How long should hands be washed and what steps should be included during handwashing?

• A. At least 20 seconds with warm water and soap, scrub under nails, rinse, and dry with single-use towels
• B. 5 seconds with cold water
• C. 1 minute but not using soap
• D. Only rinse with water

Answer: (C)

Effective handwashing in food safety relies on time and the use of soap to physically remove germs. You should wet your hands, apply soap, and scrub all surfaces for at least 20 seconds, making sure to cover palms, backs of hands, between the fingers, around the nails, and the wrists. The friction from rubbing helps lift dirt and microbes that soap traps. Rinse thoroughly under running water, then dry with a disposable towel and use that towel to turn off the faucet to prevent recontamination. Water temperature isn’t critical, though warm water is comfortable; cold water is acceptable if that’s all that’s available. Washing for only a few seconds or skipping soap won’t remove germs effectively, and rinsing with water alone isn’t enough.