Hand Hygiene at Work

Hands are the most common route by which pathogens move from surfaces to faces, and from person to person. Good hand hygiene is one of the simplest, lowest-cost interventions available to any workplace.

Best-practice technique

Public health bodies including the CDC and WHO recommend washing hands with soap and running water for at least 20 seconds, covering all surfaces including between fingers and under nails, followed by thorough drying. Alcohol-based hand sanitiser (at least 60% alcohol) is an effective alternative when soap and water aren’t available.

Key moments to prompt

• On arrival at the workplace
• Before eating or preparing food
• After using the restroom
• After coughing, sneezing, or blowing the nose
• After handling shared equipment, deliveries, or waste

Facility set-up

Good technique only works if the facilities support it — stocked soap dispensers, functioning driers or paper towels, and sanitiser stations at entry points and near high-traffic shared equipment. Reinforce the habit with clear signage at sinks and entrances.