California eFoodHandlers Test 2025 – 400 Free Practice Questions to Pass the Exam

The proper way to wash hands for food safety involves using soap and water, scrubbing for at least 20 seconds, rinsing, and then drying thoroughly. Scrubbing for 20 seconds is essential because it provides enough time to effectively remove dirt, bacteria, and viruses from the skin. This duration allows for proper lathering and thorough cleaning of all parts of the hands, including between fingers, under nails, and around the wrists, which are common areas for contamination.

Rinsing afterward is crucial as it washes away the soap along with any loosened germs. Finally, drying hands is a significant step because bacteria can transfer more easily to and from wet surfaces. Proper hand-drying techniques, whether using a clean towel or an air dryer, contribute to preventing foodborne illnesses by minimizing the risk of recontamination.

Other options do not meet the recommended practices for food safety. For instance, scrubbing for only 10 seconds is insufficient for thorough cleaning, and relying solely on water means that you are not effectively removing harmful pathogens. Using hand sanitizer is a helpful supplement but does not replace the fundamental need for washing hands with soap and water in food safety practices.