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May-05.2009 04;08 PM Jack In the Box 858: 116 6/6 <br /> HANDWASHING AND HAND SANITIZING <br /> Procedures (cont.) <br /> • During every hour of every day, the person-in-charge sets a timer(Lihe#1357)to go <br /> off every 60 minutes. <br /> • When the timer sounds, the person-in-charge directs each employee, one at a time, <br /> to wash and sanitize his/her hands according to the procedure, <br /> • The person-in-charge washes and sanitizes his/her hands after the last employee <br /> has done so. <br /> • The person-in-charge initiala the Handwash Verification Section of the HACCP Form <br /> and resets the clock for 60 minutes. <br /> Note; The whole process should be completed within 10 minutes of the timer sounding. <br /> Every employee on duty must wash and sanitize hands even If they are not handling <br /> food at the time. <br /> Handwashina <br /> Handwashing must be done only at the handwash sink(s). <br /> 1, Roll paper towel down to expose enough towel needed to dry hands. Do not tear off <br /> yet. <br /> 2. Wash your hands, your arms up to the elbow and under your fingernails with soap <br /> and running water as hot as you can comfortably stand (110-120°1=). Use friction <br /> (rubbing)for at least 20 seconds, including rubbing fingernails over soapy palms, <br /> forcing soap bubbles under the nails to loosen dirt and bacteria. <br /> 3. Thoroughly rinse your arms and hands. Tear ol'f the previously unrolled towel and <br /> rub hands and arms with towel until dry <br /> Hand Sanitizing <br /> The hand sanitizer is the final step to ensure that your hands are free of any <br /> gorms. It does not replace handwashingl <br /> 1. After thoroughly washing your hands, dispense one pump of sanitlzer gel into the <br /> palm of one hand. <br /> 2. Rub the sanitizer into both palms, on and between fingers and fingertips until dry <br /> (about 15 seconds). Do not wipe off or dry with towel. <br /> NOT,EF;The odorlflavor of the sanitizer gel will not transfer to food, <br /> Do <br /> Ensure that the soap and sanitizer gel dispanaers are never empty and are always <br /> present and working correctly. <br /> Handwashing and Fund Sanitizing:p.2 of 2 <br /> Rlek Management Reference Manual Jack In The Box Inc. 10107 <br /> i,LLZ00 <br />