For how long should hands be washed?

Handwashing is a critical practice in food safety to prevent the spread of pathogens and maintain hygiene. The recommendation to wash hands for 20 seconds comes from extensive research and guidelines established by health organizations such as the Centers for Disease Control and Prevention (CDC). This duration is deemed sufficient for effectively removing dirt, grease, and germs.

When hands are washed for a full 20 seconds, it allows enough time for the soap to break down oils and dirt on the skin, and for the mechanical action of scrubbing to dislodge and remove them from the hands. Effective handwashing involves lathering soap and scrubbing all parts of the hands, including between the fingers and under the nails.

Shorter durations, such as 10 or 15 seconds, may not provide the same level of effectiveness, potentially leaving harmful microorganisms behind. While washing for 30 seconds may seem beneficial, it is generally considered longer than necessary in most scenarios, which can lead to unnecessary water usage and may not be practical in a fast-paced food service setting. Thus, 20 seconds represents the ideal balance between thoroughness and efficiency in hand hygiene practices.