What is the proper technique for washing hands in food service?

The proper technique for washing hands in food service involves using soap and warm water for at least 20 seconds. This approach is effective because warm water helps to dissolve grease and remove dirt, while soap plays a crucial role in breaking down and removing pathogens from the skin.

The recommended duration of at least 20 seconds ensures that individuals thoroughly clean their hands, reaching all areas, including under the nails and between the fingers. This thoroughness is essential in preventing the spread of foodborne illnesses in a food service environment, where personnel frequently handle food and utensils.

Using cold water without soap, solely rinsing under running water, or relying on antibacterial wipes do not provide adequate cleaning. Cold water and no soap do not effectively remove contaminants, while rinsing alone lacks the cleansing action that soap provides. Antibacterial wipes can be a convenient option in some situations but do not replace the necessity of thorough handwashing with soap and water, especially when hands are visibly soiled. Thus, the correct technique is crucial for ensuring food safety and public health.