Hand washing is the simplest food safety habit: wet your hands, lather with soap for about 20 seconds, rinse well and dry with a clean towel. Do it before you cook, after handling raw meat, and any time your hands could have picked up germs.
Paired with a few basics for storing and cooking food, it helps keep everyone at the table well. This checklist walks through both.
When to wash your hands in the kitchen
It is easy to remember the start of cooking and forget the moments in between. Wash up:
- before you start preparing food;
- after handling raw meat, poultry, fish or eggs;
- after touching the bin, a pet or your phone;
- after coughing, sneezing or blowing your nose;
- after using the toilet or changing a nappy (diaper);
- before you eat.
Proper hand washing, step by step
- Wet your hands with clean running water, warm or cold.
- Apply soap and lather, covering the backs of your hands, between your fingers and under your nails.
- Scrub for about 20 seconds. Humming a short song twice is a common way to time it.
- Rinse thoroughly under running water.
- Dry with a clean towel or paper towel, or let your hands air dry.
Plain soap and water work well. Hand sanitiser can be useful when you are away from a sink, but it is not a substitute for washing when your hands are visibly dirty or greasy from cooking.
The four food safety basics
Food safety guidance from health agencies is often organised around four ideas. They are easy to apply at home.
Clean
Wash worktops, boards and utensils with hot soapy water before and after use. Swap dishcloths and sponges often, and launder tea towels regularly. Rinse fruit and vegetables under running water, including those with skins you will not eat.
Separate
Keep raw meat, poultry, fish and eggs away from ready-to-eat foods. Use different chopping boards, or wash them thoroughly in between. In the fridge, store raw meat on the bottom shelf in a covered container so juices cannot drip onto other food. If you are building your technique, our guide to knife skills for home cooks includes tips on keeping a tidy, safe board.
Cook
Cook food thoroughly. A food thermometer is the most reliable check. Common safe minimum internal temperatures are 74 C (165 F) for poultry and 71 C (160 F) for ground meat, with other cuts and fish having their own guidelines. Check your national food safety agency for the full list.
Chill
Refrigerate leftovers promptly, ideally within two hours, or within one hour on a hot day. Keep your fridge at or below 4 C (40 F). Cool large pots of soup or stew in shallow containers so they chill quickly; our meal prep basics guide covers storage in more detail.
Common temperatures at a glance
| Item | Guideline |
|---|---|
| Fridge | 4 C (40 F) or below |
| Freezer | -18 C (0 F) or below |
| Poultry, cooked | 74 C (165 F) internal |
| Ground meat, cooked | 71 C (160 F) internal |
| Leftovers, reheated | Steaming hot throughout, about 74 C (165 F) |
Things people often get wrong
Washing raw chicken is the classic example. It can spread droplets around the sink and counters, and cooking is what makes it safe, not rinsing. Another is tasting from a spoon and putting it back in the pot. Use a clean spoon each time.
Leaving food out on the counter to cool for hours is another. Warm room temperatures help bacteria multiply, so use the two-hour rule as a guide. Remember too that the ‘sniff test’ is not reliable, since many harmful germs do not change how food smells or looks.
Who needs extra care
Young children, older adults, pregnant people and anyone with a weakened immune system may be more vulnerable to foodborne illness, so it is sensible to follow official guidance closely. Allergens are a separate issue: wash hands and surfaces well when preparing food for someone with an allergy, since traces can transfer. For help interpreting labels, see our guide on how to read nutrition labels.
This article is general educational information, not medical advice. For questions about illness, allergies or specific health needs, please consult a doctor or qualified professional and your local food safety authority.
Key takeaways
- Wash with soap and water for about 20 seconds, and dry well.
- Remember the four basics: clean, separate, cook, chill.
- Use a thermometer rather than guessing doneness.
- Refrigerate leftovers promptly.
More everyday guides can be found in our health archive.
Frequently asked questions
How long should I wash my hands?
About 20 seconds of scrubbing with soap, followed by a thorough rinse and a clean towel.
Is hand sanitiser as good as soap and water?
It is a handy backup when you cannot reach a sink, but washing is better, especially when hands are greasy or visibly dirty.
Should I rinse raw chicken before cooking?
No. Rinsing can spread germs around the kitchen, and proper cooking is what makes chicken safe.
How long can leftovers stay in the fridge?
Many guidelines suggest eating them within three to four days. Check your national food safety agency for specifics.
Photo: Hands washing with soap at a sink in a bright bathroom by Shixart1985, CC BY 2.0, via Wikimedia Commons
