What is the proper way to wash hands in a food preparation area?

Washing hands properly in a food preparation area is crucial for preventing foodborne illness and ensuring food safety. The correct procedure involves using soap and warm water for at least 20 seconds. This method is effective because warm water helps dissolve oils and dirt more effectively than cold water, enhancing the cleaning properties of the soap.

The duration of at least 20 seconds is important as it provides enough time to thoroughly clean all parts of the hands, including the backs of hands, between fingers, and under nails. This thoroughness prevents the transfer of harmful pathogens to food and surfaces.

Using alcohol-based hand sanitizer alone is not sufficient for handwashing in a food preparation context because sanitizers do not remove dirt and grime. Handwashing with soap and water is necessary to physically remove contaminants, while sanitizers act as an additional measure to reduce pathogens on clean hands. Washing hands only when they look dirty is not adequate for food safety since hands can harbor bacteria even when they appear clean, posing a risk during food preparation.