EWG’s 2020 Dirty Dozen Of Fruits And Vegetables Infographic
Confused about when to wash hands? You’re not alone.
Due to Covid-19 to wash hands, or to not wash hands, is no longer a negotiable behavior. The ongoing pandemic forces us to make a conscious effort to go from mere intention to a healthy handwashing habit to protect ourselves and those around us.
But what is a handwashing habit?
According to Globalhandwashing.org the
“Handwashing habit formation requires converting handwashing from a behavior that people decide to undertake (intention)into an action that is an automatic response and does not involve the decision-making parts ofthe brain (habit)”
When to Wash Hands is a Learned Behavior
You may not know but we start to form behaviors during infancy (~7 month und up). We mimic the people who take care of us. As we grow older we are exposed to even more people including, but not limited, to extended family, friends, teachers and the television. And, more importantly, we see/hear, mimic, and integrate behaviors until they become a habit.
And thus, from a global society perspective, the habit of washing hands after coming into contact with feces is down right scary.
Source: Sociology
Strawberries
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Spinach
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Kale
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Nectarines
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Apples
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Grapes
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Peaches
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Cherries
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Pears
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Tomatoes
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Celery
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Potatoes
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Hot Peppers
The kitchen is a busy germ-laden environment — a microbial incubator. First, you bring in groceries including fresh, raw, and packaged food. Next, you clean and prepare these foods. Third, you clean up the utensils, like cutting boards. Fourth, you keep textiles, including sponges, in the kitchen. Germs love cutting boards and sponges. One Dare To Sleep
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When to wash hands continued…
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