Much experimental evidence points to poor hand hygiene as a likely major contributor to the occurrence of foodborne illnesses. Microorganisms are easily transferred from hands to other surfaces or vice versa, by cross contamination. Cross contamination is therefore an important contamination source of foodborne illness bacteria. In this review, we focused on the most important techniques used to minimize the risk of cross contamination by hands, including washing and disinfecting of hands, and the use of gloves. The efficacy as well as the inherent advantages and disadvantages of each technique are thoroughly discussed. Additional measures that can be taken to minimize the risk of contamination are also referred to. Finally, the legal requirements and the recommendations of relevant voluntary quality systems, such as British Retail Consortium (BRC), International Food Standard (IFS), and ISO 22000, concerning hand hygiene are summarized. With the information provided herein, a well-informed decision can be made to select the appropriate techniques to use in specific circumstances or environments.