Kitchen Handwashing SOP Template

1.Purpose

To reduce the spread of illness-causing bacteria and viruses by making sure kitchen staff wash their hands correctly and at the right times.

2.Scope

Applies to all kitchen staff at every designated handwashing sink. General surface cleaning and dishwashing are covered by their own SOPs.

Definitions

Designated handwashing sink

A sink set up only for handwashing, stocked with soap and paper towels, that is not used for food prep or dishwashing.

Bare-hand contact

Touching ready-to-eat food directly with hands instead of gloves or a utensil.

3.Responsibilities

Prep Cook

Washes hands at every required time using the correct technique before returning to food.

Line Cook

Washes hands at every required time and changes gloves after any activity that could contaminate them.

Kitchen Manager

Keeps handwashing sinks stocked, monitors compliance, and coaches staff who skip steps.

RACI matrix

R = Responsible, A = Accountable, C = Consulted, I = Informed

4.Materials and PPE

Materials, tools and systems

• →Designated handwashing sink with hot and cold water
• →Hand soap dispenser
• →Single-use paper towels or hand dryer
• →Handwashing signage posted at each sink
• →Disposable gloves

Personal protective equipment

• →Disposable gloves for ready-to-eat food handling

5.Procedure

1. 5.1

   Check the handwashing sink is stocked

   Kitchen Manager

   At the start of the shift, the kitchen manager confirms every handwashing sink has soap, paper towels and hot water, and restocks or reports anything missing.

2. 5.2

   Wash hands before starting work

   Line Cook

   Every staff member washes their hands at a designated handwashing sink before starting their shift and before putting on gloves.

3. 5.3

   Wet hands and apply soap

   Line Cook

   Wet hands and forearms with warm running water, then apply enough soap to cover all surfaces of the hands and forearms.

4. 5.4

   Scrub for at least 20 seconds

   Line Cook

   Scrub hands, between fingers, under nails and forearms for at least 20 seconds, then rinse thoroughly under running water.

   Checkpoint: Hands are scrubbed with soap for at least 20 seconds before rinsing.

5. 5.5

   Dry hands with a single-use towel

   Line Cook

   Dry hands completely with a fresh paper towel or air dryer, and use the towel to turn off the faucet and open the door if needed.

6. 5.6

   Wash hands after touching raw food

   Line Cook

   Wash hands immediately after handling raw meat, poultry, seafood or eggs and before touching any ready-to-eat food or clean equipment.

   Warning: Never touch ready-to-eat food after handling raw protein without washing hands first, even if switching to a new pair of gloves.

7. 5.7

   Wash hands after other contamination risks

   Line Cook

   Wash hands after using the restroom, taking out trash, touching your face or hair, handling money, eating, drinking, smoking, or using a phone.

8. 5.8

   Change gloves after any contamination risk

   Line Cook

   Remove and discard gloves after any activity listed in this SOP that requires handwashing, wash hands, and put on a fresh pair before continuing food work.

9. 5.9

   Avoid bare-hand contact with ready-to-eat food

   Prep Cook

   Use gloves, tongs or other utensils to handle ready-to-eat food instead of bare hands, even right after washing.

10. 5.10

    Report skin injuries or illness

    Line Cook

    Report any cut, burn, rash or symptoms of illness such as vomiting or diarrhea to the kitchen manager before starting work, since these may require a bandage, glove or being sent home.

11. 5.11

    Monitor and coach handwashing compliance

    Kitchen Manager

    During the shift, the kitchen manager observes handwashing at key moments and coaches on the spot if a step is skipped or rushed.

    Checkpoint: Handwashing sinks are used only for handwashing, never for rinsing food or dishes.

6.Quality checks

• →Every handwashing sink is stocked with soap and paper towels during service.
• →Staff wash hands for at least 20 seconds at each required time.
• →No handwashing sink is used for food prep or dishwashing.
• →Gloves are changed after every listed contamination risk, not reused all shift.

7.Records

• →Handwashing sink stocking checklist
• →Staff illness and injury report log
• →Handwashing training sign-off sheet

8.KPIs

• →Percent of observed handwashing events meeting the 20-second standard
• →Number of handwashing coaching moments per shift
• →Days since a handwashing sink was found unstocked
• →Staff illness reports handled before starting a shift

9.Common mistakes

• →Rinsing hands quickly under water without using soap for the full time.
• →Using the handwashing sink to rinse a dish or piece of produce.
• →Putting on gloves over unwashed hands.
• →Forgetting to wash hands after taking out the trash or using a phone.

10.Revision history