What is the correct way to scrub hands during washing?

The correct approach to handwashing requires scrubbing for at least 20 seconds to effectively remove dirt, bacteria, and viruses from the skin. This duration allows for thorough cleaning of all surfaces of the hands, including between the fingers and under the nails, which are areas where pathogens often linger. It is essential for maintaining food safety and preventing the spread of illness, especially in food handling and preparation settings. Additionally, the 20-second guideline is endorsed by health organizations as a standard practice to ensure hands are adequately sanitized.

While using a stiff brush may seem effective for scrubbing, it is not necessary for routine handwashing; hands can be cleaned efficiently with soap and water. Focusing on just the fingers and palms for a shorter duration does not suffice, as it neglects other areas of the hand that also require attention. Lastly, quickly rinsing without scrubbing fails to provide adequate hygiene, allowing contaminants to remain on the hands. Thus, properly scrubbing for at least 20 seconds is critical to achieving safe food handling practices.