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14 3 Hand Washing How to Wash Hands 1. Use a hand sink intended for hand washing by food employees. 2. Rinse hands under clean, warm running water. 3. Apply soap. 4. Rub hands together vigorously for 10 to 15 seconds, while clean- ing also fingernails, wrists, and arms. 5. Thoroughly rinse hands under clean, running water. 6. Dry hands immediately using single-use disposable towels or hand drying device. 7. Turn the water off with the towel: never use those clean hands. When to Wash Hands The Code states that employees are to wash their hands and any ex- posed parts of the arms in the below situations:  Before donning gloves for working with food and changing gloves for changing tasks  Immediately before working, such as bar prep, bread prep, and setting tables.  After touching one’s body parts, one’s phone, one’s hair and face, pull- ing up pants, etc.  After using toilet facilities (wash them in the toilet room AND when re- turning to task).  After coughing, sneezing, using a handkerchief or tissue, using tobac- co, eating or drinking.  After bussing, cleaning tables and menus, and washing bar ware. Where to Wash Hands ...Only in a designated hand washing sink or an approved automatic hand washing facility. Employees cannot clean their hands in a sink used for food preparation, in a ware washing sink, or a utensil sink for utensils, implements, dishes, and pans. 4. Which of the following is true about hand washing? A. The mechanical action of scrubbing reduces the microorganisms. B. Warm water is more comfortable and encourages hand washing and the Code requires water no less than 100 °F. C. The use of single-use paper towels aids in the reduction of bacte- ria. Complete hand drying and friction with the towel are critical to reduce recontamination. D. All of the above. 5. Polished nails, gel nails, acrylic nails, and longer nails must be cov- ered when handling food, clean utensils and equipment, linens, and single service. A. True B. False 6. Which of the following is NOT true of employee beverages? A. It may be in the front of the house area. B. It must be stored down and away from food prep and storage. C. The beverage must be covered, A screw-top drink is approved. D. It must be consumed in a manner that does not contaminate the hands. 7. The NC Food Code prohibits all jewelry including necklaces and dangling earrings and piercings. A. True B. False