Handwashing procedure in foodservice

Handwashing is one of the basic ways of reducing the risk of pathogens being transferred from hands to food, although not the only one (temperatures and separating raw materials from ready products also count, among other things). If your team does not wash hands according to the procedure, the rest of the HACCP system loses value. Below you will find complete instructions - from the washing technique, through the requirements for the handwashing station, to implementing the procedure in the team. We separate the regulations from practice here: Regulation 852/2004 requires a high degree of personal cleanliness (Annex II Chapter VIII point 1) and suitable wash-hand basins (Chapter I point 4), but does not specify the technique, the time or a list of situations for handwashing.

Why handwashing is key in foodservice

Hands are the main work tool in the kitchen. At the same time they are one of the routes by which bacteria, viruses and parasites are transferred to food. Salmonella, E. coli, norovirus, Staphylococcus aureus - all these pathogens can reach a customer's plate via a cook's dirty hands.

During an inspection, personnel hygiene is assessed: Annex II Chapter VIII of Regulation 852/2004 requires a high degree of personal cleanliness and suitable, clean clothing. Insufficient hand hygiene is sometimes one of the causes of food poisoning. It is not about complicated procedures - it is about every employee knowing when and how to wash hands, and doing it consistently.

The problem is that many employees think that they "wash their hands often enough". But "often" is a subjective notion. That is why the handwashing procedure should precisely define the situations in which washing is required in your venue. The regulations do not list them, so you set them yourself, and there should be no room for interpretation in this.

You will find more about personnel hygiene standards in the article on personnel hygiene and the most common non-conformities.

When to wash hands - a full list of situations

Below is an example list of situations in which a foodservice employee should wash their hands (a list from practice, not from the regulations). This list should hang at every handwashing station in your venue.

Before:

• Before starting work on a shift
• Before contact with ready-to-eat food (salads, desserts, bread)
• Before plating dishes
• Before putting on disposable gloves

After:

• After using the toilet
• After touching raw meat, poultry, fish or eggs
• After contact with waste or a waste bin
• After coughing, sneezing, touching the face, hair or nose
• After eating, drinking or smoking cigarettes
• After touching dirty surfaces (floor, door handles, phone)
• After a break from work
• After contact with cleaning agents or chemicals

When changing activity:

• When moving from raw materials to ready products
• When changing workstation (e.g. from the dishwashing area to the kitchen)
• After operating the cash register and before returning to preparing food

The rule is simple: if in doubt - wash your hands. It is better to wash them once too often than once too rarely. Each of these situations is a potential moment of transfer of microorganisms to food.

The correct washing technique - step by step

Merely "rinsing hands under water" is not handwashing. The regulations do not specify the technique or time of handwashing. The technique described here comprises 6 steps, and in practice a minimum of 30 seconds is recommended (this is our recommendation, not a requirement). It is a time compared to singing "Sto lat" (the Polish birthday song) twice - but in the kitchen it is better simply to count to thirty.

Step 1: Wetting the hands with warm water. The regulations require hot and cold running water (Annex II Chapter I point 4 of Regulation 852/2004) and do not give a temperature. Use warm water, but not scalding: water that is too hot dries the skin, and water that is too cold removes fat and dirt less well.

Step 2: Applying soap. Use soap from a dispenser (not a bar); the regulation requires only "materials for cleaning hands", so this is practice. The amount is given by the soap manufacturer. The soap does not have to be antibacterial: it should be liquid, preferably unscented and designed for professional use.

Step 3: Lathering for at least 20 seconds. This is the most important stage. The order of movements:

1. Palm to palm - circular movements
2. Right palm over the back of the left and vice versa
3. Palm to palm with fingers interlaced
4. Backs of fingers against the inside of the opposite palm
5. Thumbs - each separately, with a rotating movement
6. Fingertips against the palm of the opposite hand
7. Wrists - each separately

Step 4: Rinsing under running water. Thorough rinsing off of all the soap. Keep your hands pointing downwards so that the dirty water runs into the sink and not onto the forearms.

