Log 3, 4, 5 Handwashing Procedure

Handwashing effectiveness is commonly measured by log reduction.  It is considered to be limited to a log 2 reduction by authors of the Model Food Code.

Log 3, log 4 and log 5 reductions may be available by using these integrated best practices.

1. Wet/Pre-rinse hands in a stream of warm water flowing at a rminimum rate of 2 gpm.  Continue according to the level of soil.

2. Apply soap and scrub vigorously for at least 15 seconds with the aid of a recyclable nail brush.

3. Rinse with friction under a stream of warm water as in point 1.

4. Dry with an absorbent paper towel, utilizing an intense level of friction.

Optional step 5 when serving at-risk communities:

Follow with alcohol hand sanitizer for an added log reduction.

Use synergized alcohol hand sanitizer for maximum effectiveness.

Optional step 6.

Don clean single-use gloves.