What is an essential practice when washing hands in a food establishment?

Using soap and hot water for at least 15 seconds is essential when washing hands in a food establishment for several reasons. First, the combination of soap and hot water effectively removes germs, dirt, and food residues from the skin. Soap works by breaking down oils and helping to lift away contaminants, while hot water enhances the effectiveness of soap, promoting better lathering and cleaning.

The duration of at least 15 seconds is critical because it allows sufficient time for the mechanical action of rubbing and scrubbing the surfaces of the hands, including between fingers and under nails, areas where pathogens often linger. This time frame is recommended by health authorities to ensure thorough cleaning and to minimize the risk of cross-contamination.

In a food safety context, adhering to this practice is fundamental for preventing foodborne illnesses, as improper handwashing can lead to the spread of harmful bacteria from food workers to food and surfaces in the establishment. Ensuring hands are properly washed thus plays a vital role in maintaining food safety and hygiene standards in any food service environment.