Step 5: Drying with disposable towels. Never with a shared towel. The regulations require materials for hygienic drying of hands (Annex II Chapter I point 4) and do not indicate a method. Disposable (paper) towels are the most common choice in foodservice. Hand dryers are sometimes not recommended in production zones, because according to some guides they disperse microorganisms in the air; this is a matter of risk assessment in your venue.

Step 6: Turning off the tap with a towel. This step is often skipped, and it is very important. A tap touched with dirty hands before washing is a source of bacteria. Turning it off with a paper towel eliminates recontamination.

The whole process takes an estimated 30-40 seconds. That is little, considering that it can prevent serious food poisoning.

Requirements for the handwashing station

Annex II Chapter I point 4 of Regulation 852/2004 requires an adequate number of wash-basins, suitably located and designated for cleaning hands, with hot and cold running water and materials for cleaning hands and for hygienic drying. It also requires that, where necessary, facilities for washing food be separate from the hand-washing basins. The provision does not speak directly about dishes or the kitchen sink, and "where necessary" leaves the assessment to you and the inspector, so a separate hand basin is the safest solution. The detailed equipment below (dispenser, paper towels, bin) is practice.

Equipment of the station (from the regulations: a wash-hand basin for cleaning hands, hot and cold running water, materials for cleaning and hygienic drying of hands; the rest is practice):

• A sink designated exclusively for washing hands (marked)
• Running hot and cold water (or a mixer)
• A dispenser with liquid soap (not a bar of soap)
• Disposable paper towels in a dispenser
• A bin for used towels (preferably touch-free)

Additional elements (recommended):

• A handwashing instruction in graphic form - hung above the sink
• A dispenser with a hand disinfectant
• Hand cream (available outside the production zone) - prevention of skin irritation
• A nail brush (replaced regularly)

Location of stations (the regulation speaks of basins "suitably located"; specific places are practice):

• At the entrance to the kitchen / production zone
• Near the work stations (so that the way to the sink is not an excuse)
• By the staff toilets

A typical mistake: the handwashing sink is cluttered with dishes or used for washing vegetables. This is easy to notice during an inspection and it is a common mistake. You can read more about cleaning and disinfection procedures in the venue in the article cleaning and disinfection - a procedure that works.

Hand disinfection - when it is needed

Hand disinfection does not replace washing. It is an additional step, which is used in specific situations where washing alone may not be enough. Important: disinfection is effective only on clean (washed) hands. Applying a disinfectant to dirty hands is pointless.

When to use hand disinfection (additional practice, not a requirement of the regulations):

• After washing hands - as an additional safeguard when working with high-risk food (raw meat, fish, eggs)
• When working with ready-to-eat food that will not undergo heat treatment
• In situations of increased epidemiological risk (e.g. flu season, cases of norovirus in the area)
• As a supplement to washing after contact with sick people

How to disinfect hands correctly:

1. First wash your hands according to the procedure (6 steps)
2. Dry your hands with a paper towel
3. Apply the disinfectant from the dispenser (the amount according to the manufacturer's label)
4. Rub the preparation into all surfaces of the hands for the time given by the manufacturer
5. Wait until the agent dries completely - do not wipe it off.

We found no regulations requiring hand disinfection in foodservice; it is additional practice. Choose a preparation designed for hand disinfection and use it according to the manufacturer's label (amount, rubbing time); they are usually alcohol-based preparations. We found no requirement of a "food contact approval" for hand preparations, but we did not check the regulations on biocidal products.

Disposable gloves - when to use them

Disposable gloves are a topic that causes a lot of misunderstanding in foodservice. Some venue owners think that gloves release you from washing hands. That is untrue, and a dangerous untruth. In Regulation 852/2004 we found no requirement to use gloves; if you use them, they should be intended for contact with food (Regulation 1935/2004: Art. 3(1) and Art. 15(1)(a), the marking "for food contact" or the symbol from Annex II).

Rule number one: hands must be washed BEFORE putting on gloves. Gloves put on dirty hands can be worse than no gloves, because they give a false sense of safety and are often worn longer than they should be.

