A Food Handler Who Is Throwing Out Garbage must wash their hands thoroughly afterwards to prevent the spread of germs and ensure food safety. FOODS.EDU.VN provides comprehensive guidance on proper handwashing techniques and other essential food safety practices, ensuring that food handlers maintain a clean and safe environment. Learn more about garbage disposal protocols, hygiene regulations, and sanitation standards to keep your kitchen safe from cross-contamination by reading on.
1. Why is Handwashing Essential for Food Handlers Handling Garbage?
Handwashing is crucial for food handlers who handle garbage to prevent the spread of harmful bacteria and viruses. According to a study by the Centers for Disease Control and Prevention (CDC), proper handwashing can reduce the risk of foodborne illnesses by up to 50%.
When a food handler is throwing out garbage, they are touching contaminated surfaces and materials. Garbage bins often contain food waste, packaging, and other items that can harbor a variety of pathogens, including E. coli, Salmonella, and norovirus. These pathogens can easily transfer to the food handler’s hands. If the food handler then touches food or food preparation surfaces without washing their hands, they can contaminate the food and potentially cause foodborne illness in consumers.
The CDC recommends the following steps for effective handwashing:
- Wet your hands with clean, running water (warm or cold).
- Apply soap and lather well.
- Scrub your hands for at least 20 seconds.
- Rinse your hands thoroughly under running water.
- Dry your hands using a clean paper towel or air dryer.
Proper handwashing is not just about quickly rinsing your hands; it involves a thorough scrubbing with soap and water to remove germs and prevent cross-contamination. FOODS.EDU.VN emphasizes the importance of these practices to maintain high standards of hygiene in any food handling environment.
2. What are the Specific Times a Food Handler Should Wash Their Hands?
A food handler should wash their hands at several specific times to maintain food safety. Here’s a detailed list:
| Time | Reason |
|---|---|
| Before starting work | To remove any germs or contaminants picked up before entering the food preparation area. |
| After handling raw meat, poultry, or fish | Raw foods often contain harmful bacteria. Handwashing prevents these bacteria from spreading to other foods or surfaces. According to the USDA, raw poultry can contain Salmonella, which can cause foodborne illness if not handled properly. |
| After touching garbage or cleaning duties | Garbage and cleaning tools can harbor bacteria and viruses. Handwashing after handling these items prevents cross-contamination. |
| After using the restroom | To remove any fecal matter or germs that may have been transferred to the hands. |
| After touching hair, face, or body | These areas can carry bacteria that can contaminate food. |
| After coughing, sneezing, or using a tissue | These activities can spread respiratory droplets containing germs. |
| After eating, drinking, or smoking | To remove any contaminants from food, beverages, or tobacco products. |
| After handling chemicals | Cleaning and sanitizing chemicals can be harmful if ingested. Handwashing removes any residue. |
| After using electronic devices | Phones and tablets can harbor bacteria. A study by the University of Arizona found that mobile phones carry ten times more bacteria than most toilet seats. |
| After taking a break | To remove any germs picked up during the break. |
| After handling money | Money can be a breeding ground for bacteria. |
| Before putting on gloves | Gloves can become contaminated if hands are not clean beforehand. |
| Between different food preparation tasks | To prevent cross-contamination between different ingredients or dishes. |
FOODS.EDU.VN emphasizes that adhering to these guidelines is essential for preventing the spread of foodborne illnesses. Consistent and thorough handwashing practices are a cornerstone of food safety in any food service environment.
3. What are the Legal Requirements for Handwashing in Food Handling?
Legal requirements for handwashing in food handling vary by jurisdiction, but they generally align with guidelines set by international health organizations like the World Health Organization (WHO) and national agencies like the FDA in the United States. These regulations are designed to protect public health by minimizing the risk of foodborne illnesses.
Here are some common legal requirements:
- Designated Handwashing Stations: Food establishments must provide easily accessible handwashing stations equipped with hot and cold running water, soap, and a means for drying hands (such as paper towels or an air dryer). These stations should be located in food preparation areas, dishwashing areas, and restrooms.
- Proper Handwashing Technique: Regulations often specify the correct handwashing technique, which includes wetting hands with warm water, applying soap, scrubbing for at least 20 seconds, rinsing thoroughly, and drying with a clean method.
