What should NOT be included when training staff on proper handwashing?

The focus of proper handwashing training should ensure that staff understand effective and hygienic practices. When it comes to drying hands after washing, using a cloth towel is not considered the best practice in food safety training. Instead, single-use paper towels or air dryers are recommended to minimize the risk of recontamination.

Using cloth towels can lead to cross-contamination if they are reused or not maintained properly, as they might harbor bacteria from previous uses. The best practices for hand drying are those that ensure hands remain clean and free from germs, aligning with food safety standards.

The other options all represent correct practices in handwashing training: ensuring hands are washed thoroughly, including all exposed areas up to the elbow; recognizing that hand sanitizer is not a substitute for proper handwashing; and ensuring the washing process itself lasts for at least 20 seconds to effectively remove germs.