When to use gloves:

• When in contact with ready-to-eat food (e.g. assembling sandwiches, cutting vegetables for a salad)
• When serving bread, cakes and desserts
• When an employee has minor wounds or cuts on the hands (dressing + glove)
• When working with raw meat and poultry (as an additional barrier)

When to change gloves:

• After every change of activity (e.g. raw meat -> vegetables)
• After touching non-food surfaces (door handle, phone, till)
• Every approx. 30 minutes of continuous work, even if you have not changed activity (this is a value from practice, not from the regulations)
• When a glove is damaged or wet on the inside

Typical mistakes with gloves:

• Wearing the same pair for the whole shift
• Touching a phone, face or hair in gloves, and then going back to food
• Washing hands IN gloves (instead of taking them off, washing hands and putting on a new pair)
• Using latex gloves without checking the staff for allergy (a better choice: nitrile)

How to implement the handwashing procedure in the team

The best procedure on paper is worthless if the team does not apply it. Implementation requires a few concrete steps.

1. Create a written procedure. The document should contain: a list of situations requiring handwashing, a description of the technique (6 steps), requirements for the station and rules on gloves. The procedure should be part of your GHP/GMP (Good Hygiene Practice / Good Manufacturing Practice) documentation and should be discussed at every OHS and hygiene training.

2. Train every employee. The training should be practical - not just "read and sign". Show the correct technique, let everyone wash their hands under your supervision, pay attention to the areas that are skipped (thumbs, wrists, spaces between fingers). Document the training: Annex II Chapter XII of Regulation 852/2004 requires supervision and/or training of personnel in food hygiene matters, appropriate to the nature of the work, and Art. 59(3) of the Act on Food and Nutrition Safety (25 August 2006) - confirmation of this by documentation of training carried out or briefing given.

3. Hang up graphic instructions. Above every handwashing sink there should hang a laminated instruction with illustrations. The text should be legible, in a language understandable to the whole team (if you have foreign-language employees - a bilingual instruction).

4. Ensure constant supplies. An empty soap dispenser is a guarantee that nobody will wash hands properly. Appoint a person responsible for the daily check of the stations: soap, towels, disinfectant, cleanliness of the sink.

5. Observe and react. For the first weeks after implementation, observe whether the team applies the procedure. It is not about punishing - it is about correcting habits. If you see that someone skips the wrists or leaves the toilet without washing hands - react straight away, calmly but firmly.

6. Include hand hygiene in the registers. You can add the item "check of handwashing stations" to the daily shift-opening checklist. It is also worth linking this with the cleaning and disinfection register, which an inspector may ask about during an inspection. A working soap dispenser, a full towel container, a clean sink - the check takes an estimated few minutes, and gives you a record that you can show to the inspector.

7. Repeat the training. A one-off training is not enough. You set the frequency of reminders yourself (the regulations do not give it); for example, every quarter a short reminder (approx. 10-15 minutes). You can use a team meeting at the start of a shift for this. A repetition of the technique, a discussion of the mistakes you noticed.

Ready hygiene procedures, including handwashing instructions based on the requirements of Regulation 852/2004, can be found in GastroReady documentation packages. They are prepared to be adapted to your venue and contain graphic instructions to hang up in the venue.

FAQ - frequently asked questions

How long should handwashing take in foodservice?

The regulations do not specify the time of handwashing. In practice a minimum of 30 seconds is recommended, of which at least 20 seconds is the lathering and rubbing of all surfaces of the hands itself (this is a recommendation, not a requirement). The whole process (wetting, lathering, rinsing, drying) takes an estimated 30-40 seconds.

Is a hand dryer acceptable in a foodservice kitchen?

The regulations do not prohibit dryers directly: they require materials for hygienic drying of hands (Annex II Chapter I point 4 of Regulation 852/2004). In production zones dryers are sometimes not recommended, because according to some guides they may disperse microorganisms in the air and cause secondary contamination of hands and surfaces. The most common choice in foodservice is disposable paper towels.

How often should disposable gloves be changed?

