Final answer:
Food handlers must scrub their hands and arms for at least 20 seconds as part of hand-washing.
Step-by-step explanation:
As part of hand-washing, food handlers must scrub their hands and arms for at least 20 seconds. This is an important step to ensure all areas of the hands and arms are properly cleaned and any microorganisms are removed. Food handlers should apply about 5 mL (1 teaspoon) of liquid soap and rub it all over the hands for at least 20 seconds, paying attention to commonly missed areas such as the thumb, wrist, areas between the fingers, and skin under the nails. After scrubbing, the hands and arms should be rinsed thoroughly, making sure the water flows from the wrists to the fingertips to wash off any microorganisms. Finally, food handlers should dry their hands thoroughly with a clean towel or hot air blower.