What is an appropriate temperature for washing hands in a food service setting?

In a food service setting, using warm water for handwashing is the most appropriate choice because it helps to remove oils and contaminants from the skin more effectively than cold water. Warm water is comfortable for the skin, encouraging better compliance with handwashing practices. Moreover, the use of warm water has been shown to promote the lathering of soap, which is essential in effectively washing away pathogens.

The World Health Organization and food safety guidelines recommend using water that is warm enough to ensure a good cleansing action while also being safe and comfortable for the wiper. This temperature aids in the dissolving of soap, ultimately leading to a more thorough handwashing process that effectively reduces the risk of foodborne illnesses.

While cold water may not be effective in properly cleaning hands, hot water could potentially be uncomfortable and might even lead to skin irritation or damage over time. Room temperature water is less effective than warm water in promoting good hygiene practices. Thus, warm water strikes the ideal balance between effectiveness in cleaning and user comfort.