What is the best practice for handwashing in a food service environment?

In a food service environment, the best practice for handwashing includes washing hands thoroughly with soap, rinsing with water, and then using a paper towel to turn off the faucet. This method is effective for maintaining hygiene and minimizing the risk of cross-contamination.

When hands are washed properly, it removes dirt, bacteria, and other contaminants. Rinsing with water helps to wash away these impurities. The critical step that makes this option the best practice is the use of a paper towel to turn off the faucet after washing. This helps prevent any germs from hands that may have been on the faucet from transferring back onto clean hands.

Using a paper towel also allows for drying the hands effectively, which is important as damp hands can easily transfer bacteria. In contrast, relying solely on air drying may not be as effective in ensuring complete dryness. Furthermore, turning off the faucet with your elbows alone does not provide the same level of cleanliness that using a paper towel does since elbow placements can still be contaminated.