Describe the proper handwashing procedure before handling food.

• A. Wet hands, lather with soap, scrub for 20 seconds, rinse, dry with single-use towels, then proceed; do not wear jewelry.
• B. Wet hands, rinse, dry, then lather with soap for 20 seconds.
• C. Wash hands only with water for 5 seconds.
• D. Use hand sanitizer only.

Answer: (A)

Proper handwashing before handling food means using soap and water and thoroughly cleaning all surfaces for at least 20 seconds, then drying with disposable towels and minimizing contact with contaminants after washing. Start by wetting hands, applying soap, and scrubbing for about 20 seconds so every area is cleaned—the palms, backs of hands, between fingers, under nails, and wrists. Rinse well to flush away the loosened germs, then dry completely with single-use towels. Use a towel to turn off the faucet to prevent recontamination. Not wearing jewelry during washing helps keep hands easier to clean and reduces tiny spaces where bacteria can hide. This sequence and duration are essential because soap plus mechanical action removes dirt and microbes better than water alone, and a proper dry prevents recontamination. Using sanitizer alone is not sufficient before handling food, and washing with water only or rinsing first before lathering misses important cleaning steps.