When should food handlers wash their hands?

Food handlers should wash their hands before handling food, after using the restroom, and after any potential contamination to ensure food safety. Handwashing is a critical practice in preventing foodborne illnesses, as it removes pathogens that could contaminate food.

Before beginning food preparation, washing hands helps eliminate germs that could be transferred to the food, protecting both the food and the consumers. After using the restroom, proper handwashing is essential since this area can be a significant source of harmful bacteria. Additionally, handwashing after any contamination—such as touching raw meats, cleaning surfaces, or sneezing—further mitigates the risk of spreading contaminants. This practice adheres to food safety guidelines by recognizing that germs can be spread at multiple points during food handling.

The other options do not encompass the comprehensive nature of safe food handling practices. Limiting handwashing to certain instances, like after handling raw meat or before serving food, does not cover all necessary moments when contamination could occur. Allowing handwashing based on personal judgment can lead to inconsistent practices, which may increase the risk of foodborne illness. Therefore, option B captures the critical moments when handwashing is essential for maintaining food safety.