Does Temperature Really Matter when Washing your Hands?
In January, I reviewed the changes to the 2022 Food Code in my blog (check out Part I and Part II), and one change to the food code that I had mentioned, but didn’t discuss in-depth, was the change that lowered the water temperature a hand sink was required to produce to 85°F, as noted in Section 2-202.12 of the code. This requirement has been in place since the publishing of the 2001 Food Code, which required a water temperature of 100°F. Prior to this, 110°F was required (see the 1999 Food Code). So why the change and does water temperature when washing your hands really matter?
The change started long before the 2022 edition was being developed. In 2010, the Conference for Food Protection had recommended changing the temperature to 85°F, but when the supplement to the 2009 Food Code was later released, the revision was not included.
As you look at the relationship between hand washing efficacy and water temperature…what we had always believed to be true was not supported by the research.
Growing up in the foodservice business, I had always heard the phrase “as hot as you can handle” when it came to the correct temperature to wash your hands. Many believe that the magical temperature at which hand washing should occur was 100°F. However, that is simply the water temperature that a hand washing sink should reach per the FDA Model Food Code, not necessarily the temperature at which you must wash your hands.
A few years ago, when we were getting ready to explore employee hand washing behavior as part of our research, this “requirement” came up as a discussion point among our research team as we were developing our observation rubrics. After digging into it, we realized that most resources online only said potable water, with no temperature requirement. Our team explored the websites of the Centers for Disease Control and World Health Organization and reviewed the food code to determine what was recommended and required. Outside of finding that food code required water at the sink to be a minimum of 100°F, there was no requirement to wash your hands at a certain temperature and no mention that a higher temperature was necessary.
The more we explored the topic, the more we found that what we had always believed to be true was not supported by the research. Michaels and his colleagues published data in 2001 that concluded that water temperature had no effect on the level of bacterial reduction when using nonantibacterial soap. A follow-up study published by Michaels and another group of researchers in 2002 found similar results, but also noted that the higher water temperatures resulted in skin irritation and loss of water content, a complaint that has often arisen as a frequent barrier to hand washing in the foodservice industry.
Temperature is important because we want out employees to be comfortable washing their hands, so warm water at the hand washing sink is important. But if water temperature is not important in bacterial reduction on the hands, what is? A quality soap, friction (time), and rinsing. Encourage your employees to do these steps and they can help protect your business and themselves from food handler contamination.
I must close with my usual disclaimer when talked about the updated food code – be sure to follow your local food code. Although the 2022 Model Food Code has been released, most jurisdictions are still operating on older versions of the code, and it is important to know the specific requirements in your area. Risk Nothing.
Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house
In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall. Making your guests feel safe will be an important point as we welcome them back to our establishment. The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.
Food Safety Considerations for the “New Way” of Dining
Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours. As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and we welcome a third vaccine onto the market this morning, perhaps this spring we are turning over a ‘new leaf’ in a much more profound way, as we see light at the end of the Coronavirus tunnel.
Developing Good Food Safety Habits
Good habits and habit development are something that has fascinated me for several years. If you’ve attended any the training programs or presentations that my colleagues and I have conducted through our Center for Food Safety in Child Nutrition Programs, you’ve likely heard me opine about the importance of habits and how habits are created. Many times, in foodservice operations we wonder why our staff don’t follow the food safety practices we have established in our operation. Perhaps they don’t wash their hands when they are required, perhaps they just don’t use the proper method of handwashing, or perhaps we find that they don’t complete our HACCP logs as often as our program dictates should occur. And while we can stomp our feet and say “it is their job, they should just do it”, it really isn’t that simple. We can’t order people to change, although if we could, business and human resources would be so much simpler.
Getting Your Playbook for Food Safety Organized
As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.
