Restaurant Hand Washing Chart
The restaurant hand washing chart is a great tool to use as a reference in how to properly wash your hands. Post it above all hand washing sinks to remind staff of the proper procedure for washing their hands. This is important in restaurant cleanliness and safety.
The spreading of viruses and germs increase dramatically when people do not wash their hands. Just because you can not see them does not mean they are not there.
Anyone touching foods should be wearing gloves–especially the cooks.
Always wash your hands before touching
- Plate ware
Always wash your hand after:
- Touching any food especially raw foods or uncooked foods
- Using the restroom
- Touching dirty apron
- Touching Hair
- Touching anywhere on your body
- Emptying the trash
- In between prep jobs
- Before you start working
- Wash your hands after breaks
To play it safe always wear gloves before touching any foods.
Dishwashers should be wearing gloves because they touch plate ware, utensils and glassware that are dirty. A sanitation bucket need to be kept in the dish-room with fresh sanitation water. Before the dish washers touch clean dishes, glassware, utensils or any thing clean they need to wash their hands and change gloves.
A sanitation bucket with sanitation water needs to be in every location in the restaurant:
- Prep area
- Kitchen area
- Dish area
- Expo area
- Server area