Hand Washing Procedure

The correct sequence: wet hands, apply soap, scrub 10–15 seconds, rinse, and dry with a single-use towel or air dryer. Fundamental in reducing foodborne illness.

TAGSFood Handler Training Safety & Sanitation Compliance Txdshs Tabc Certification Alcoholic Beverage Service

Related Terms

Cross-Contact

The transfer of allergens from one food or surface to another, similar to cross-contamination but...

Cross-Contamination

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

Bare-Hand Contact

Direct touching of ready-to-eat foods without gloves or utensils. TXDSHS typically prohibits this...

Employee Health Policy

Guidelines requiring food employees to report illnesses and follow exclusion or restriction rules...

Food Handler Card

A physical or digital card received upon successfully completing an accredited food handler cours...

Gel Sanitizer Standards

Hand sanitizers can complement but not replace hand washing in most TXDSHS rules; TABC also notes...

Personal Hygiene

Essential practices like regular hand washing, wearing clean uniforms, and maintaining short nail...

Gloves Usage

Disposable gloves reduce bare-hand contact with ready-to-eat foods. TXDSHS requires changing glov...

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