Then use the towel to turn off the faucet if you can.

The six steps, in order

Wet hands and forearms with warm running water.
Apply soap.
Scrub hands and arms for 10 to 15 seconds, including between fingers, under nails and the backs of hands.
Rinse under running water.
Dry with a single-use paper towel (or a hand dryer).
Turn off the faucet with the towel, and open the door with it if possible.

When you must wash

Before you start work and after any break.
After using the restroom.
After touching raw meat, poultry, or seafood, and before touching anything ready to eat.
After touching your hair, face, phone, or clothing.
After eating, drinking, sneezing, or coughing.
After taking out trash, handling dirty dishes or chemicals, or handling money.
Any time you switch tasks, such as raw shrimp to finished burritos.

Gloves and bare hands

Gloves are a second layer, not a replacement for handwashing. Wash first, then glove. Change gloves when they tear, when you change tasks, after handling raw food, and at least every 4 hours of continuous use. Ready-to-eat food (pico, guacamole, chips, finished burritos) is never touched with bare hands. Use gloves, tongs, deli tissue, or utensils.

Appearance and habits

Clean uniform every shift. Hair tied back or covered with a hat or hairnet.
Fingernails short and clean. No nail polish or artificial nails in the kitchen unless covered by gloves.
No jewelry on hands or wrists except a plain ring band.
No eating, drinking, or tobacco in prep areas. Drinks in the kitchen are covered with a lid and straw, kept away from food.
Cover cuts with a bandage and a glove or finger cot.

Use a handwash sink only for washing hands. Never rinse food or dump mop water in it, and never block it.

Local rules apply. Your county health code is the final word. If it differs from a number on this page, follow your local code and your manager. Reference: ServSafe and the FDA Food Code.

Big Sur Burrito Co. Cook Training