Employee handwashing is considered to be among the most effective ways to help control the spread of illnesses in foodservice operations. Although this point is generally accepted as fact, proper handwashing practices are often inadequate for a variety of reasons.
Frequent, thorough washing of the hands is often inconvenient, time consuming and irritating to the skin. If the handwash sink and soap dispenser are inconveniently located, employees will be less likely to wash their hands at the appropriate times. Additionally, employees recognizing when to wash their hands mainly comes as a result of proper training. In order to overcome these and other factors that have caused handwashing compliance levels to remain low, standards and products must be developed and implemented by the foodservice industry to specifically address handwashing practices.
Hand Care Regulations Nothing New
In the 19th century, Dr. Ignaz Semmelweis became the first to document that handwashing is among the most important factors for reducing the spread of illnesses.1 Today this belief is commonly accepted in all areas of public health, including the healthcare and the foodservice industries. In fact, poor personal hygiene is the second leading cause of foodborne illness outbreaks, only behind bacterial agents.2 With handwashing emphasized as a major component of personal hygiene in the U.S. Food Code, a good handwashing program is needed for proper food safety.3
It has been estimated that nearly 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths can be attributed to foodborne illness each year in the United States alone.4 In studies conducted between 1988 and 1992, the Centers for Disease Control and Prevention (CDC) reported that the second leading cause of foodborne disease outbreaks was the poor personal hygiene practices of food handlers. In this study, the CDC defined good personal hygiene practices as proper and adequate handwashing, prevention of hand contamination, access to adequate handwashing facilities and drying devices, and hand care products.5
The major microorganisms responsible for food-related outbreaks listed in the 2005 FDA Food Code include Hepatitis A virus, Salmonella typhi, Shigella spp., Norwalk and Norwalk-like viruses, Steptococcus pyogenes, and Staphylococcus aureus.3
Workers in foodservice industries must wash their hands several times an hour to meet the requirements for illness prevention as set forth by several agencies, including FDA and the CDC. These documents discuss cleaning procedures, frequency, required facilities, hand soaps and hand sanitizers. Additional state and local regulations may require use of antimicrobial hand care products.