Wash Hand, Dry Hands Then Disinfect Hands | Food Plant
In the high-stakes world of food processing, where consumer safety and brand reputation hang in the balance, hand hygiene isn't just impor-
tant – it's the absolute bedrock of contamination control. Yet, simply "cleaning hands" isn't enough. The **critical sequence – Wash Hand,
Dry Hands, Then Disinfect Hands – forms an uncompromising protocol** that every single employee must master and follow religiously. Ski-
pping a step or getting the order wrong significantly increases the risk of introducing harmful pathogens into the food stream. Let's break
down why this specific order is paramount within the food plant environment.
Why Sequence Matters: It's a Layered Defense
Think of hand hygiene in a food plant as building a fortress against contamination:
1. Wash Hand:Removes the bulk of visible soil, grease, food particles, and a significant portion of microorganisms. This is the essential
first step – disinfection is ineffective on dirty hands.
2. Dry Hand :Eliminates moisture that dilutes disinfectant, reduces transfer efficiency, and creates an environment where residual bacteria
can thrive. Water can also act as a vehicle for microbes.
3. Disinfect Hand:Kills the vast majority of remaining pathogens that washing alone couldn't remove, providing the final critical layer of
protection *immediately* before handling food or food-contact surfaces.
Deconstructing the Food Plant Hand Hygiene Protocol:
1. Wash Hand: Removing the Obvious and the Hidden
When: Before starting work, after breaks, after using the restroom, after touching non-food-contact surfaces (doors, light switches), after
handling waste, after touching face/hair/body, after coughing/sneezing, and *anytime* hands become soiled.
The How (Crucial!):●Wet hand: thoroughly under warm running water (comfortable temperature, ideally controlled).
●Get soap:Use the designated food-safe, fragrance-free, antibacterial soap from the dispenser. Avoid bar soap.
●Lather Vigorously:Scrub all surfaces for at least 20 seconds (30 is better!). This includes:
- Palms and backs of hands
- Between fingers and knuckles
- Under fingernails (use a clean nail brush if provided by policy)
- Thumbs and wrists (up to the forearm if necessary, depending on task)
●Rinse Thoroughly:Rinse under warm running water, ensuring all soap residue is washed away. Soap residue can interfere with disinfectant.
●Purpose:Physically removes dirt, grease, food debris, and a large percentage of transient microorganisms (like Salmonella, E. coli, Listeria)
through friction and rinsing.
2. Dry Hands:The Often Overlooked Critical Step
Why it CANNOT be skipped before disinfecting:**
●Dilution: Water left on hands significantly dilutes the disinfectant solution, reducing its concentration and rendering it less effective or even
ineffective.
●Barrier:A film of water can prevent the disinfectant from making direct contact with the skin microbes.●Transfer:Wet hands are more likely to transfer microbes to surfaces and food via water droplets.
●Microbial Growth:** Moist environments promote the rapid growth of any remaining bacteria.
The How:
●Use Single-Use Towels: Disposable paper towels are the gold standard in food plants. They are highly effective at removing moisture.
●Thorough Drying: Dry hands and wrists *completely*. Pay special attention to between fingers and under rings (ideally, rings should not be
worn).
●Dispose Properly: Discard the used towel immediately into a hands-free, foot-operated waste bin. **Never** use aprons or clothing to dry
hands!
●Purpose:Creates a dry surface necessary for effective disinfectant application and removes residual moisture that harbors bacteria.3. Then Disinfect Hands:The Final Kill Step
When:Immediately* after washing and drying, and always immediately before handling exposed ready-to-eat (RTE) foods, food-contact sur-
faces, or packaging. Also after washing if moving from a raw to an RTE area.
The How:●Apply Correct Product: Use only the approved food-safe hand disinfectant (usually an alcohol-based sanitizer – ABHS - with 60-70% etha-
nol or 60-70% isopropanol, or a quat-based solution as specified by plant SSOPs). Check dispensers are filled.
●Sufficient Quantity: Apply enough disinfectant to cover *all* surfaces of both hands (follow manufacturer's instructions, usually a palm-full).
●Rub Vigorously: Rub hands together, covering all surfaces (palms, backs, fingers, between fingers, thumbs, wrists) until the disinfectant is completely dry (15-30 seconds typical)**. Do not rinse or wipe off.
●Purpose: Kills a broad spectrum of pathogenic microorganisms that may have survived the washing process, providing the highest possible
level of protection right before touching food or critical surfaces. Alcohol works by denaturing proteins and disrupting cell membranes upon
evaporation.
Special Considerations in the Food Plant:
Gloves are NOT a Substitute:Gloves provide an additional barrier, but they are not impervious and can develop microtears. Hands MUST
be washed, dried, and disinfected *before* putting on gloves. Change gloves frequently (especially when torn, soiled, or when switching
tasks) and always wash/disinfect hands between glove changes.
Jewelry and Nails: Strict policies are essential. No watches, bracelets, or rings (except plain wedding bands under gloves in some policies).
Nails must be short, clean, unpolished, and free from artificial nails or extensions. These harbor pathogens and interfere with proper cleaning.
PPE Removal:When removing items like aprons, hairnets, or masks, do so carefully to avoid contaminating hands. Wash and disinfect
hands *after* removing any PPE.
Training & Monitoring: Comprehensive initial and ongoing training is non-negotiable. Regular verification (visual observation, ATP swabbing
, microbiological testing) ensures compliance and effectiveness.
Infrastructure: Adequate, accessible, well-maintained handwashing stations with:- Hands-free faucets (knee, foot, or sensor-operated)
- Dedicated soap and sanitizer dispensers
- Single-use towel dispensers and waste bins
- Clear signage with the Wash-Dry-Disinfect sequence
It's a Chain, Only as Strong as Every Link
The "Wash Hand, Dry Hands, Then Disinfect Hands" sequence is a scientifically validated, regulatory-mandated process within food process-
ing environments. It's not a suggestion; it's a core requirement of your plant's Sanitation Standard Operating Procedures (SSOPs) and prere-
quisite programs. Each step relies on the one before it. Washing without proper drying sabotages disinfection. Disinfecting without washing
first is futile against soiled hands. Neglecting thoroughness at any stage creates a vulnerability.
By rigorously enforcing this specific sequence and ensuring every employee understands the critical "why" behind each step, food plants
build an indispensable layer of defense against foodborne illness outbreaks. It protects consumers, safeguards your brand, and demonstrates
an unwavering commitment to food safety excellence. Make the sequence second nature – it's the simplest, most effective action to prevent
pathogens from gatecrashing your production line.
