What is the minimum recommended handwashing duration for kitchen staff?

• A. 10 seconds with soap and cold water
• B. 20 seconds with soap and warm running water
• C. 30 seconds with water only
• D. 5 seconds with hot water

Answer: (B)

The essential idea is that hands must be washed for a sufficient amount of time to reliably remove germs that can contaminate food. Washing for at least 20 seconds with soap and warm running water gives enough friction and chemical action to loosen and lift dirt, oils, and microbes from every part of the hands—between fingers, under nails, and across the backs of hands and wrists. Soap helps break down oils that microbes cling to, while the running water washes them away, reducing the chance of transfer to food or surfaces.

Warm water improves comfort and encourages thorough washing, but the key is the duration and technique, not extreme temperature. After scrubbing for the full 20 seconds, rinse completely under running water and dry with a clean towel or disposable paper towels, then use the towel to turn off the faucet to avoid recontaminating your hands.

Shorter times or washing without soap do not reliably remove pathogens, so committing to that 20-second standard with proper technique is the best practice for food safety.