- Mandatory Handwashing Times: Laws typically mandate that food handlers wash their hands at specific times, such as before starting work, after using the restroom, after handling raw foods, after touching garbage, and after any activity that could contaminate their hands.
- Signage: Many jurisdictions require signage reminding employees to wash their hands. These signs are often placed near handwashing stations and in restrooms.
- Training: Food handlers are often required to receive training on proper handwashing techniques and the importance of hygiene in preventing foodborne illnesses. Certification programs like ServSafe include detailed handwashing protocols.
- Enforcement: Health inspectors regularly visit food establishments to ensure compliance with handwashing regulations. Violations can result in fines, temporary closures, or other penalties.
- Gloves: While gloves can provide an additional barrier against contamination, they are not a substitute for handwashing. Regulations typically require food handlers to wash their hands before putting on gloves and to change gloves regularly, especially when switching between tasks.
- Local and State Regulations: Food safety regulations can vary by state and local jurisdiction. It is essential for food establishment operators to be aware of and comply with the specific requirements in their area. For example, some states may have stricter rules regarding the temperature of water used for handwashing or the type of soap required.
According to the FDA’s Food Code, which is used as a model for food safety regulations in many states, proper handwashing is a critical control point in preventing foodborne illnesses. Failure to comply with handwashing regulations can have serious consequences for both the food establishment and public health. FOODS.EDU.VN provides resources and information to help food handlers and establishment owners understand and adhere to these legal requirements.
4. What are the Consequences of Not Washing Hands After Handling Garbage?
Not washing hands after handling garbage can lead to several serious consequences, primarily related to the spread of pathogens and the increased risk of foodborne illnesses.
Here are some potential consequences:
- Foodborne Illnesses: Garbage often contains harmful bacteria, viruses, and parasites. If a food handler touches garbage and then handles food without washing their hands, these pathogens can transfer to the food. Consuming contaminated food can result in foodborne illnesses, such as Salmonella, E. coli, norovirus, and Hepatitis A.
- Cross-Contamination: Unwashed hands can transfer pathogens from garbage to kitchen surfaces, utensils, and equipment. This cross-contamination can affect multiple food items and increase the risk of widespread illness.
- Spread of Infections: Beyond foodborne illnesses, unwashed hands can spread other types of infections. Bacteria and viruses on the hands can be transmitted to other people through direct contact or by touching surfaces that others then touch. This can lead to the spread of common illnesses like the flu, colds, and skin infections.
- Legal and Financial Repercussions: Food establishments that fail to enforce proper handwashing practices can face legal and financial consequences. Health inspectors regularly check for compliance with food safety regulations, and violations can result in fines, suspension of permits, or even closure of the business.
- Damage to Reputation: A foodborne illness outbreak linked to a restaurant or food establishment can severely damage its reputation. Negative publicity can lead to a loss of customers and long-term financial harm. In the age of social media, news of food safety lapses can spread quickly, making it even more challenging for businesses to recover.
- Impact on Public Health: Failure to wash hands can contribute to broader public health issues. Foodborne illnesses can cause significant health problems, including dehydration, diarrhea, vomiting, and, in severe cases, hospitalization or even death. Vulnerable populations, such as young children, the elderly, and individuals with weakened immune systems, are particularly at risk.
- Increased Healthcare Costs: Outbreaks of foodborne illnesses can strain healthcare systems, leading to increased costs for medical treatment and public health interventions.
- Loss of Productivity: Foodborne illnesses can cause employees to miss work, leading to decreased productivity and potential staffing shortages.
According to a study published in the Journal of Food Protection, inadequate hand hygiene is a significant contributing factor to foodborne disease outbreaks. The study emphasized that consistent and thorough handwashing practices are essential for preventing the spread of pathogens in food handling environments. FOODS.EDU.VN provides detailed resources and guidelines to help food handlers understand the importance of handwashing and implement effective hygiene practices to mitigate these risks.
