Don't Eat Poop is a site dedicated to handwashing and restaurant inspection. This site is brought to you by the Food Safety Network at Kansas State University.

 

What is the importance of hand washing?

Effective and timely hand washing is a valuable way to help fight the spread of disease.  Hand washing removes visible dirt from hands and helps loosen and reduce the number of harmful microorganisms (germs).  The U.S. Centers for Disease Control (CDC) identify five home situations where contaminated hands can transmit microorganisms:

• from hands to food, especially if hands are not washed properly after using the toilet
• from an infected infant to hands to other children when diapers are changed
• from raw foods to hands can contaminate other foods
• from nose, mouth or eyes to hands to other people can spread colds and other infectious diseases
• from food to hands to infants

Hand washing can help prevent the transfer of microorganisms in all these situations.

Harmful bacteria and viruses such as Campylobacter, hepatitis A, Shigella, E. coli O157:H7 and Salmonella can be carried by people, animals or equipment and transmitted to the food we eat.  Wash your hands before fixing or eating food, during preparation especially after touching raw meats, poultry or eggs and after eating.  It is also imperative after using the washroom and changing a diaper.  The fecal oral route is a common way of transferring microorganisms from people to food.

How do I wash my hands?

The steps to proper hand washing are:

1. wet hands with warm water
2. use a clean bar or liquid soap (put the bar soap on a rack to drain and dry)
3. lather all over hands by scrubbing vigourously creating friction, reaching  all areas of the hands and wrists and counting to at least fifteen
4. rinse hands
5. dry hands with a paper towel if possible

It is the soap and the scrubbing that loosen and remove the microorganisms.

In general, most people only need plain soap and water to wash their hands.  Widespread use of antibacterial soaps has brought about a concern regarding resistance to antibacterial agents and damage to the skin barrier associated with frequent washing. Limit your use of disinfectants such as antibacterial soap that can promote bacterial resistance.

There are situations however when use of an antibacterial soap may be indicated:

• close physical contact with people at higher risk for infection such as infants, the sick or the elderly
• contact with someone infected with an organism that can be transmitted by direct contact such as diarrhea, colds or skin infections.
• working where infectious disease transmission is likely such as in food preparation, nursing homes or day care centers.

Alcohol Hand Rubs, Gels or Rinses

 Alternatives to disinfectant soaps are alcohol hand rubs, gels or rinses.  They are disinfectants containing 60% alcohol and lack the potential for the emergence of resistance.  To use these products, make sure your hands are clean, using warm soap and water and dry them completely.  Put an amount the size of a dime in your palm and carefully rub all over the hands including under the nails.  The alcohol content will completely evaporate in fifteen seconds.  These products are safe for children to use because the alcohol evaporates quickly.  Always supervise their use.  These products may be of use when water is not available.  Consider using a hand lotion to restore moisture to the hands.

Health Care Workers

The U.S. CDC recently released guidelines for hand hygiene in healthcare settings. When health care personnel's hands are visibly soiled, they should wash with
soap and water.  Addressing obstacles faced by health care workers such as time constraints, the CDC recommends that if hands are not visibly soiled, they should use alcohol based rubs between patient care.

Food Service Personnel

The CDC’s guidelines for hand hygiene in healthcare settings are not intended for use in food processing or food service establishments. Food employees with dirty hands and/or fingernails may contaminate the food being prepared.  Food service personnel should refer to FDA's Model Food Code, chapter 2 part 2-3 on personal cleanliness http://www.cfsan.fda.gov/~dms/fc01-2.html or to the Canadian Food Retail and Food Services Code chapter 5, part 5.6 on hand washing
http://www.cfis.agr.ca/english/regcode/frfsrc-amendmts/frfsc_frme.htm

Farms

The first U.S. reported cases of direct transmission of E-coli O157:H7 infection from farm animals to humans occurred in 2000 in Pennsylvania and Washington.  At one farm visitors could eat and drink while interacting with the farm animals.  There were no soap or paper towels at the hand washing station.  The other farm recommended visitors bring antibacterial wipes to wash their hands.  There were no signs posted instructing
people to wash their hands after touching the animals. No further illness was reported after hand washing stations with soap and water were installed.

Incidents such as these indicate the importance of washing hands with soap and water immediately after handling or petting animals.  An alcohol based rub, gel or rinse may be used if water is not available.