What is the required handwashing procedure for food handlers?

The required handwashing procedure for food handlers emphasizes the use of soap and warm water for at least 20 seconds. This method is crucial because warm water helps to dissolve and remove contaminants, including grease and pathogens more effectively than cold water.

The use of soap is essential as it helps to break down oils and suspends dirt and microorganisms, making them easier to wash away. The duration of 20 seconds is based on research indicating that this length of time is sufficient for removing most germs from the hands through thorough scrubbing.

By ensuring that food handlers follow this handwashing procedure, the risk of foodborne illnesses is significantly reduced, promoting better health and safety standards in food preparation environments.