If All Proper Handwashing Steps Are Followed, How Long Should It Take?
If all proper handwashing steps are followed, the entire process should take at least 20 seconds. That includes wetting hands, applying soap, scrubbing all surfaces for 10-15 seconds, rinsing, and drying with a single-use towel or air dryer.
The answer
At least 20 seconds. When a food handler completes every proper handwashing step, the whole procedure should take a minimum of 20 seconds. The 20-second figure is the total for the full routine, while the scrubbing portion specifically should last about 10-15 seconds of vigorous lathering.
The complete sequence is:
- Wet hands and exposed arms with warm running water (at least about 100°F / 38°C).
- Apply soap and work it into a lather.
- Scrub all surfaces vigorously for 10-15 seconds — palms, backs of hands, between fingers, under and around fingernails, and up the wrists.
- Rinse thoroughly under clean running water.
- Dry with a single-use paper towel or a hand dryer, using the towel to turn off the faucet if needed.
Adding the wetting, rinsing, and drying to the 10-15 seconds of scrubbing brings the full process to at least 20 seconds, which is the standard answer on food-handler certification exams.
Why the timing matters
The friction of scrubbing is what physically lifts and removes pathogens, oils, and food debris from the skin — soap does not "kill" germs so much as loosen them so water can carry them away. Too short a scrub leaves contaminants behind; the 10-15 second minimum is the point at which scrubbing becomes reliably effective. A memorable trick is to hum a short tune (such as "Happy Birthday" twice) to gauge the scrub time without watching a clock.
Water temperature is a common point of confusion. Warm water (around 100°F) is recommended mainly for comfort and to help soap lather — it is not hot enough to sanitize, and the cleaning power comes from soap plus friction, not heat. So the correct answer to "how long" is a time (20 seconds), not a temperature.
When and why food workers must wash
Proper handwashing is required at many trigger points: before starting work or handling food, after using the restroom, after touching the face, hair, or body, after coughing or sneezing, after handling raw meat, after taking out garbage, after eating or smoking, and any time hands become contaminated. Consistent 20-second washing at these moments is the single most effective barrier against transmitting foodborne illness in a kitchen, which is why certification programs test the timing so heavily.
Frequently asked
How long should handwashing take for food handlers?
The entire handwashing process should take at least 20 seconds when all steps are followed. Of that, roughly 10-15 seconds should be vigorous scrubbing of all hand surfaces before rinsing and drying.
What are the 5 steps of proper handwashing?
Wet hands with warm running water, apply soap and lather, scrub all surfaces for 10-15 seconds, rinse thoroughly, and dry with a single-use paper towel or hand dryer. Use the towel to turn off the faucet.
At what temperature should you wash your hands?
Use warm running water, at least about 100°F (38°C). The warmth is for comfort and lathering, not sanitizing — cleaning power comes from soap and scrubbing friction, so the water need not be hot.
When must food workers wash their hands?
Before handling food, after using the restroom, after touching the face or hair, after handling raw meat, after taking out trash, after eating or smoking, and whenever hands become contaminated. Handwashing is required at each of these points.
How long should you scrub with soap?
Scrub vigorously for 10-15 seconds, covering palms, backs of hands, between fingers, under fingernails, and the wrists. This scrubbing is the step that physically removes pathogens, so it should not be rushed.