What is a requirement for washing hands before food preparation?

The requirement for washing hands before food preparation is that the water temperature must be at least 100°F. This temperature helps to effectively remove dirt, grease, and pathogens from the hands when combined with soap. Warm water is generally more effective for dissolving and removing various substances from the skin, which is crucial in a food safety context to ensure that hands are properly sanitized before handling food.

Using soap with alcohol content could be beneficial for sanitization but is not a specific requirement for handwashing. Additionally, hands do not need to be dry before washing; they should be wet before applying soap. Using only cold water is not effective for thorough hand cleaning because it can make it more difficult to lather soap and remove contaminants effectively. Therefore, the correct requirement emphasizes the importance of using adequately warm water to promote effective hand hygiene before food preparation.