b'What are the Top 3 Food Safety Defenses?How and When to WashGiving your hands a quick rinse isnt enough to kill germs. To be considered an acceptable hand-washing, you must use a hand washing sink that has hot and cold running water, soap, and paper towels or another single-use drying method (no cloth towels or dish rags). The hand washing process needs to take at least 20 seconds from start to finish. Step 1:Step 4:Wet your hands with run- Make sure you wash the ning water to help spreadareas where bacteria the soap. like to grow or that are sometimes neglected: backs of the hands, between fingers, wrists, and forearms.Step 2: Step 5:Scrub your hands withRinse hands with run-soap. ning water for about five seconds to fully remove soap suds and germs.Step 6:Dry your hands and Step 3: forearms with a single-Keep scrubbing foruse method. This can a full 20 seconds. Ifinclude paper towels you dont scrub longor an air blower. Cloth enough, the soaptowels and dish rags doesnt have enoughtend to stay damp and time to kill germs. can grow germs that will re-contaminate your hands.WHEN DO I NEED TO DOUBLE-WASH MY HANDS?Sometimes you must perform a double hand wash. Always do a double wash in the following situations:When you are ready to begin work After you use the toilet When you re-enter the work area after using the toilet After taking a break, eating, or smoking Any time you cough, sneeze, or blow your nose Any time your hands come into contact with your body, especially your face, mouth, or noseABOUT HAND SANITIZERSHand sanitizers can be a useful tool, but they work best on hands that are already clean. When youre handling food, you cant rely on them as a substitute for hand-washing. You can use them after youve already washed.1 eFoodhHaannddlleerrssccoomm188'