What is the correct way to wash your hands when preparing food?

Using soap and warm water for at least 20 seconds is the proper handwashing technique, particularly when preparing food. This method effectively removes dirt, grease, and pathogens that can lead to foodborne illnesses. The combination of soap and water aids in breaking down and eliminating harmful microorganisms from the skin, while the warm water helps to enhance the effectiveness of the soap.

The duration of at least 20 seconds is crucial because it allows for thorough cleaning of all surfaces of the hands, including between the fingers and under the nails. This is supported by guidelines from health organizations, which emphasize that adequate handwashing is a key practice in food safety.

In contrast, using cold water and no soap fails to properly cleanse the hands, as cold water alone does not effectively remove contaminants. Rinsing hands with hot water for a quick rinse also does not allow for proper soap action, which is necessary for killing germs. Lastly, rinsing hands with only water does not clean or remove any pathogens effectively, leaving the risk of cross-contamination high during food preparation.