What is the proper handwashing procedure for food workers?

What is the proper handwashing procedure for food workers?

• A. Scrub hands for 10 seconds with soap and cold water
• B. Use soap and warm water to scrub hands for at least 20 seconds
• C. Wash hands only when visibly dirty
• D. Rinse hands with hot water without soap

Answer: (B)

The proper handwashing procedure for food workers emphasizes the importance of using soap and warm water to effectively eliminate contaminants. Scrubbing hands for at least 20 seconds allows for sufficient time to remove dirt, grease, and pathogens that can contaminate food. Warm water helps to dissolve oils and enhance the effectiveness of the soap, leading to a more thorough cleaning. The 20 seconds duration is recommended by health authorities because it has been shown to significantly reduce the presence of harmful bacteria and viruses. This practice is crucial in food safety, as it helps prevent foodborne illnesses that can result from improper hand hygiene. This procedure contrasts with other options, which either suggest insufficient scrubbing time, only washing hands when visibly dirty, or rinsing with hot water without soap, all of which fail to adequately address the need for effective handwashing in preventing food contamination.

The proper handwashing procedure for food workers emphasizes the importance of using soap and warm water to effectively eliminate contaminants. Scrubbing hands for at least 20 seconds allows for sufficient time to remove dirt, grease, and pathogens that can contaminate food. Warm water helps to dissolve oils and enhance the effectiveness of the soap, leading to a more thorough cleaning.

The 20 seconds duration is recommended by health authorities because it has been shown to significantly reduce the presence of harmful bacteria and viruses. This practice is crucial in food safety, as it helps prevent foodborne illnesses that can result from improper hand hygiene.

This procedure contrasts with other options, which either suggest insufficient scrubbing time, only washing hands when visibly dirty, or rinsing with hot water without soap, all of which fail to adequately address the need for effective handwashing in preventing food contamination.