What constitutes proper hand washing?

Proper hand washing is a critical practice in maintaining food safety and preventing foodborne illnesses. The best method involves using soap and running water while scrubbing the hands for 15-20 seconds. This approach effectively removes dirt, grease, and harmful microorganisms from the skin.

The process begins by wetting the hands with clean running water, applying soap, and creating a lather by rubbing the hands together. This lathering action is essential, as it helps to lift any contaminants. The recommended duration of 15-20 seconds ensures that enough time is spent on all areas of the hands, including the back of the hands, between fingers, and under nails, maximizing the effectiveness of the cleaning process.

Using only rinsing under water does not remove germs; similarly, merely rubbing hands together without soap fails to address the removal of pathogens. Relying solely on antibacterial gel is not considered a substitute for thorough hand washing, especially when hands are visibly dirty or greasy, as these substances do not always eliminate all types of germs.