5. What are the Best Practices for Garbage Disposal in a Food Establishment?
Implementing best practices for garbage disposal is crucial in maintaining hygiene and preventing contamination in a food establishment. Here are some key guidelines to follow:
| Practice | Description |
|---|---|
| Use Proper Containers | Use durable, leak-proof containers with tight-fitting lids. This prevents spills and keeps pests out. Containers should be easy to clean and sanitize. |
| Regular Cleaning and Sanitizing | Clean and sanitize garbage containers regularly, both inside and out. This reduces the buildup of bacteria and odors. Use a disinfectant solution approved for food contact surfaces. |
| Frequent Emptying | Empty garbage containers frequently, at least once a day or more often if needed. This prevents overflow and reduces the risk of attracting pests. |
| Designated Garbage Area | Establish a designated area for garbage disposal that is separate from food preparation and storage areas. This helps prevent cross-contamination. |
| Line Containers | Use garbage bags to line containers. This makes emptying easier and helps keep the containers cleaner. Ensure bags are strong enough to prevent tearing. |
| Proper Waste Segregation | Separate different types of waste, such as food waste, recyclables, and hazardous materials. This helps with waste management and reduces the risk of contamination. |
| Pest Control | Implement a pest control program to prevent rodents, insects, and other pests from accessing garbage areas. This includes regular inspections, sealing entry points, and using traps or baits as necessary. |
| Training Staff | Train staff on proper garbage disposal procedures, including how to handle waste safely, how to clean and sanitize containers, and the importance of handwashing after handling garbage. |
| Handwashing Stations Nearby | Ensure that handwashing stations are readily accessible near garbage disposal areas. Remind staff to wash their hands thoroughly after handling garbage. |
| Waste Disposal Schedule | Establish a regular schedule for removing garbage from the premises. This prevents buildup and reduces the risk of attracting pests. |
| Comply with Local Regulations | Be aware of and comply with local regulations regarding waste disposal, recycling, and composting. |
| Secure Outdoor Bins | If using outdoor garbage bins, ensure they are securely covered and locked to prevent access by animals and unauthorized individuals. |
| Monitoring and Documentation | Regularly monitor garbage disposal practices to ensure compliance with procedures. Document cleaning and sanitizing activities, pest control measures, and waste removal schedules. |
| Use of Compactors or Grinders (If applicable) | Consider using compactors or grinders to reduce the volume of waste. This can help save space and reduce the frequency of waste removal. |
According to the EPA, proper waste management practices can significantly reduce the risk of environmental contamination and public health hazards. FOODS.EDU.VN provides comprehensive resources and training materials to help food establishments implement these best practices and maintain a safe and hygienic environment.
6. How Does Handwashing Prevent the Spread of Viruses?
Handwashing is a highly effective method for preventing the spread of viruses because it physically removes virus particles from the skin. Viruses, such as norovirus, influenza, and the virus that causes COVID-19, can survive on surfaces and hands for varying periods. When someone touches a contaminated surface, viruses can transfer to their hands. If they then touch their face (eyes, nose, or mouth) or handle food, the viruses can enter the body and cause infection.
Here’s how handwashing works to prevent viral transmission:
- Physical Removal: The act of washing hands with soap and water physically dislodges viruses from the skin. Soap helps to lift the viruses, along with dirt and oils, from the skin’s surface.
- Surfactant Action: Soap molecules have a dual nature; one end binds to water, and the other binds to fats and oils. This allows soap to surround virus particles, breaking them apart and washing them away. Viruses often have a lipid (fatty) outer layer, which is disrupted by soap, rendering the virus non-infectious.
- Rinsing Away: Rinsing hands under running water washes away the loosened viruses and soap residue, effectively removing them from the hands.
- Reduced Viral Load: Even if some viruses remain after washing, the overall viral load is significantly reduced. A lower viral load decreases the likelihood of infection if the remaining viruses enter the body.
The CDC recommends the following handwashing technique for maximum effectiveness:
- Wet your hands with clean, running water (warm or cold).
- Apply soap and lather well, covering all surfaces of your hands.
- Scrub your hands for at least 20 seconds. This is about the time it takes to sing the “Happy Birthday” song twice.
- Rinse your hands thoroughly under running water.
- Dry your hands using a clean paper towel or air dryer.
Alcohol-based hand sanitizers (containing at least 60% alcohol) are also effective at killing viruses if soap and water are not available. However, hand sanitizers are less effective if hands are visibly dirty or greasy.
According to the World Health Organization (WHO), proper hand hygiene is one of the most effective ways to prevent the spread of infectious diseases, including viral infections. FOODS.EDU.VN emphasizes the importance of following these guidelines to protect yourself and others from viral illnesses.
