Ontario Food Handler Certification Practice Exam

What is the recommended handwashing technique?

1. Wet hands, apply soap, scrub for at least 10 seconds, rinse, and dry

2. Wet hands, apply soap, scrub for at least 15 seconds, rinse, and dry

3. Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry

4. Wet hands, apply soap, rinse, and dry

The correct answer is: Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry

The recommended handwashing technique emphasizes the importance of thoroughly scrubbing hands with soap for at least 20 seconds. This duration is crucial because it allows enough time to effectively remove dirt, bacteria, and viruses from the skin's surface. The process begins with wetting the hands to help the soap lather, followed by applying soap, which acts as a surfactant. Scrubbing for at least 20 seconds ensures all areas of the hands, including between fingers and under nails, are cleansed. Rinsing removes the soap along with any loosened debris, followed by drying, which can further reduce bacteria since damp hands can harbor more germs. This technique aligns with health guidelines and is critical in preventing the spread of foodborne illnesses and maintaining overall hygiene in food handling environments. The other methods listed do not recommend scrubbing for a sufficient duration to ensure effective cleaning, making them less effective in promoting proper hand hygiene.