What should a food worker scrub for at least 15 seconds during the handwashing process?

• A. Hands, wrists, and lower arms only
• B. Fingers only
• C. Palms only
• D. Forearms only

Answer: (A)

Thorough handwashing requires cleaning every skin surface that can harbor germs, not just a small part of the hands. The minimum 15-second scrub should cover the hands, the wrists, and the lower arms to remove contaminants that can be trapped under nails, in between fingers, on the backs of the hands, and up toward the wrists and forearms. That broader coverage is why this option is the best choice. Focusing only on fingers, only on the palms, or only on the forearms misses parts of the skin that can still harbor bacteria, making it less effective for preventing contamination.