What is the main guideline for handwashing in food service?

The main guideline for handwashing in food service emphasizes the importance of washing hands with soap and warm water for at least 20 seconds. This practice is essential for effective hygiene as it helps to thoroughly remove dirt, bacteria, and viruses that may be present on the skin. Warm water is more effective than cold water in facilitating lathering with soap, which enhances the cleaning process. The recommended duration of at least 20 seconds ensures that sufficient time is spent scrubbing all parts of the hands, including areas often missed such as between fingers and under nails. This thorough approach significantly reduces the risk of foodborne illness and contamination in a food service environment. Proper handwashing procedures are critical to maintaining food safety and protecting public health.