Workers in food manufacturing can expect to wash their hands often. The Centers for Disease Control (CDC) estimates that hands are the second-leading cause of foodborne illness, with 20% of outbreaks originating from workers not washing their hands after using the bathroom or handling raw ingredients. Learners who successfully complete this course should be able to recognize the importance of handwashing and proper hand hygiene, and identify proper handwashing and sanitizing procedures. This course is presented in English, Spanish, European French.