Hazard Analysis and Critical Control Point (HACCP) procedure calls for monitoring critical areas in food preparation where, if something goes wrong, contamination may result. One of the things that can go wrong in any food service operation is a worker touching ready-to-eat food with contaminated hands. One control is to wash one's hands vigorously with soap and water for at least 20 seconds, then dry with a clean, disposable towel.

But how does a good manager monitor hand washing? Here are some other precautions you can take to instill a culture of hand cleanliness in your staff.

Work at changing bad habits that contribute to hand contamination. Remind staff about scratching or patting hair or stroking mustaches or any of the other careless hand habits people bring into the food service workplace.

Have various utensils available so staff doesn’t have to touch foods at all -- forks, spoons, tongs, spatulas, tissues, disposable gloves--anything that prevents the need to touch the food with the bare hands. Just remember that plastic gloves are no substitute for hand washing. They, too, can become contaminated and will need to be replaced often. But, gloves are only a supplement -- hands still need to be washed.

Keep the hand wash stations clean and supplied with soap and paper towels. A poster at the station showing proper hand washing technique will be a helpful reminder.

Supplement hand washing with a good hand sanitizer. Double your protection and lessen hand chapping with a sanitizing lotion. But, again, this is no substitute for hand washing.

Educate your staff OFTEN about the proper method and times for hand washing.

Taken from FoodTalk, Charles Felix Associates, (703) 777-7448.