How often should food handlers wash their hands?

Food handlers should wash their hands before food preparation, after using the restroom, and when switching tasks to ensure that they maintain proper hygiene and prevent foodborne illnesses. This practice is vital because hands can carry harmful bacteria that can transfer to food during preparation or service, potentially leading to contamination.

Washing hands before food preparation is essential to remove any substances or pathogens that may have accumulated beforehand. Following restroom use, handwashing eliminates any germs to prevent cross-contamination. Additionally, when switching tasks—such as moving from handling raw meat to preparing vegetables—washing hands helps to prevent the spread of harmful bacteria from one food to another. These are critical times to promote safe food handling practices, as they directly impact food safety and public health.

The other choices do not encompass the frequency and timing needed for effective handwashing in a food handling environment. For example, only washing hands after meals fails to address crucial moments when contamination can occur. Similarly, washing hands once every two hours does not align with the immediate needs of food preparation and handling. Lastly, washing hands only when they appear dirty ignores the presence of unseen pathogens that can still pose a risk to food safety.