Proper handwashing is one of the simplest yet most effective tools for food safety training in restaurants and food service operations. The CDC has established a 20-second handwashing guideline to prevent the spread of pathogens, and the reasoning is based on science.
20-Second Hand Wash Saves Lives
Why Handwashing Matters in Food Safety Training
In food service, proper hand hygiene protects customers and employees from foodborne illnesses caused by pathogens like Norovirus and Salmonella. Many food safety training programs, including ServSafe® Food Manager training offered by the National Restaurant Association, emphasize the importance of the 20-second hand wash.
A simple way to time it is to sing “Happy Birthday” twice, or use a timer.
The Five Steps to Proper Handwashing according to ServSafe®
ServSafe®, the leading food manager training program, recommends these five steps:
- Wet Hands and Arms
- Use warm running water up to the sleeves
- As of January 1, 2023, water temperature must be at least 85º F
- CDC encourages turning off the water after wetting to conserve resources
- Apply Soap
- Follow the manufacturer’s instructions and work up a lather
- Scrub Thoroughly
- Scrub hands, fingers, nails, and arms for 10–15 seconds (ServSafe®) or 20 seconds (CDC) (including under nails and between fingers)
- Rinse Hands
- Use warm running water to remove soap and microbes
- Dry Hands and Arms
- Use single-use paper towels or hand dryers
- Paper towels provide extra friction, removing additional pathogens
The Science Behind the 20 Seconds
Soap acts as a surfactant, lifting dirt and microbes from the skin. Scrubbing adds friction to enhance removal. Research from Clearvue Health shows:
| Scrub Time | Microbe Removal |
|---|---|
| 5 seconds | 98.8% |
| 10 seconds | 99.3% |
| 20 seconds | 99.7% |
| 40 seconds | 99.6% |
These findings indicate that 10–15 seconds of scrubbing, as recommended in the ServSafe® Food Manager course, is nearly as effective as the CDC’s 20-second guideline. The goal in food service is pathogen reduction to safe levels, not complete sterilization.
Food Safety Training Takeaways
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Handwashing is critical to preventing foodborne illness outbreaks
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Food service employees should follow ServSafe® handwashing steps during shifts
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Policies for proper hand hygiene should be included in Florida food safety training or other state-mandated courses
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Frequent refresher training ensures all employees maintain proper hand hygiene practices
Conclusion: Keep Hands Clean and Safe
Proper hand hygiene is a cornerstone of food safety training and critical to protecting your customers and staff. Whether you scrub for 10-15 or 20 seconds, the combination of soap, friction, and proper drying significantly reduces pathogens.
Keep those hands clean and safe!
Enroll in Florida ServSafe® Food Manager Training or Florida Food Food Handler Training today to improve hygiene practices and prevent foodborne illness in your establishment.