What is the recommended procedure for washing hands in the restaurant?

The recommended procedure for washing hands in a restaurant setting emphasizes the importance of thorough hand hygiene to prevent foodborne illness and ensure customer safety. It involves first wetting the hands with clean running water, applying soap, and then scrubbing the hands for at least 20 seconds. This timeframe is significant because it ensures that not only are the surfaces of the hands cleansed, but also that the friction created by scrubbing is effective in removing dirt, grease, and pathogens.

Wet hands initially to help the soap lather properly, which enhances its effectiveness. Applying soap afterward allows for the creation of a rich lather that can better encapsulate and rinse away harmful microorganisms. Scrubbing for a minimum of 20 seconds is critical as it significantly increases the efficacy of the handwashing process, compared to shorter durations which may not provide enough time to remove all contaminants adequately. This method aligns with health guidelines and underscores the operational protocols essential for maintaining hygiene standards in food service environments.