Which sequence best describes the proper handwashing procedure according to common food safety guidelines?

• A. Wet hands with warm water, apply soap, scrub for at least 20 seconds, rinse thoroughly, and dry with a clean towel; avoid touching your face.
• B. Wet hands with cold water, skip soap, rinse quickly, and air dry.
• C. Use sanitizer instead of washing with water and dry with a towel.
• D. Rinse with hot water only for 5 seconds, then air dry.

Answer: (A)