7. What Role Do Gloves Play in Food Safety When Handling Garbage?
Gloves play a significant role in food safety when handling garbage by providing a barrier between the hands and potential contaminants. While gloves are not a substitute for proper handwashing, they can reduce the risk of direct contact with harmful bacteria, viruses, and other pathogens found in garbage.
Here’s how gloves contribute to food safety:
- Barrier Protection: Gloves act as a physical barrier, preventing direct contact between the hands and garbage. This reduces the risk of transferring pathogens from the garbage to the hands.
- Reduced Contamination: By wearing gloves, food handlers can minimize the amount of bacteria and viruses that come into contact with their skin. This is particularly important when handling wet or messy garbage, which can easily contaminate the hands.
- Preventing Cross-Contamination: Gloves help prevent cross-contamination by providing a clean surface for handling garbage. If a food handler needs to switch between tasks, they can simply remove the gloves and put on a fresh pair, rather than needing to wash their hands repeatedly between each task.
- Compliance with Regulations: Many food safety regulations require the use of gloves when handling food or garbage. These regulations are designed to protect public health by minimizing the risk of foodborne illnesses.
However, it is essential to use gloves correctly to maximize their effectiveness:
- Wash Hands Before Putting on Gloves: Always wash hands thoroughly with soap and water before putting on gloves. Gloves can become contaminated if hands are not clean beforehand.
- Use the Right Type of Gloves: Use disposable gloves that are appropriate for food handling. Latex, nitrile, and vinyl gloves are commonly used in food service settings.
- Change Gloves Regularly: Change gloves frequently, especially when they become torn, soiled, or contaminated. It is also important to change gloves when switching between tasks or handling different types of food.
- Avoid Reusing Gloves: Disposable gloves are designed for single use only. Do not reuse gloves, as this can increase the risk of contamination.
- Remove Gloves Properly: Remove gloves carefully to avoid contaminating the hands. Peel the gloves off inside out and dispose of them properly.
- Wash Hands After Removing Gloves: Always wash hands thoroughly with soap and water after removing gloves. This ensures that any pathogens that may have come into contact with the hands are removed.
According to the FDA’s Food Code, gloves should be used in conjunction with proper handwashing practices to maintain food safety. FOODS.EDU.VN provides detailed guidance on the proper use of gloves and other personal protective equipment in food handling environments.
8. How Can Food Establishments Ensure Employees Follow Handwashing Protocols?
Ensuring that employees consistently follow handwashing protocols is crucial for maintaining food safety in food establishments. Here are some effective strategies to implement:
| Strategy | Description |
|---|---|
| Training and Education | Provide comprehensive training on proper handwashing techniques, the importance of hand hygiene, and the specific times when handwashing is required. Training should be conducted regularly, especially for new employees, and should be reinforced through ongoing education. |
| Clear Policies and Procedures | Establish clear and concise handwashing policies and procedures. These should be written down and made easily accessible to all employees. The policies should specify when and how to wash hands, as well as the consequences of non-compliance. |
| Accessible Handwashing Stations | Ensure that handwashing stations are readily accessible in all food preparation areas, dishwashing areas, and restrooms. Stations should be equipped with hot and cold running water, soap, and a means for drying hands (such as paper towels or an air dryer). |
| Monitoring and Supervision | Implement a system for monitoring employee handwashing practices. This can be done through direct observation, video surveillance, or using handwashing monitoring devices. Supervisors should regularly check that employees are following proper handwashing protocols and provide feedback as needed. |
| Signage and Reminders | Post signs and reminders about handwashing in prominent locations, such as near handwashing stations, in restrooms, and in break rooms. These signs should reinforce the importance of handwashing and provide a visual reminder of the proper technique. |
| Incentives and Recognition | Recognize and reward employees who consistently follow handwashing protocols. This can be done through positive feedback, small rewards, or public recognition. Creating a culture of hand hygiene can help motivate employees to prioritize handwashing. |
| Lead by Example | Managers and supervisors should lead by example by consistently following handwashing protocols themselves. This demonstrates the importance of hand hygiene and sets a positive example for employees. |
| Use Technology | Implement technology solutions, such as automated handwashing monitoring systems, to track and improve handwashing compliance. These systems can provide real-time feedback to employees and managers, helping to identify areas for improvement. |
| Regular Audits and Inspections | Conduct regular audits and inspections of handwashing practices. This can help identify any gaps in compliance and provide an opportunity to address them. Audits should be conducted by trained personnel and should include a review of handwashing stations, signage, and employee knowledge. |
| Create a Culture of Food Safety | Foster a culture of food safety within the establishment. This includes emphasizing the importance of hand hygiene, providing ongoing training and education, and empowering employees to speak up if they see something that could compromise food safety. |
| Regular Maintenance of Handwashing Stations | Regularly inspect and maintain handwashing stations to ensure they are functioning properly. This includes checking the water temperature, soap dispensers, and paper towel dispensers. Promptly address any issues to ensure that employees have access to the resources they need to wash their hands effectively. |
According to a study published in the Journal of Foodservice Management, a combination of training, monitoring, and positive reinforcement is most effective in improving handwashing compliance among food service employees. FOODS.EDU.VN provides resources and training materials to help food establishments implement these strategies and create a culture of hand hygiene.
