Modernist-Cuisine-Vol.-1-Small

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HOW TO Wash Your Hands Properly
Clean hands are the most important accompaniment to any meal, and
proper hand washing is the first step to ensuring that your customers leave
your establishment as healthy as when they came in. So pay close attention
when you wash your hands, and learn these basic steps to get it right.
Turn on the water using a knee or foot pedal. If you must touch
1 a faucet, use a single-use paper towel to turn the water on.
Wet your hands thoroughly with warm running water. Use a gushing
2 stream, not a trickle.
Clean well up your wrists. Contaminants that have worked their way
5 up your sleeves can just as easily work their way down again.
Rinse all the soap off. Start at your wrists and move toward your
6 fingertips. When all the soap is gone, keep rinsing for a few seconds
more. The entire washing process should last at least 30 s.
Nailbrushes also work well at
removing dirt from delicate foods
such as mushrooms without
damaging them.
Soap for at least 20 s. Be sure to clean your thumbs, the backs of your
3 hands, and between your fingers.
Scrub your nails with a brush. It’s the only reliable way to get at germs
4 under your fingernails and cuticles.
Dry your hands with a paper towel or an electric blower. If the faucet
7 is hand operated, use a paper towel to turn it off.
198 VOLUME 1 ·· HISTORY AND FUNDAMENTALS
FOOD SAFETY 199