Which of the following is most effective in preventing hands from transferring pathogens to food?

• A. Drying hands on a shared towel
• B. Wearing jewelry while preparing food
• C. Rinsing hands with water only
• D. Washing hands thoroughly with soap and water

Answer: (D)

Verified step by step guidance

1. Understand the main goal: preventing the transfer of pathogens from hands to food, which is crucial in food safety to avoid contamination and foodborne illnesses.
2. Evaluate each option based on how well it removes or kills pathogens: drying hands on a shared towel can spread microbes between users; wearing jewelry can harbor bacteria and make cleaning less effective; rinsing hands with water only does not remove oils and microbes effectively.
3. Recognize that washing hands thoroughly with soap and water is the most effective method because soap helps break down oils and dirt that carry microbes, and the mechanical action of scrubbing removes pathogens physically.
4. Recall the proper handwashing technique: wet hands with clean water, apply soap, scrub all surfaces including backs of hands, between fingers, and under nails for at least 20 seconds, rinse thoroughly, and dry with a clean towel or air dry.
5. Conclude that thorough handwashing with soap and water is the best practice to prevent pathogen transfer to food, as it combines chemical and physical removal of microbes.