Handwashing at Food Facilities
Marin County's Food Safety Program
Marin Environmental Health Services' Consumer Protection inspectors are on the front lines of food safety ensuring that restaurants and other food service providers in Marin County are equipped with the knowledge and guidance to provide safe food to you and your family.
There are over 1,500 permitted food service providers in Marin County, all of which are inspected on a routine basis. EHS inspectors issue a green, yellow, or red placard at the conclusion of the inspection, indicating the facility's level of regulatory compliance. See our website to explore recent restaurant inspection results.
Washed Hands Prevent Food Poisoning
One of the CDC's top five risk factors responsible for food poisoning is employee health and hygiene. Good handwashing practice is a key part of employee hygiene. Foodborne illnesses are often caused by food workers touching food with contaminated hands.
Violations During Inspections
During a routine inspection of a food facility (restaurant, bakery, deli, bar, etc.), Marin County EHS inspectors observe whether food handlers wash their hands when they are contaminated and before touching food or food contact surfaces.
Major handwashing violations occur when there is direct contamination of food or food contact surfaces and must be immediately corrected. These include, but are not limited to:
- Employees that handle raw meat and then proceed to handle vegetables or clean customer utensils.
- Employee that did not wash hands after eating or smoking before handling food.
- Dishwashing employee who loads dirty dishes into dishwasher, then stacks clean dishes without washing hands.
Facilities with Major Handwashing Violations
Facilities with repeat handwashing violations have been identified in order to help inspectors focus their efforts to provide additional handwashing education where it is most needed. Our goal is to reduce the number of handwashing violations and in turn, reduce the risk of foodborne illnesses at food facilities. Reducing major violations will also increase the likelihood that food facilities will receive a green "Pass" placard on each routine inspection.
There are two measures below that track facilities with consecutive handwashing violations - one for established food facilities and one for newer food facilities who obtained a license within the past 6 -24 months.
The line graph below shows the number of established food facilities with consecutive hand washing violations. Data is added to this chart daily. The number of established food facilities with consecutive handwashing violations peaked at 59 between April and June of 2019, and is currently in decline.
The line graph below shows the number of newer food facilities with consecutive hand washing violations. Data is added to this chart daily. The number of established food facilities with consecutive handwashing violations peaked at 3 between April and June of 2018, and is currently in stable at 1.
Handwashing Educational Visits
For those facilities identified as needing additional handwashing education, an EHS inspector will provide an educational visit to discuss the importance of handwashing, demonstrate proper handwashing, consult with kitchen staff as to when handwashing is needed, and how to avoid contaminating hands when possible. Educational visits will include instruction and the distribution of educational material in the preferred language of the facility's management and employees. Our goal is to provide personalized outreach to at least 75 % of the facilities identified as having repeat major handwashing violations on an annual basis.
Tracking Our Progress
This measure is currently under construction. When completed, you will be able to track our progress towards our goal of providing on-site educational outreach to at least 75% of those facilities that have repeat handwashing violations.