Which of these is NOT an acceptable means to dry hands?

Using a cloth towel to dry hands is not considered an acceptable means in food safety practices because it can harbor and transfer bacteria. Cloth towels can become contaminated and may not be changed frequently enough to prevent cross-contamination. In food service environments, it’s crucial to minimize the risk of spreading pathogens.

On the other hand, paper towels, air drying methods, and hot air blowers are generally accepted as effective and hygienic methods for hand drying. Paper towels are single-use and help remove moisture along with any bacteria present on the skin, while air drying and hot air blowers do not require physical contact, reducing the risk of recontaminating freshly washed hands.