Handwashing for Life

Overcoming Underwashing
Home / Blog / Log 3 4 5 Handwashing Procedure

Log 3, 4, 5 Handwashing Procedure

Jim Mann's picture

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.

HandsOn™ System

HandsOn System

5 steps to convert underwashing to under control. Set and track your risk-based ServeReady® Hands and TouchReady® Surface standards.

SaniTwice® for Catered Events

SaniTwice for Catered Events

Uncompromised hand cleanliness for those serving food at venues without running water.

Teaching Videos

Teaching Videos

Globally recognized for their ease of use in any language. Available in DVD and MP4 file download.