1. Hand Hygiene and Glove Use
Nutritional Services General Education and Safety and Sanitation Education Topics Combined
October 2013

2. Wash Your Hands!
It is the most effective way to prevent the spread of infection and foodborne illness
Our patients have an increased risk of disease because they are ill
The health of our customers and patients is literally “in your hands”
Remember: Clean hands save lives
Your actions make a difference

3. When to Wash Hands / Change Gloves
All NS Staff:
After touching hair, face, or body
After smoking, eating ,drinking, chewing gum
After any clean up activity
After using the restroom
Any time hands become contaminated
Before handling food

4. When to Wash Hands / Change Gloves
In addition, wash hands before:
Putting on or changing gloves
Starting work
In addition, change gloves:
When they become soiled or torn
Before beginning a different task or a new recipe
At least every four hours during continual use
Before and after handling raw fish, meat, or poultry and before handling ready-to-eat cooked food

5. Remove Gloves Properly
Grasp them at the cuff and peel them off
inside out, over fingers
Avoid touching your palm or fingers with the glove
Put them directly into a trash can
Wash hands

6. Wearing Gloves Gloves minimize the risk of cross-contamination
In food service, wear gloves:
When preparing and serving food
Personal Protection Equipment (PPE)
In patient care:
Gloves (and gowns) must be worn while delivering trays in contact isolation rooms
DO NOT wear gloves when delivering or retrieving trays in any other room

7. Patient Care Hand Hygiene
In addition, for staff that has patient contact:
Use liquid (foam) hand sanitizers
Before and after each patient contact
Before and after entering and exiting a patient’s room
Must use soap and water
For Contact Isolation patients; hands must be washed BEFORE LEAVING THE ROOM
For patient’s with the bacteria Clostridium difficile (C. diff);
hand sanitizers do not kill C. diff spores

8. Where to Wash Your Hands
Use designated hand washing sinks for hand washing only
Hand sinks must have:
Hot and cold running water
Soap
Towels or hand dryer
Trash can
Do not use food prep, utility, or
dishwashing sinks for hand washing

9. Hand washing with Soap and Water Scrub for at least 15 seconds with warm water

10. Thank you! Complete Hand Washing Competency