QSR Hand Wash Frequency Audit

Direct observation inspection for verifying handwashing frequency and event-trigger compliance in quick-service restaurants.

Audit Setup and Observation Scope

• Observation start time recorded
• Observation area and station identified
• Employees included in observation are identified by role or station
• Observation period long enough to capture multiple hand hygiene opportunities
• Inspector remained unobtrusive and used direct observation only

Handwashing Event-Trigger Compliance

• Hands washed before starting food preparation or handling ready-to-eat food
• Hands washed after handling raw animal products or contaminated items
• Hands washed after touching face, hair, phone, trash, cleaning tools, or other non-food-contact surfaces
• Hands washed after glove removal when contamination risk exists
• Hands washed after restroom use or returning to the food area

Handwashing Technique and Duration

• Soap used during each observed handwash
• Hands rubbed with friction for adequate duration
• All hand surfaces appeared to be washed, including backs of hands, between fingers, and thumbs
• Hands rinsed and dried using a sanitary method
• No visible recontamination occurred before resuming food handling

Handwashing Station Readiness

• Handwashing sink accessible and unobstructed
• Soap available at the handwashing sink
• Single-use towels or approved hand-drying method available
• Water temperature and flow adequate for effective handwashing
• Handwashing signage visible at or near the sink

Closeout and Corrective Actions

• Observed deficiencies documented clearly
• Immediate corrective actions assigned or completed
• Inspector signature captured
• Manager acknowledgement captured