What is the purpose of washing hands for at least 20 seconds before handling food?

• A. To remove dirt, oil, and transient microorganisms and prevent contamination.
• B. To moisturize the skin.
• C. To remove permanent bacteria only.
• D. To sterilize hands for all future handling.

Answer: (A)

Proper handwashing before handling food lowers contamination risk by removing dirt, oil, and transient microorganisms from the skin. Soap and friction help lift soils and microbes, and a thorough rinse carries them away. Washing for about 20 seconds ensures all areas of the hands are cleaned—palms, backs, between fingers, and under nails—so you don’t miss potential germs. The goal isn’t to moisturize the skin or to sterilize hands; removing permanent bacteria isn’t the aim, and in a kitchen you’re not aiming for complete sterility—just a significant reduction of microbes that could contaminate food. This routine focuses on preventing cross-contamination and keeping food safe.