Why Hand Hygiene?

  • Failure of employee hand washing can be devastating to companies and customers.
  • For example, 406 persons became ill after eating commercially prepared dip because a worker preparing the cheese component contaminated the product.
  • Government regulations (21 CFR Part 110.10) require employee hand hygiene.
  • HACCP programs are built on a solid foundation of prerequisite food safety programs. Hand washing is a key prerequisite program.
  • Customers and 3rd party auditor food safety requirements include hand hygiene.
  • U.S. Centers for Disease Control and Prevention: “Handwashing is the single most important means of preventing the spread of infection.”—1986

Germ City is an on-site, science-based University of Idaho Extension and TechHelp training program that requires participants to demonstrate their understanding of hand washing technique, and provides immediate feedback of washing effectiveness.

Germ City Agenda

  1. Overview and objectives
  2. Handwashing procedures and demonstration
  3. Hands-on Germ City exercise
  4. Quiz and critique

To host a Germ City program, we require:

  • A training room on the ground floor
  • Chairs for participants
  • Screen or blank wall for presentation
  • Power
  • Hand washing sink(s), soap, paper towels
  • An area at least 5’ wide by 13’ long and 12’ of height to set up the Germ City tent
  • A training time of 1 hour
  • Each session limited to 25 participants

Five Steps to Best Practices Hand Washing 

  1. Wet hands using warm, running water (100°F, 2 gallons/minute flow).
  2. Use soap and scrub for 20 seconds. Practice by singing “Row, Row, Row Your Boat” twice or counting slowly to 20. Both hands and forearms should be washed.
  3. Rinse with warm, running water.
  4. Dry with a single-use paper towel. Do not use a blow dryer.
  5. Use the towel to turn off the faucet and open the bathroom door.

Team Facilitator

Project Team Members

  • Carol Hampton, Extension Educator, Boundary County, 208-267-3235, champton@uidaho.edu, Bonners Ferry
  • Audrey Liddil, Extension Educator, Bannock County, 208-236-7318, aliddil@uidaho.edu, Pocatello
  • Sandy McCurdy, Extension Food Safety Specialist, 208-885-6972, smccurdy@uidaho.edu, Moscow
  • Joey Peutz, Extension Educator, Canyon County, 208-459-6003, joeyp@uidaho.edu, Caldwell
  • Grace Wittman, Extension Educator, Cassia County, 208-878-9461, gwittman@uidaho.edu, Burley

Registration and Scheduling:

Germ City is an on-site, science-based University of Idaho Extension and TechHelp training program. It requires participants to demonstrate their understanding of hand washing technique, and provides immediate feedback of washing effectiveness.

Contact—Jeff Kronenberg 208-364-4937, jkron@uidaho.edu
Cost—choose one of two options: Full price: $550/session – Subsidized*: $50/session

*For companies willing to participate in a follow-up evaluation of employee training effectiveness, a UI/TechHelp training subsidy of $500 will be provided.