* After touching bare human body parts other than clean hands and clean, exposed portions of arms. This usually means after touching the face or hair but of course also includes after using the restroom which is next on the list.

          * After using the toilet room, restroom, etc. There is also a requirement that a clearly visible sign be posted at all handwashing facilities used by food employees notifying the employees to wash their hands.

         * After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.

         * When switching between working with raw food and working with ready-to-eat food. This is the major cause or source of cross-contamination where pathogenic or disease causing food poisoning microorganisms are transferred from the raw product (usually chicken, meat or seafood product) to a ready-to-eat product, such as a salad or already cooked food.

       * Before putting on gloves for working with food* Hands should be washed after handling soiled equipment or utensils.

        Washing hands is the simplest and most effective way of eliminating the spread of many foodborne illnesses.

        How to Wash Your Hands:

        The employee must thoroughly wash their hands, including under the fingernails and between fingers and any portion of exposed arms that could come in contact with food, with some type of soap or cleanser by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds followed by thorough rinsing with clean running water and then by a good drying with a single use paper or cloth towel, or heated-air hand drying device (Not an apron!) A nail brush may not be a requirement but is a good idea to keep and use at the handwash sink.

        Q: How do I contact the Health Department?

        A: For more information on restaurant inspections, restaurant licensing, or food safety in general, please contact Saint Louis County Department of Health at 314-615-8900 or food.doh@stlouisco.com