What is the required handwashing procedure before handling food?

What is the required handwashing procedure before handling food?

• A. Wash hands with soap and water for at least 5 seconds
• B. Wash hands with soap and water for at least 20 seconds
• C. Rinse with water only
• D. Wipe with a damp cloth

Answer: (B)

The correct procedure for handwashing before handling food is to wash hands with soap and water for at least 20 seconds. This duration is critical because studies have shown that washing for this length of time effectively removes pathogens and contaminants from the hands. Using soap helps to break down grease and dirt, while the friction from scrubbing and the duration of the wash work together to dislodge pathogens. The water helps to rinse away the contaminants, ensuring that hands are clean and safe for handling food. Shorter washing times, such as 5 seconds, may not adequately remove harmful bacteria and viruses, increasing the risk of contaminating food. Rinsing with water only does not involve the necessary cleansing action that soap provides, leaving harmful agents potentially on the hands. Wiping hands with a damp cloth does not ensure that pathogens are removed and can lead to cross-contamination, especially if that cloth is not clean. Thus, adhering to the guideline of washing hands for at least 20 seconds is essential for food safety.

The correct procedure for handwashing before handling food is to wash hands with soap and water for at least 20 seconds. This duration is critical because studies have shown that washing for this length of time effectively removes pathogens and contaminants from the hands.

Using soap helps to break down grease and dirt, while the friction from scrubbing and the duration of the wash work together to dislodge pathogens. The water helps to rinse away the contaminants, ensuring that hands are clean and safe for handling food.

Shorter washing times, such as 5 seconds, may not adequately remove harmful bacteria and viruses, increasing the risk of contaminating food. Rinsing with water only does not involve the necessary cleansing action that soap provides, leaving harmful agents potentially on the hands. Wiping hands with a damp cloth does not ensure that pathogens are removed and can lead to cross-contamination, especially if that cloth is not clean.

Thus, adhering to the guideline of washing hands for at least 20 seconds is essential for food safety.