Which procedure is necessary for handwashing according to food safety standards?

Using soap and scrubbing for 10-15 seconds is an essential procedure for effective handwashing according to food safety standards. This process is vital because simply rinsing hands with water, no matter the temperature, does not effectively remove pathogens, dirt, or food particles. The combination of soap and scrubbing action helps to lift microorganisms off the skin, while the rinsing step helps to wash them away.

The recommended duration of scrubbing—10 to 15 seconds—ensures that hands are thoroughly cleaned. This timeframe allows for adequate removal of contaminants, which is crucial in food safety to prevent foodborne illnesses. Proper handwashing techniques are particularly emphasized in food handling environments, where the risk of pathogen transfer can significantly impact food safety and public health.