What is the correct procedure for washing hands in the galley?

The correct procedure for washing hands in the galley involves using soap and warm water, scrubbing for at least 20 seconds, followed by rinsing and drying with a clean towel. This method is essential for effective hand hygiene, particularly in food preparation areas, where the prevention of contamination is critical.

Using warm water helps in activating the soap, allowing it to more effectively remove dirt, grease, and pathogens from the skin. Scrubbing for at least 20 seconds is in line with guidelines from health authorities, ensuring that sufficient time is taken to eliminate harmful bacteria and viruses. Finally, rinsing thoroughly removes any remaining soap and contaminants, while drying hands properly is crucial since damp hands can transfer bacteria more easily.

The other choices do not comply with recommended handwashing protocols. For example, using only cold water fails to maximize the soap's effectiveness, while insufficient scrubbing time diminishes the effort put into cleaning hands. Rinsing with just water or washing briefly without soap completely overlooks the necessity for thorough cleaning, thereby increasing the risk of foodborne pathogens and compromising food safety standards in the galley.