A single shortcut wash can leave 1,000+ colony-forming units on a cook’s fingertips—enough to
contaminate every plate they touch and trigger an inspection deduction. Georgia Food Code §511-6-1 requires a
full 20-second scrub from every food employee. Bookmark this page on a sink-side tablet and let the
interactive timer remove all guesswork.
00:20
Timer measures the scrubbing portion only—wetting and drying add extra seconds.
Proper Georgia Handwashing Steps
Wet hands with 100 °F water. Warm water loosens oils and food residue,
allowing soap to form a full lather. Aim for moderate flow—high pressure splashes contaminants.
Apply enough state-approved soap. Liquid or foam is acceptable; bar soap is
discouraged. Dispense a dollop that fully coats palms and backs of hands.
Scrub fronts, backs, nails, thumbs, and wrists. Use a nail brush if soil is
visible. WHO technique suggests locking fingers and rotating thumbs for full coverage.
Lather for the entire 20 seconds. Remove rings and bracelets—soap cannot reach
under jewelry. Keep fingertips pointed downward to prevent run-off contamination.
Rinse under clean running water. Start at wrists and move toward fingertips to
wash contaminants off the skin rather than up the arm. Avoid touching sink surfaces.
Dry with a single-use towel and shut off tap. Use the same towel to turn off the faucet or
a hands-free lever; air dryers are not recommended for food-prep sinks in Georgia.
Citation: Georgia Food Code §511-6-1-.06(3)(e).
Why 20 Seconds Matters
The difference between a 5-second splash and a 20-second scrub is dramatic: studies published by the CDC show a
97 % reduction in common foodborne pathogens such as Salmonella and
E. coli when hands are washed for at least 20 seconds with soap and running water. Georgia adopted
this evidence-based duration in its 2025 update to mirror FDA guidance. During random audits, Environmental
Health Specialists carry stopwatches and may silently time employees—any wash under 20 seconds can cost 9
points as a Priority violation. Repeated violations within one inspection cycle raise red flags that can
shorten inspection intervals or even trigger permit suspension. Investing an extra 15 seconds per wash can save
hundreds in fines, protect brand reputation, and, most importantly, guard guests from foodborne illness.
In outbreak investigations statewide, rushed handwashing was cited as a contributing factor in 43 % of
norovirus cases. Inspectors are now specifically trained to observe duration, not just presence of
soap and towels. A visible, reliable timer becomes an objective standard—use it to defend your operation’s
active managerial control during inspections.
Common Timing Mistakes in Busy Kitchens
Counting in your head: Stress and ambient noise make internal counting unreliable—most
employees finish at 14-16 seconds.
Singing a song too fast: “Happy Birthday” twice should reach 20 seconds, but in a
rush many speed through at double tempo.
Starting the count before soap: Time begins after lathering starts, not when hands
first hit water.
Stopping when bubbles vanish: Soap breakdown doesn’t equal pathogen removal; microscopic
oils remain without the full 20-second mechanical action.
Skipping thumbs and wrists: These areas collect flour, sauce, and raw juices yet are often
missed, leaving fertile ground for bacteria.
Pro-Tip: Mount a small mirror above each sink—seeing their own technique reminds staff to hit
all surfaces and spend the full countdown.
Integrating Timers Into Restaurant Workflow
Technology makes compliance effortless. Many operators affix inexpensive waterproof tablets above prep-area
sinks and preload this timer page as the default browser home screen. A laminated card with a QR code next to
each hand sink is another budget-friendly option—employees scan in seconds on their phones, hit Start,
and scrub while the display ticks down.
For line cooks who seldom leave their stations, vibration-alert watches can pair with the timer’s audio cue so
the team hears a subtle beep even amid hood vents. Bar stations, often neglected, benefit from a mini-tablet on
a gooseneck mount that swivels away during service. Reinforce habits during pre-shift “temperature huddles”: a
manager selects a random employee to demonstrate a full 20-second wash using the timer—peer visibility boosts
adherence more than any poster.
Georgia inspectors comment positively when timers are visible and functional; it signals active managerial
control. According to data from the Department of Public Health, establishments with visible timers
scored an average of 3.7 points higher on hand-washing related items than those without tech aids.
Hand-Washing Timer FAQ
No. Georgia Food Code counts only the scrubbing and lathering phase as the 20-second requirement. Wetting hands and final rinsing take additional time. Our timer starts after soap application so you meet the legal scrub duration.
Gloves never replace proper washing. Staff must wash hands before putting on a new pair and whenever gloves are torn, soiled, or after handling non-food items. The 20-second rule applies every time gloves are changed.
Georgia does not allow reduced durations, even with antimicrobial formulations. Studies show mechanical action—vigorous rubbing—is the key factor. Use the full 20 seconds regardless of soap type.
Timers are not mandated, but inspectors need objective proof of 20-second scrubs. Visible timers or synchronized alarms provide that evidence and help avoid point deductions.
Focus on food-prep, ware-washing, and bar hand sinks first. Restroom sinks benefit from timers too, especially in open-kitchen concepts where guests can observe staff hygiene.
The gentle beep is just loud enough to be heard within arm’s length, preventing noise pollution on the line. You can mute sound in the timer settings by lowering device volume.
