Hand washing is the foundation of food safety in your kitchen. Yet it often goes wrong because there are no clear agreements about when and how. In this article you'll learn to make concrete rules and check whether they're being followed.
When hands must be washed
Make concrete agreements about these moments:
- Before work: When entering the kitchen
- After breaks: Smoking, eating, toilet
- After contact with raw meat/fish: Before you touch anything else
- After cleaning: Before you work with food again
- After taking out trash: Always immediately after
- After coughing/sneezing: Even if you cough into your elbow
💡 Example agreement:
"In our kitchen we wash hands after every task we complete. Processing raw meat? Wash hands before you grab the vegetables. Emptied the trash? Wash hands before you get back to the stove."
How to check this in practice
Checking must be simple and workable. These methods work best:
Daily observation (5 minutes)
- Walk deliberately through the kitchen during busy moments
- Pay attention: does someone wash hands after raw meat?
- Check: is someone using gloves correctly?
- Note what you see, without intervening immediately
Weekly team meeting (10 minutes)
- Discuss what you've observed
- Ask the team: what's going well, what can improve?
- Make new agreements if needed
- Document what you've discussed
⚠️ Note:
Check not to punish, but to help. If someone often forgets to wash hands, the problem usually lies in unclear agreements or insufficient time.
Practical tools for checking
Checklist at the sink
Post a simple checklist at each sink:
- Wash for at least 20 seconds
- Use soap
- Use clean towel or paper
- Also between fingers and under nails
Digital registration
Many kitchens use an app to record what they've checked. Benefits:
- You can quickly look back at what you've noted
- During food authority inspection you have proof of your checks
- Team can see what the agreements are
- Less paperwork
💡 Example check:
Monday 10:30 - Kitchen check:
- Tom washes hands after processing chicken ✓
- Lisa uses gloves with salad ✓
- Sink has soap and paper ✓
- Agreement: always wash hands after taking out trash
What you register for HACCP
For food safety you must be able to demonstrate that you check. Register at minimum:
- Date and time of check
- What you observed: good or improvement point
- Action taken: conversation, new agreement, training
- Who checked: your name or team member's
Keep these records for at least 2 years. During food authority inspection you can demonstrate that you're actively working on food safety.
When to intervene
Not every mistake needs immediate conversation. Do intervene with:
- Danger to guests: raw meat, then vegetables without washing hands
- Repeated mistakes: same person keeps forgetting
- No improvement: after conversation it still happens
An app like KitchenNmbrs helps record these checks digitally, so you can quickly look back at what you've discussed and when.
How do you organize hand hygiene checks? (step by step)
Make clear agreements with your team
Discuss when hands must be washed and post this at each sink. Make sure everyone knows the rule: after raw meat, before new task, after toilet.
Plan daily observation
Walk deliberately 5 minutes through the kitchen during busy moments. Watch whether agreements are being followed. Note what you see without intervening immediately.
Register your checks
Record what you've observed, which date, and what action you've taken. Keep this digitally or on paper for at least 2 years for HACCP compliance.
✨ Pro tip
Make hand hygiene checking part of your daily routine, just like you check the refrigerator. Five minutes of observation during the busiest time of day prevents most problems.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How often should I check hand hygiene?
Daily observation during busy moments takes 5 minutes and prevents most problems. Weekly discussion with the team ensures agreements stay clear.
What do I do if someone keeps forgetting to wash their hands?
First check whether the agreements are clear and whether there's enough time. Often the problem lies in unclear rules, not in the employee's unwillingness.
Do I need to register every time someone washes their hands?
No, you register your checks. For example: 'Monday 10:30 - team follows hand hygiene agreements correctly' or 'had conversation about washing hands after raw meat'.
Can the food authority give fines if I don't have hand hygiene checks?
Yes, no record of checks can lead to warnings or fines. You must be able to demonstrate that you're actively working on food safety in your kitchen.
How long should hands be washed?
At least 20 seconds with soap, also between fingers and under nails. Make this part of your agreements and post it at each sink.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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