Which option correctly describes the proper handwashing procedure before handling food?

• A. Rinse hands under cold water for 5 seconds, then dry with cloth towels.
• B. Wet hands, apply soap, scrub for at least 20 seconds, rinse, dry with disposable towels, then proceed.
• C. Wet hands, apply soap, scrub for at least 10 seconds, rinse, dry with towels.
• D. Apply sanitizer and proceed without soap.

Answer: (C)

Proper handwashing before handling food involves wetting hands, applying soap, and scrubbing for at least 20 seconds to clean all surfaces, then rinsing with clean water, drying with disposable towels, and proceeding. The 20-second scrub is important because it gives enough time to lift and remove germs from every part of the hands—palms, backs, between the fingers, and under the nails. After washing, drying with disposable towels helps prevent recontamination from moisture or reused fabrics. Sanitizer isn’t a substitute for thorough soap-and-water washing when you’re about to handle food, and shorter scrubs or skipping soap can leave harmful bacteria behind.