HAND WASHING
Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don't need to take off your gloves and wash your bare hands, too.)
(Compiled from the FDA Consumer - latest revision, July 2002)
FDA's Food Information Line
1-888-SAFEFOOD (1-888-723-3366)
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