What is the proper way to wash hands when preparing food?

Handwashing is a fundamental practice in food safety, essential to prevent foodborne illnesses. The proper procedure involves several detailed steps that ensure thorough cleaning of the hands.

Wetting hands initiates the process by removing surface dirt and debris. Applying soap is crucial as it helps lift and remove pathogens and contaminants from the skin. Scrubbing for at least 20 seconds is vital because this duration helps in effectively dislodging bacteria, viruses, and other pathogens from the skin. The action of scrubbing is comprehensive, allowing for cleaning between fingers, under fingernails, and other areas often missed during quick washes. Rinsing removes the soap along with the contaminants that have been lifted from the skin. Finally, drying is important, as wet hands can attract bacteria and other pathogens once again.

This method is well supported by health organizations and reinforces the importance of diligence in hand hygiene when handling food. By following this thorough method, food handlers greatly reduce the risk of transferring harmful microorganisms to food, thus ensuring a safer food preparation environment.