Although the majority of persons surveyed in the US and UK follow good hygiene and food safety practices, that majority has been declining in recent years. Surveys are showing that fewer people are washing their hands at critical times, particularly when no one is around to observe their actions.
A series of UK Food Standards Agency studies, based on the self-reporting of 2,000 respondents found that, between 2020 and 2025:
- 11% fewer respondents always wash their hands with soap and warm water when at home (16% in 2025 compared with 27% in 2020)
- 7% fewer always washed their hands before eating (46% in 2025 to 53% in 2020)
- 5% fewer washed their hands before cooking or preparing food (77% down to 72%)
In the US:
The Bradley Company’s annual Healthy Handwashing Survey, based on 1,020 American adult respondents found that, in 2026:
- 77% of respondents observed others leaving restrooms without washing their hands – an increase of 9% over 2024 (68%)
- 24% don’t wash their hands after using the restroom – an increase of 5% from 2025 (19%)
- 44% will simply rinse their hands with water, skipping the soap (2026)
- 25% are likely to skip handwashing if no one is around to see them (2026)
The NFID 2025 State of Handwashing Report, surveying 3,587 respondents from across the US, found that adults are most likely to wash their hands:
- after using the bathroom (69%)
- when eating, preparing, or handling food (48%)
- after handling human or animal waste (39%)
A negative trend in handwashing
While some of the change rates seem relatively low, with most at less than 10%, the change is still significant as it would be hoped that hygiene awareness and application would trend positively rather than negatively. While some of the fall-off may be able to be attributed to the increased hygiene during the COVID years, the Bradley report notes that the responses “paint a clear picture: Americans understand the importance of handwashing,” but sustaining those practices is a challenge.
The significance of the responses is also heightened when the current percentages are taken alone, not just in year-to-year comparison. For example, the fact that 72% don’t wash their hands before preparing food; 24% don’t wash their hands after using the restroom; and 44% don’t bother to wash with soap are rather disheartening – particularly given the Bradley conclusion that “Americans understand the importance of handwashing.”
The percentage of respondents who tend to only wash their hands when observed (25%) is also an important factor of which food facilities should be aware. While signs instructing employees to wash hands are required at designated hand-washing sinks, in restrooms, and near food preparation areas, this doesn’t mean that employees always follow them particularly, it seems, when alone. Of additional concern are those who appear to wash their hands but don’t bother to use the soap.
Turn the Tide on Handwashing
Given the decreasing focus on handwashing, what can food facilities do to turn the tide?
Some of the standards:
- Sink accessibility – ensure that your sink placement is not only easily accessible to all, but is in a place that encourages its use. Ensure that soap is kept filled, water is warm (when possible), and toweling is available.
- Signage – while signage cannot ensure workers wash their hands, it does help to remind them of the proper steps and need for good hygiene.
- Training – periodically retraining workers on the proper steps and time for handwashing, soliciting questions, and asking if there have been any obstacles to handwashing.
- Education – while ensuring workers understand how to properly wash hands is critical, it is just as important they understand why it is important – which is where education comes in.
New Technologies in Handwashing
If you want, or need, to take it even further, there are some technologies that can be of help. A few of the more common technologies include smart soap dispensers – record frequency of use, sometimes including a timer; hand hygiene monitors – monitor the handwashing time; automated handwashing systems – some thoroughly wash and rinse hands in 12 seconds; hand scanner – generally using a light-based technology to detect non-visible pathogens; and camera-based systems – onsite or remote to monitor for compliance. But remember if you are thinking of using new technology make sure it is fully validated, and keep in mind that regulators recommend 20 seconds of handwashing.
With handwashing being one of the most essential safeguards against contaminated foods and recalls, it is essential that food facilities take steps to ensure your workers both understand and apply good handwashing practices. If you need training, education, or other assistance in hygiene practices – or any other area of food safety – give TAG a call. We can help!