At every change of activity, after touching non-food surfaces and, in practice, every approx. 30 minutes of continuous work (this is a value from practice, not from the regulations). Before putting on a new pair you must always wash your hands.

Is antibacterial soap required in foodservice?

The regulations require materials for cleaning hands (Annex II Chapter I point 4 of Regulation 852/2004), not antibacterial soap. Using professional liquid soap designed for foodservice is recommended. What matters most is correct technique and washing time - even ordinary liquid soap effectively removes microorganisms with correct washing.

What are the consequences of not having a handwashing procedure?

Regulation 852/2004 does not require a written handwashing procedure of that name, but it requires a high degree of personal cleanliness (Annex II Chapter VIII point 1), and the Act on Food and Nutrition Safety imposes an obligation to comply with hygiene requirements (Art. 59(1)). Failure to comply with them is a petty offence (Art. 100(1) point 8), for which the sanitary inspection may impose a mandate fine of up to PLN 500 (Regulation of the Prime Minister of 17.10.2002, § 2 point 7; Art. 96 § 1 of the Code of Procedure in Petty Offence Cases), and a court - a fine of PLN 20 to PLN 5000 (Art. 24 § 1 of the Code of Petty Offences). In the case of a violation of hygiene requirements the inspector orders by decision the remedying of the shortcomings within a set time (Art. 27(1) of the Act on the State Sanitary Inspection), and if the violation has caused a direct threat to life or health, the inspector may order, among other things, the shutting down of the workplace or part of it, with immediate enforcement (Art. 27(2)).

Does hand disinfection replace washing?

No. Disinfection is a supplement to washing, not a substitute for it. A disinfectant is effective only on clean, washed hands. The order is always the same: washing, drying, disinfection.

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Legal status as of: 8 November 2026
Legal basis: Regulation (EC) No 852/2004 (consolidated text of 24.03.2021): Annex II Chapter I point 4, Chapter VIII points 1-2, Chapter XII; Regulation (EC) No 1935/2004 (consolidated text of 27.03.2021): Art. 3(1), Art. 15(1)(a); Act on Food and Nutrition Safety (consolidated text, Journal of Laws (Dz.U.) 2026, item 1399): Art. 59(1) and (3), Art. 100(1) point 8; Regulation of the Prime Minister of 17.10.2002 on the powers of the State Sanitary Inspection bodies to impose mandate fines (consolidated text, Journal of Laws 2020, item 1364): § 2 point 7; Code of Procedure in Petty Offence Cases (consolidated text, Journal of Laws 2026, item 1336): Art. 96 § 1; Code of Petty Offences (consolidated text, Journal of Laws 2026, item 1372): Art. 24 § 1; Act on the State Sanitary Inspection (consolidated text, Journal of Laws 2024, item 416, amended by Journal of Laws 2026, item 605): Art. 27(1)-(2). We did not check WHO recommendations or other guidelines on handwashing technique and time, the regulations on biocidal products (hand disinfectants) or the requirements for medical certificates for sanitary-epidemiological purposes. The technique (6 steps), the time (30 seconds), the list of handwashing situations, station equipment beyond the requirements of the regulations, the frequency of changing gloves and of training are industry practice, not regulations. The review of 8 November 2026 covered the Act on Food and Nutrition Safety (consolidated text, Journal of Laws 2026, item 1399, as of 28.09.2026), the Code of Petty Offences (consolidated text, Journal of Laws 2026, item 1372), the Code of Procedure in Petty Offence Cases (consolidated text, Journal of Laws 2026, item 1336) and the Act on the State Sanitary Inspection (consolidated text, Journal of Laws 2024, item 416, as amended by Journal of Laws 2026, item 605); we checked the cited articles in these texts and found no changes to their meaning compared with the previous consolidated texts (in the Act on the State Sanitary Inspection, Journal of Laws 2026, item 605 changed in Art. 27 only paragraph 2 (the word "facility" was replaced with the word "building"), the other cited articles are unchanged). We did not recheck the other acts on this list since the review of 4 October 2026.
Last review: 8 November 2026