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Featuring Food Safety - Week 3

Recent study shows one in four doesn't wash hands when handling food

Image Credit: Edwin Remsberg

September 20, 2012 Sara Gavin

It’s one of the easiest, most effective ways to stop foodborne illness in its tracks yet only about three-fourths of us are actually doing it. Yep, we’re talking about WASHING YOUR HANDS because apparently, not everyone is getting the message.

It’s Food Safety Education Month and the College of Agriculture and Natural Resources (AGNR) and the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) want you to know:

Many viral and bacterial foodborne illnesses are caused by improper hand washing yet a recent study found nearly one in four people still doesn’t properly clean his or her hands before and after handling, preparing and eating food.

So, what is the proper way to wash your hands?

  • Wet your hands with clean running water (warm or cold) and apply soap.

  • Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.

  • Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.

  • Rinse your hands well under running water.

  • Dry your hands using a clean towel or air dry.

Note: Washing hands with soap and water is the best way to reduce the number of germs on them but if soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60 percent alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations but do not eliminate all types of germs and should not be used when hands are visibly dirty.

If you still need some convincing that foodborne illnesses are to be avoided at all costs, have a look at the FDA’s Bad Bug Book. That should help you remember to wash up before you dig in!

The College of AGNR and JIFSAN are providing weekly food safety tips all month long. Be sure to check out previous information on the “Four Cs:” Clean, Separate, Cook and Chill and well as using a meat thermometer.

For more information on JIFSAN, visit http://jifsan.umd.edu.

For more information on the College of AGNR, go to www.agnr.umd.edu.