When must food workers wash their hands?

Food workers must wash their hands at critical moments to prevent contamination and ensure food safety. Washing hands before handling food, after using the restroom, and after handling raw meat are key practices that help minimize the risk of foodborne illnesses.

Before handling food, washing hands removes any potential contaminants that could be transferred to the food, maintaining hygiene throughout food preparation. After using the restroom, handwashing is essential, as this is a primary area for contamination, and proper handwashing practices help reduce the spread of pathogens. Additionally, handling raw meat can introduce harmful bacteria, such as Salmonella or E. coli, to the worker’s hands. Washing hands after dealing with raw meat is crucial to prevent cross-contamination of ready-to-eat foods.

In summary, consistent handwashing at these moments is vital for food safety, protecting both the workers and consumers from potential health risks.