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OBJECTIVE • Describe the hand washing procedure for food handlers. • Prevent food contamination due to the proliferation of microorganisms or contact with sweat, skin oil and dead cells. WHO SHOULD PERFORM IT • Food handlers. ONDE APLICAR: • Hands and forearms. REQUIRED MATERIALS • Sink with tap. • Water. • Soap. • Non-recyclable paper towel. SUPPORT MATERIAL • Poster with an illustrated hand washing procedure – must be kept posted in the place where the procedure is carried out. HOW TO DO IT • Open the tap and wet your hands. • Place soap in the palm of your hands and perform hygiene covering the following areas of both hands: palma, dorso entre dedos, polegares, pontas dos dedos e unhas, joints, wrists and forearms. • Rinse under running water, avoiding touching the sink. • Dry with paper towel without rubbing. • Close the tap with a paper towel. Observation: If 70% alcohol is available, Apply it to your hands and forearms and let it dry naturally.. FREQUENCY • When arriving and leaving work. • Before preparing food. • After using the bathroom. 45 WASHING YOUR HANDS • After handling rubbish and food waste. • After handling money and dirty objects. • After blowing your nose or sneezing. • Before and after meals. • After smoking. • Every time you change activities. OBSERVATIONS • If the procedure takes place in the bathroom, abrir a porta com o papel toalha. • The procedure should last around 40 to 60 seconds. • Before starting to wash, retirar todo tipo de adorno (clock, pulseira, anel, alliance) and do not replace it while it is in activity.

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