9. What are Common Mistakes to Avoid When Washing Hands?
Avoiding common mistakes when washing hands is crucial to ensure that the process is effective in removing germs and preventing the spread of infections. Here are some common mistakes to watch out for:
| Mistake | Explanation |
|---|---|
| Not Washing Long Enough | Rushing through the handwashing process is a common mistake. To be effective, you need to scrub your hands for at least 20 seconds. This is about the time it takes to sing the “Happy Birthday” song twice. |
| Not Using Soap | Washing hands with water alone is not enough to remove germs. Soap helps to lift dirt, oil, and microbes from the skin, allowing them to be rinsed away. |
| Not Using Enough Soap | Using too little soap may not create enough lather to effectively clean your hands. Make sure to use a sufficient amount of soap to cover all surfaces of your hands. |
| Not Covering All Surfaces | Neglecting to wash all surfaces of your hands, including the palms, backs, fingers, between the fingers, and under the nails, can leave germs behind. Be sure to scrub every part of your hands thoroughly. |
| Using Water That Is Too Cold | Cold water may not be as effective at removing grease and germs as warm water. Use warm water, but avoid water that is too hot, as this can damage the skin. |
| Not Drying Hands Properly | Wet hands can easily pick up germs. Dry your hands thoroughly with a clean paper towel or air dryer. If using a towel, make sure it is clean and dry. |
| Touching the Faucet After Washing | After washing your hands, use a paper towel to turn off the faucet to avoid recontaminating your clean hands. |
| Using Dirty Towels | Drying your hands with a dirty towel can transfer germs back onto your skin. Use clean paper towels or an air dryer. If using cloth towels, make sure they are laundered frequently. |
| Not Washing at the Right Times | Failing to wash your hands at critical times, such as before preparing food, after using the restroom, and after touching garbage, can increase the risk of spreading germs. |
| Wearing Fake Nails or Long Natural Nails | Long nails and artificial nails can harbor bacteria and make it difficult to clean your hands effectively. Keep nails trimmed short and avoid wearing artificial nails if you work in food service or healthcare. |
| Not Removing Jewelry | Jewelry, such as rings and bracelets, can trap dirt and bacteria against the skin. Remove jewelry before washing your hands to ensure that all surfaces are cleaned thoroughly. |
| Relying Solely on Hand Sanitizer | Hand sanitizer can be effective at killing germs, but it is not a substitute for washing hands with soap and water. Hand sanitizer is less effective if your hands are visibly dirty or greasy. |
According to the CDC, avoiding these common mistakes can significantly improve the effectiveness of handwashing and reduce the spread of infections. FOODS.EDU.VN provides detailed resources and training materials to help individuals and food establishments practice proper hand hygiene.
10. What are the Latest Innovations in Hand Hygiene for Food Safety?
Several innovations in hand hygiene are emerging to enhance food safety practices. These technologies and approaches aim to improve compliance, provide real-time monitoring, and offer more effective methods for hand sanitation.
