Describe the proper way to wash your hands.

Washing hands properly is critical for preventing the spread of pathogens and ensuring food safety. The correct method involves using warm water and soap, followed by scrubbing all areas of the hands for at least 20 seconds. This duration is essential because it allows sufficient time for the soap to break down grease and dirt and to effectively kill germs.

Warm water helps to enhance the effectiveness of the soap used, making it easier to produce lather and remove contaminants. The act of scrubbing includes all parts of the hands, including between the fingers and under the nails, which are common areas where bacteria can reside. The final step is rinsing under clean, running water, which washes away the soap along with the loosened germs and dirt, leading to hands being thoroughly cleaned and safe.

Using cold water and no soap, just rinsing under warm water, or opting for hand sanitizer as a substitute, do not effectively remove germs and contaminants to the same degree as thorough washing with soap and warm water. Each of these alternatives fails to provide the complete cleaning action necessary to ensure hands are safe, especially in food preparation environments.