HAND
WASHING
Caraga Food Safety Team
HISTORY OF HAND WASHING
IGNAZ SEMMELWEIS
HISTORY OF HAND WASHING
IGNAZ SEMMELWEIS
Ignaz Philipp Semmelweis
(1818 – 1865), Hungarian
physician
General Hospital in Vienna
Introduction of
Handwashing procedures in
Hospitals to fight against
childbed fever.
Source: Benedek, István (1983). Ignaz Phillip Semmelweis 1818–1865.
Druckerei Kner, Gyomaendrőd, Hungary: Corvina Kiadó (Translated from
Hungarian to German by Brigitte Engel). ISBN 9631314596.
HISTORY OF HAND WASHING
IGNAZ SEMMELWEIS
Death of colleague Jakob
Kolletschka.
Handwashing became
mandatory.
Mortality rate dropped
from 18% in May 1847
to less than 3% in June.
Source: Benedek, István (1983). Ignaz Phillip Semmelweis 1818–1865.
Druckerei Kner, Gyomaendrőd, Hungary: Corvina Kiadó (Translated from
Hungarian to German by Brigitte Engel). ISBN 9631314596.
Facts on Hand Washing
AVERAGE AMOUNT OF AEROBIC AND ANAEROBIC BACTERIA (per cm²)
BODY PART AEROBIC BACTERIA/CM² ANAEROBIC BACTERIA/CM²
Arms, legs 10-1,000 10-1,000
Hands 10-1,000 10-1,000
Forehead 10,000-100,000 10,000-1,000,000
Hair 10,000-100,000 1,000,000
What is the dirtiest place on your body?
Intestines: up to 1010 germs/cm3
Mouth/saliva: 106 to 108/ml
Source: Gmp-presentation “Personal hygiene”, Dr. Geiselhoeringer, Pharmaceutical Company Roche
Facts on Hand Washing
On each square centimeter of your hand there
about 1500 bacteria!
Source: Department of Health, Minnesota USA
Percentage Hand washing Facts on Hand Washing
Source: Department of Health, Minnesota USA
Why is Hand Washing
Important?
Why is Hand Washing Important?
• It prevents food contamination
• It prevents the spread of food-
borne illnesses
It’s a food handler’s responsibility!
Source: BRC Standard, Issue 5
Importance of Hand Washing
When Should Hands
Be Washed?
When Should Hands Be Washed?
Source: www.chippewahd.com
Proper Way to Wash
the Hands
Video on Proper Hand Washing
Proper Hand Washing
Source: www.chippewahd.com
Did you know?
Hand Washing Station
Location must be
convenient and
accessible by the
employees
Stations must be
functional, used only for
hand washing, stocked
and maintained
Stations are required in food
preparation, service, equipment
washing and restroom areas
Hand Washing Station
Soap may be liquid, bar or powder
Liquid soap is preferred
Hand Washing Station
NEVER use handwash sinks for any
other purpose than handwashing.
What’s wrong in this picture?
What’s wrong in this picture?
What’s wrong in this picture?
Using Hand Sanitizer
Using Hand Sanitizer
• Hand sanitizers are
specially made liquids
used to lower the number
of microorganisms on the
skin surface
• They may be used after
washing the hands
• Sanitizers should never be
used in place of proper
hand washing
Other Hand Issues
• Fingernails should
be kept short and
clean
• Nail polish, false
nails and acrylic
nails should not be
worn while
handling food
Source: BRC Standard, Issue 5
Other Hand Issues
• Cuts and sores should be
treated and kept covered
with clean bandages
• If hands or fingers are
bandaged, gloves or finger
cots should be used to
protect the bandage and
prevent it from falling into
the food
• It may be necessary to
move an employee to an
area where food will not
be handled
Other Hand Issues
• Strategically placed signs or posters
may be helpful in reminding
employees to wash their hands.
Hand Washing
Your Health is in your hands!
The best preservative for your product is personal hygiene
Caraga Food Safety Team
