hand washing flow chart
{"Image DocumentName": "Handwashing How to wash hands (should take at least 20 seconds):", "Image ImageDescription": "1. Wet hands and arms. Use running water as hot as you can comfortably stand. It should be at least 100\u00b0F(38\u00b0C). 2. Apply soap. Apply enough to build up a good lather. 3. Scrub hands and arms vigorously. Scrub them for 10 to 15 seconds. Clean under fingernails and between fingers. Instructor Notes. Handwashing is the most important part of personal hygiene. It may seem like an obvious thing to do. Even so, many food handlers do not wash their hands the correct way or as often as they should. You must train your food handlers to wash their hands, and then you must monitor them. The whole process should last about 20 seconds. 4. Rinse hands and arms thoroughly. Use running warm water. 5. Dry hands and arms. Use a single-use paper towel or hand dryer. Consider using a paper towel to turn off the faucet and open the restroom door. 3-6.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}