In foodservice, what is the requirement for handwashing?

Handwashing in foodservice is a critical practice to ensure food safety and prevent the spread of pathogens. The requirement that includes drying hands and disposing of waste is essential because it addresses both the proper technique for handwashing and the importance of maintaining hygiene after washing hands.

When hands are washed thoroughly with soap and running water, it's crucial to dry them properly to eliminate any remaining moisture where bacteria can thrive. Using a paper towel or an air dryer ensures that hands are not only dry but also minimizes the risk of contamination by touching potentially unclean surfaces. Furthermore, the proper disposal of waste, such as used towels, is important to maintain a sanitary environment and prevent the spread of contaminants.

This comprehensive approach to handwashing—washing, drying, and managing waste—is why the answer focusing on these aspects is correct. Other options, such as using only running water or soap without emphasizing drying or waste disposal, fail to cover the complete process required for effective hand hygiene in foodservice settings.