What is the proper procedure for washing hands in a food service establishment?

Washing hands properly in a food service establishment is critical for food safety and preventing the spread of pathogens. The correct procedure involves washing hands for at least 20 seconds with soap and warm water. This duration and temperature ensure that the soap can effectively break down and remove contaminants, including bacteria and viruses, from the skin. Warm water helps in lathering the soap better, making the washing process more effective.

In addition to duration and temperature, using proper technique—such as washing all surfaces of the hands, including the back of the hands, between fingers, and under nails—is essential for effective hand hygiene. This practice helps ensure that food workers maintain a hygienic environment, reducing the risk of foodborne illnesses.

While other options may mention varying times and temperatures for washing, the combination of 20 seconds and warm water represents the best practice recommended by food safety guidelines.