Wisconsin Hand Antiseptics Poster

Wisconsin Department of Agriculture, Trade and Consumer Protection	 	
2811 Agriculture Dr., P.	O. Box 8911, Madison, WI 53708	 	
https://www.datcp.wi.gov	  	 	                            	 	 	 	  	 	dfs_fs_073	  (11/2022)	 	
Hand Antiseptic Use in Food Service	 	
Handwashing with soap and water is the most effective way to prevent the spread of bacteria and 	 	
viruses 	– the major causes of foodborne illness. 	 	
Hand antiseptics are not substitutes for handwashing	.  	
• 	Hand antiseptics should only be used after proper handwashing has been completed. 	 	
• 	Hand antiseptics are effective in killing bacteria and some viruses on clean hands.	 	
• 	Alcohol	-based hand antiseptics are	 not effective against norovirus, the most common cause of 	
foodborne illness. 	 	
Hand antiseptics are not intended to replace soap in the handwashing station.	  	
• 	Hand antiseptics are not effective in removing dirt or other 
organic materials. 	 	
o 	The hands of foo	d workers are often wet and 	
contaminated with food high in protein or fatty 
materials. The presence of water, food, fatty materials, 
feces and blood on the hands can reduce the 
effectiveness of hand antiseptics.	 	
Hand antiseptics are considered a food addit	ive.	  	
• 	The hand antiseptic or its ingredients must be approved by the Food and Drug Administration 
(FDA). 	 	
• 	If a hand antiseptic does not meet FDA criteria, it must be used after proper handwashing. It must 
also be:	 	
o 	Followed by a thorough hand rinsing in cle	an water prior to hand contact with food or by the 	
use of gloves, 	or	 	
o 	Limited to situations that involve no direct contact with food by bare hands.	 	
• 	Improper use of hand antiseptics can lead to food contamination.	 	
See more food code fact sheets from the Division of Food and Recreational Safety by visiting the 	DATCP website	.