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Basic requirements for any business is to have a sign that tells your employees to wash their hands and then place a sign in every restroom and at every handwashing sink in your establishment. Preferably right above the sink, toilet or near the washroom signs.

While you don't have to go to the extremes of using it every fire minutes, a good rule of thumb is to sanitize your hands about once per hour, unless otherwise required for your job, and whenever you do not have access to soap and water to wash your hands.

The federal food codes recommend employees wash their hands in at least 110° F water after using the restroom. Lather soap between hands for at least 20 seconds. Concentrate on rubbing around and underneath fingernails and the cuticle area, which is where germs tend to reside.

Foaming hand wash soaps are the best as they dispense in foam form and manage to reach every crevice in your hands and fingers. Its also recommended to use a clinically tested antibacterial hand soap to kill up to 99.99% of germs and bacteria.

Some digital cameras can adjust for lens focal problems. Sometimes the focus was sharp enough but other times, especially at f/2.8 (limited depth of field) the shots were soft. This was a film camera and no local calibration was possible. 

Key Times to Wash Hands:Before, during, and after preparing food.Before and after eating food.Before and after caring for someone at home who is sick with vomiting or diarrhea.Before and after treating a cut or wound.After using the toilet.After changing diapers or cleaning up a child who has used the toilet.After returning home from work, spo