Which of the following is a required handwashing step?

• A. Wet hands, wash with soap for at least 20 seconds, scrub between fingers and under nails, rinse, dry with disposable towels.
• B. Wipe hands on apron.
• C. Rinse hands with water only.
• D. Wash hands for 5 seconds.

Answer: (A)

Proper handwashing in food service relies on using soap and scrubbing long enough to lift and remove germs. The required steps include wetting the hands, applying soap, and scrubbing for at least 20 seconds, making sure to clean between the fingers and under the nails, then rinsing away the loosened dirt and soap, and drying with disposable towels. Each part matters: wetting helps the soap lather and lift oils; a 20-second scrub ensures you reach all surfaces and dislodge microbes; paying attention to between-finger areas and under nails targets places where germs tend to hide; rinsing washes away the dirt and soap; drying with disposable towels prevents recontamination and allows you to turn off the faucet with a clean towel.

Wiping hands on an apron is not acceptable because it can transfer germs to clothing and contaminate food or surfaces. Rinsing with water only won’t remove oils and microbes effectively. Washing for only 5 seconds is not enough time to clean thoroughly.