Food Service Sanitation Practice Test 2026 - Free Food Safety Practice Questions and Study Guide

The correct handwashing procedure in food service is best reflected in the choice that outlines the steps of wetting the hands, applying soap, scrubbing for at least 20 seconds, rinsing under clean water, and then drying with a disposable paper towel. This method is essential in ensuring effective removal of contaminants and pathogens from the hands.

Wetting the hands first helps to activate the soap and allows it to spread more easily over the surface of the skin. Applying soap is critical as it binds to dirt and germs, enabling them to be washed away. Scrubbing for at least 20 seconds is recommended because this duration has been shown to significantly reduce the presence of harmful microorganisms. Rinsing under clean water is necessary to wash away both the soap and any lifted dirt and germs. Finally, drying hands with a disposable paper towel minimizes the risk of recontamination, as reusable cloth towels can harbor bacteria.

The other choices do not meet the required standards for proper handwashing in a food service setting. For example, applying soap before wetting the hands or drying them on a clean cloth can lead to ineffective cleaning or potential contamination. The choice emphasizing scrubbing for only 10 seconds does not adhere to the recommendation for scrubbing duration, reducing the effectiveness