SOP: Handwashing for Food Handlers (Free)

SOP – Handwashing

Everyone thinks they know how to wash their hands; most people do it badly. This SOP pins down the technique, the timing, and the facilities – print the technique poster and put it above every basin.

Don’t let this go stale. Review the SOP at least annually and every time the process, equipment or chemicals change – and re-brief the team whenever you do.

1. Document control

2. Purpose

To ensure effective handwashing by all food handlers at the right times.

3. Scope

Applies to everyone handling food or entering food handling areas at [site name].

4. Responsibilities

5. Materials and equipment

• Designated handwash basins (not food or equipment sinks)
• Liquid soap
• Single-use paper towels or air dryers
• Hot and cold (or appropriately mixed) running water
• Handwashing technique poster at each basin

6. Safety precautions

• Use water at a comfortable temperature – scalding water makes people rush.
• Report blocked or cold-water-only basins immediately.

7. Procedure

Follow the steps in order. Steps marked [CHECK] are the ones people skip under pressure – don’t.

1. Wet hands under running water.
2. Apply enough soap to cover all surfaces.
3. Rub palm to palm, backs of hands, between fingers, backs of fingers, thumbs, and fingertips/nails – at least 20 seconds total. [CHECK]
4. Rinse thoroughly under running water.
5. Dry completely with a single-use towel or air dryer – damp hands transfer bacteria far more easily.
6. Use the towel to turn off a manual tap where fitted.
7. Wash: on entering food areas, before handling food, after breaks, after touching face/hair/phone, after handling raw food or waste, after cleaning, and after any contamination. [CHECK]

8. Records

• Training records
• Hygiene audit records (handwashing observations)

9. Revision history

Approval and control

Keep completed forms for [Define retention period, e.g., 2 years beyond shelf life] at [defined location] – and make sure someone besides you knows where that is.