What is the proper way to wash hands according to food safety practice?

The emphasis on washing hands with soap and running water for at least 20 seconds aligns with established food safety practices designed to effectively remove harmful bacteria and viruses. This duration ensures that the soap has enough time to lather and lift any contaminants from the skin, while running water helps to rinse them away.

Using soap is crucial because it plays a significant role in breaking down oils and residues that hold germs, making them easier to wash away. The 20-second guideline is based on research that indicates this is the minimum time required to achieve a thorough clean, significantly reducing the risk of foodborne illness.

While hand sanitizers can be useful in certain situations, they are not a substitute for proper handwashing, especially in food preparation contexts. Rinsing hands without soap does not effectively remove pathogens, and washing with cold water for a short duration is insufficient for ensuring food safety.