The Six Steps of Handwashing

Handwashing appears in almost every practice set because it is the cheapest contamination control in the kitchen. The exam wants the sequence, the duration, and the sink.

Key points:

• Wet hands with running water as warm as the hands can comfortably stand.

• Apply soap and scrub 10 to 15 seconds, cleaning under the nails and between fingers.

• Rinse under running water, then dry with a single-use paper towel.

• Use the paper towel to turn off the faucet, then use a barrier to open the door.

Managers get these items wrong when they answer from habit instead of from the rule. Read the number, then connect it to the task.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.