At a home kitchen sink, washing is the starting point. Sanitizer is not a way to wash grease off your hands. Separate the condition of your hands from whether you have vomiting or diarrhea.
- Check contamination
- Wash with soap and water
- Dry before preparing food
- Stop food preparation if ill
Check what is on your hands
The CDC suggests sanitizer containing at least 60% alcohol when soap and water are unavailable. It may work less well on visibly dirty or greasy hands. Check the product’s use instructions, rather than assuming another squirt fixes every situation.
| Situation | Next step |
|---|---|
| After greasy or raw ingredients | Wash with soap and water |
| Away from soap and water | Check alcohol content and instructions |
| After applying sanitizer | Do not wipe it off before it dries |
Norovirus needs a separate decision
The CDC advises soap-and-water washing for at least 20 seconds and says sanitizer does not replace it for norovirus prevention. Do not prepare food for others while ill; wait at least 48 hours after symptoms stop. Follow stricter workplace rules where applicable.
A kitchen setup worth checking
Before opening ingredients, identify the sink, soap and a way to dry your hands. Plan a fresh hand-and-tool check between raw preparation and handling bread or salad. Using more sanitizer does not replace handwashing between these tasks.
A worked example
After handling chicken marinade, you plan to assemble sandwiches. Wash your hands and organize the preparation tools before taking out the ready-to-eat ingredients. Do not continue simply because you used sanitizer.
Common questions
Does stronger alcohol remove the need to wash?
Alcohol percentage alone does not settle greasy hands or norovirus.
Is this hospital guidance?
No. Clinical hand-hygiene protocols have a different context.