How to Wash Your Hands the Right Way (And Why It Matters More Than You Think)
How to Wash Your Hands the Right Way (And Why It Matters More Than You Think)
Handwashing is the single most effective action a food handler can take to prevent the spread of foodborne illness. It sounds obvious — and yet improper handwashing is one of the most commonly cited violations in Texas food establishment inspections.
Here is what the science says, what Texas law requires, and how to do it correctly every time.
Why 20 Seconds?
The 20-second rule is not arbitrary. Research by the CDC shows that washing with soap for 20 seconds removes significantly more bacteria than shorter durations. The physical scrubbing action breaks the bond between pathogens and your skin — soap alone does not kill bacteria on hands, it lifts and rinses them away.
A common trick: hum the full "Happy Birthday" song twice. That is approximately 20 seconds.
The 5-Step Technique Required by Texas DSHS
Texas food safety rules (30 TAC §228.42) specify the following handwashing procedure for food handlers:
Step 1: Wet
Turn on the water and wet your hands and wrists thoroughly. Water temperature should be comfortable — warm water is fine. The temperature of the water itself does not significantly affect how many bacteria are removed.
Step 2: Apply Soap and Scrub — 20 Seconds
Apply enough soap to lather your hands fully. Scrub:
- The backs of your hands
- Between your fingers
- Under your fingernails (use a nail brush if available)
- Your wrists
Count to 20 or hum "Happy Birthday" twice.
Step 3: Rinse
Rinse all soap off under clean, running water. Hold your hands downward so contaminated water drips away from your wrists and arms.
Step 4: Dry
Use a single-use paper towel or air dryer. Do not use a shared cloth towel — cloth towels accumulate bacteria.
Step 5: Turn Off the Faucet
Use the paper towel to turn off the faucet. Your clean hands should not touch the faucet handle — it was touched by your unwashed hands when you turned it on.
When You Must Wash Your Hands
Texas law specifies that food handlers must wash hands:
- Before starting or returning to work
- After touching your face, hair, or body
- After using the restroom (yes, both before and after your gloves)
- After handling raw meat, poultry, or seafood
- After handling garbage, chemicals, or cleaning supplies
- After sneezing, coughing, or blowing your nose
- After handling money
- After bussing tables or touching dirty dishes
- After any activity that may contaminate hands
If you are unsure — wash. It takes 30 seconds and can prevent an outbreak.
What About Hand Sanitizer?
Hand sanitizer does not replace handwashing for food handlers. Here is why:
- Sanitizer does not remove physical contamination (dirt, food residue)
- Most sanitizers are not effective against Norovirus, one of the most common causes of food service outbreaks
- Sanitizer cannot penetrate under rings, artificial nails, or in the creases of dry skin
Sanitizer is a supplement — use it after washing, not instead of it.
Common Mistakes to Avoid
Rushing the scrub. Most people wash for 6 seconds, not 20. Set a timer the first few times to recalibrate your sense of what 20 seconds actually feels like.
Skipping the nail scrub. Bacteria accumulate under fingernails. If you have long nails, use a disposable nail brush. This is why many kitchens require short, unpolished nails.
Re-contaminating at the faucet. Always use your paper towel to turn off the tap.
Using hand sanitizer instead of soap after the restroom. Texas law requires soap and water after restroom use — hand sanitizer alone is not compliant.
Wearing gloves without washing first. Gloves trap bacteria against your skin. If your hands are contaminated when you put gloves on, you will contaminate the gloves immediately.
Get Your Texas Food Handler Certificate
Proper handwashing is one of the core competencies tested on the Texas food handler exam. Our accredited course covers everything you need — complete it in under 2 hours on your phone.