How often should employees wash their hands during food preparation?

Employees should wash their hands before and after handling food to ensure proper food safety and sanitation. This practice helps to eliminate any harmful pathogens or contaminants that may be present on their hands, whether from touching raw ingredients, surfaces, or even their own bodies. Washing hands before handling food reduces the risk of cross-contamination from one food product to another, while washing after handling food can remove any residues or pathogens that may have been picked up during the process.

Regular handwashing is vital in maintaining hygiene in food service, as hands can easily transfer bacteria and viruses to food items. It is essential for preventing foodborne illnesses and ensuring the safety of both the food being prepared and the customers who will consume it. This practice aligns with established food safety guidelines that recommend frequent handwashing especially in environments where food is being prepared and served.