What is the proper handwashing procedure in a food-service setting?

• A. Wet hands, apply soap, scrub for at least 20 seconds including between fingers and wrists, rinse, dry with a disposable towel, and use a towel to turn off the faucet
• B. Wash hands with water only for 5 seconds
• C. Wipe hands on apron
• D. Rinse with cold water and air dry

Answer: (A)

Proper handwashing in a food-service setting relies on thorough cleaning using soap and deliberate scrubbing to remove microbes from all hand surfaces. Start by wetting the hands, applying soap, and scrubbing for at least 20 seconds, making sure to cover between the fingers, under the nails, and around the wrists. Rinse completely with clean running water, then dry with a disposable paper towel. Use a clean towel to turn off the faucet to prevent recontamination. This combination of soap, time, and mechanical action, plus clean drying and contaminant-free faucet handling, minimizes transfer of bacteria and prevents cross-contamination during food handling. Shorter washes, washing with only water, wiping on an apron, or rinsing and air-drying do not adequately remove contaminants.