What is the correct way to wash hands in food preparation?

Washing hands correctly in food preparation is critical for maintaining food safety and preventing the spread of harmful pathogens. The correct method involves several key steps that ensure hands are thoroughly cleaned and sanitized.

First, wetting the hands is important as it helps to loosen dirt and microbes present on the skin. Following this, applying soap is crucial because soap is designed to bind with both water and oils, thus helping to lift away grease, dirt, and microorganisms. Scrubbing for at least 20 seconds is an essential step because it allows enough time for the soap to break down contaminants effectively. This duration is recommended by health authorities to ensure that the surfaces of the hands, including between the fingers and under the nails, are adequately cleaned.

After scrubbing, rinsing thoroughly under clean running water is necessary to wash away the soap and any dislodged contaminants. Finally, drying the hands is a critical step; using a paper towel is often recommended because it can also help remove any remaining germs and is more hygienic than using a cloth towel that may harbor bacteria. Therefore, this method combines effective cleaning with best practices for maintaining hygiene in food handling environments.