Which practice is important for effective handwashing in food safety?

Effective handwashing is crucial in food safety as it helps to eliminate harmful pathogens that can contaminate food and cause foodborne illnesses. Using soap is essential because it helps to break down oils and dirt on the skin, lifting them away so they can be rinsed off with water.

Washing for at least 20 seconds ensures that hands are thoroughly cleaned. This duration allows sufficient time to scrub all parts of the hands, including the backs, between fingers, and under nails, where germs can easily hide. Research has shown that washing hands with both soap and water for this amount of time significantly reduces the number of germs present.

In order to be effective, handwashing must involve both soap and an adequate scrubbing duration. Just washing with water is insufficient because it does not effectively remove pathogens. Additionally, washing for only a short time like 5 seconds does not allow for the proper cleaning needed to significantly reduce the risk of cross-contamination in food handling. Relying solely on hand sanitizer also does not replace the need for proper handwashing, as it may not be effective if hands are heavily soiled or greasy. Hence, the combination of soap and a proper duration of washing is vital for food safety.