SNHD Food Handler Safety Training 2025 – 400 Free Practice Questions to Pass the Exam

Handwashing is a critical practice for food handlers to prevent the spread of foodborne illness. Scrubbing hands for at least 20 seconds is recommended because this duration allows enough time for the soap to effectively break down oils and remove pathogens from the skin. Research shows that many people do not wash their hands long enough to achieve cleanliness, often underestimating the time required for thorough cleaning.

The 20-second guideline is supported by health organizations as it is long enough to ensure that all parts of the hands, including between the fingers and under the nails, are properly cleaned. This practice helps reduce the risk of contamination in food handling scenarios, offering a safer environment for food preparation and service.

Although shorter times might remove some visible dirt, they often fail to eliminate harmful microbes effectively, reinforcing the importance of adhering to this duration when washing hands.