Which of the following is essential for properly washing hands in food preparation?

Using soap and rubbing hands together for at least 20 seconds is essential for properly washing hands in food preparation because this practice effectively removes dirt, bacteria, and viruses from the skin. The mechanical action of rubbing the hands together, combined with the cleansing properties of soap, helps break down and wash away contaminants that could cause foodborne illness.

Thorough handwashing is crucial in the food preparation environment, as it prevents the transfer of harmful microorganisms to food and food-contact surfaces. The 20-second duration is recommended by health authorities to ensure that all areas of the hands are adequately cleaned, including the backs of hands, between fingers, and under nails, which are often overlooked in a quick rinse.

Other methods, such as using cold water only, wiping hands on a towel, or relying solely on hand sanitizer, do not achieve the same level of cleanliness and are insufficient on their own for food safety. Cold water is not effective for removing germs as hot water is, and while hand sanitizer can be useful when soap and water aren't available, it does not replace the need for proper handwashing.