A part of any effective food safety program must include correct, safe hand washing performed by employees as they handle and prepare food.  Employees must be taught to know why hand washing is critical to food safety and how and when to wash their hands and fingertips to reduce the pathogenic bacteria found particularly underneath the fingernails.

This video tape describes the double wash method, which uses a fingernail brush to remove pathogens from fingertips and underneath fingernails when people enter the kitchen area and the single wash method, which is used within the kitchen area.

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