What is the correct handwashing procedure before starting any food prep?

• A. Rinse hands quickly with water only.
• B. Wipe hands on apron and proceed.
• C. Wet hands, apply soap, scrub at least 20 seconds, rinse well, dry with a disposable towel, and sanitize if required before touching food.
• D. Let hands air dry and start preparing food.

Answer: (C)

Proper handwashing before handling food is about removing dirt and microbes and preventing cross-contamination. The full sequence ensures hands are clean and dry, reducing the chance of transferring bacteria to the food.

Wet hands with clean running water, apply soap, and scrub all surfaces for at least 20 seconds—this lifts dirt and germs from the skin, including under nails and between fingers. Rinse thoroughly to wash away the loosened contaminants, then dry with a disposable towel. Use that towel to turn off the faucet and to dry your hands, which helps prevent recontamination. If the policy requires it, sanitize after washing before touching food to add an extra layer of protection.

Other approaches skip essential steps or neglect cleanliness and dryness, which can leave hands contaminated or promote transfer of germs to food.