Here are some of the latest innovations:
| Innovation | Description |
|---|---|
| Automated Handwashing Monitoring Systems | These systems use sensors and cameras to monitor handwashing compliance in real-time. They can track whether employees are washing their hands at the required times, using the proper technique, and for the recommended duration. The data collected can be used to identify areas for improvement and provide feedback to employees. |
| Smart Soap Dispensers | Smart soap dispensers track soap usage and can alert managers when dispensers need to be refilled. Some models also provide feedback to employees on the amount of soap they are using, encouraging them to use enough soap for effective handwashing. |
| UV Hand Sanitizers | UV hand sanitizers use ultraviolet light to kill bacteria and viruses on the hands. These devices are often used in healthcare settings and are becoming increasingly popular in food service environments. UV sanitizers can provide a quick and effective way to sanitize hands without the need for soap and water. |
| Antimicrobial Surfaces | Antimicrobial surfaces are designed to inhibit the growth of bacteria and viruses. These surfaces can be used on handwashing stations, door handles, and other high-touch areas to reduce the risk of contamination. |
| Touchless Handwashing Stations | Touchless handwashing stations use sensors to activate the water, soap, and hand dryer, reducing the risk of cross-contamination. These stations are becoming increasingly common in public restrooms and food service establishments. |
| Enhanced Hand Sanitizers | New formulations of hand sanitizers are being developed that are more effective at killing a wider range of pathogens. Some of these sanitizers also contain moisturizing ingredients to prevent skin irritation. |
| Training Programs Using Virtual Reality (VR) | VR training programs provide immersive and interactive learning experiences for employees. These programs can simulate real-world scenarios and allow employees to practice handwashing techniques in a safe and controlled environment. |
| IoT-Enabled Hygiene Monitoring | Internet of Things (IoT) devices are being used to monitor various aspects of hygiene in food establishments, including handwashing, surface cleaning, and temperature control. These devices can collect data in real-time and provide insights into areas where hygiene practices can be improved. |
| Probiotic Hand Hygiene Products | Probiotic hand hygiene products contain beneficial bacteria that help to restore the skin’s natural microbiome. These products can help to reduce the risk of skin infections and improve overall hand hygiene. |
| Color-Coded Hygiene Systems | Color-coded systems use different colors to designate cleaning tools and supplies for specific areas or tasks. This helps to prevent cross-contamination and ensures that the right tools are being used for the right purposes. For example, a blue cloth might be used for cleaning food preparation surfaces, while a red cloth is used for cleaning restrooms. |
According to a report by the World Health Organization (WHO), these innovations have the potential to significantly improve hand hygiene compliance and reduce the spread of infections in food establishments and other settings. FOODS.EDU.VN is committed to staying up-to-date on the latest advancements in hand hygiene and providing our readers with the most accurate and relevant information.
Do you want to discover more ways to ensure food safety and hygiene? Visit foods.edu.vn for expert guidance, detailed articles, and practical tips to keep your kitchen safe and your customers healthy. Contact us at 1946 Campus Dr, Hyde Park, NY 12538, United States, Whatsapp: +1 845-452-9600, or visit our website today.
FAQ: Handwashing for Food Safety
1. Why is handwashing important for food handlers?
Handwashing is crucial for food handlers to prevent the spread of harmful bacteria and viruses that can cause foodborne illnesses.
2. When should a food handler wash their hands?
A food handler should wash their hands before starting work, after handling raw meat, after using the restroom, after touching garbage, and after any activity that could contaminate their hands.
3. What is the proper handwashing technique?
The proper technique includes wetting hands with warm water, applying soap, scrubbing for at least 20 seconds, rinsing thoroughly, and drying with a clean method.
4. Can gloves replace handwashing?
No, gloves are not a substitute for handwashing. Hands should be washed before putting on gloves, and gloves should be changed regularly.
5. What happens if a food handler doesn’t wash their hands?
Not washing hands can lead to foodborne illnesses, cross-contamination, legal repercussions, and damage to the establishment’s reputation.
6. How can food establishments ensure employees wash their hands?
Establishments can provide training, clear policies, accessible handwashing stations, monitoring, signage, and incentives.
7. What are common mistakes to avoid when washing hands?
Common mistakes include not washing long enough, not using soap, not covering all surfaces, and not drying hands properly.
8. How does handwashing prevent the spread of viruses?
Handwashing physically removes virus particles from the skin, reducing the risk of infection.
9. What role do gloves play in food safety?
Gloves provide a barrier between hands and contaminants but should be used with proper handwashing practices.
10. What are the latest innovations in hand hygiene?
Innovations include automated monitoring systems, smart soap dispensers, UV sanitizers, and touchless handwashing stations.
