Which of the following is not a step in proper handwashing?

Which of the following is not a step in proper handwashing?

• A. Wetting hands and arms with running water at least 100 F
• B. Applying antiseptics
• C. Rinsing
• D. Scrubbing for 10 - 15 seconds

Answer: (B)

Applying antiseptics is not a standard step in proper handwashing practices as recommended for food safety. The core steps involved in effective handwashing focus on physically removing dirt, bacteria, and viruses through mechanical action and water. This includes wetting hands and arms with running water, applying soap, scrubbing for a sufficient duration to ensure cleanliness, and rinsing thoroughly to remove any remaining soap and contaminants. Antiseptics may be used in certain situations, but they are not substitutes for washing hands with soap and water, especially in food safety contexts. Proper handwashing is essential for preventing foodborne illnesses, and it specifically emphasizes the physical process rather than just the application of antiseptics, which might not effectively remove all harmful pathogens through mere application.

Applying antiseptics is not a standard step in proper handwashing practices as recommended for food safety. The core steps involved in effective handwashing focus on physically removing dirt, bacteria, and viruses through mechanical action and water. This includes wetting hands and arms with running water, applying soap, scrubbing for a sufficient duration to ensure cleanliness, and rinsing thoroughly to remove any remaining soap and contaminants.

Antiseptics may be used in certain situations, but they are not substitutes for washing hands with soap and water, especially in food safety contexts. Proper handwashing is essential for preventing foodborne illnesses, and it specifically emphasizes the physical process rather than just the application of antiseptics, which might not effectively remove all harmful pathogens through mere application.