During a busy period, if a food worker stops to tie their shoe, what must they do before resuming food preparation?

• A. Wash hands with soap and water
• B. Rinse hands under cold water
• C. Put on gloves without washing
• D. Wipe hands on apron

Answer: (A)

Hands must be washed with soap and water before resuming food preparation after any interruption. When you pause to tie a shoe or step away from the cook line, your hands can pick up dirt, grease, and microbes. Soap, along with friction from scrubbing for at least about 20 seconds, lifts and removes those contaminants from the skin so they aren’t transferred to food, utensils, or surfaces once you continue.

Rinsing with cold water alone doesn’t effectively remove oils and microorganisms. Wiping hands on an apron can transfer contaminants to clothing and doesn’t clean the skin. Putting on gloves without washing doesn’t ensure cleanliness—gloves can become contaminated and donning them without clean hands creates a false sense of protection. Gloves are intended to be used after hands are clean and dry.

If hands are visibly dirty, wash them; sanitizer alone isn’t a substitute for washing when hand hygiene is required.