What is the correct method for washing hands in food preparation?

The correct method for washing hands in food preparation is to wet hands, apply soap, scrub for at least 20 seconds, rinse, and then dry. This process is fundamental in preventing foodborne illnesses and ensuring food safety.

Wetting the hands first helps to remove any particles or debris and allows the soap to spread more easily across the skin. Applying soap is crucial, as it helps to lift dirt, grease, and pathogens off the skin. Scrubbing for at least 20 seconds is important because it gives enough time to effectively remove harmful microorganisms. This duration is often recommended by health organizations as it is deemed sufficient to ensure thorough cleaning. After scrubbing, rinsing off the soap, along with any dislodged pathogens, is essential to complete the handwashing process. Finally, drying hands appropriately, preferably using a clean paper towel or an air dryer, helps to eliminate any remaining bacteria that might spread through contact surfaces.

In contrast, rinsing quickly without adequate scrubbing or attempting to dry hands before applying soap are ineffective methods that do not provide sufficient sanitation — both steps neglect the necessary time and action required to ensure hands are truly clean. Similarly, shaking dry is not a viable method for drying hands as it may redeposit pathogens back onto clean