When should food service workers wash their hands?

Food service workers should wash their hands before and after handling food to prevent the contamination of food and ensure food safety. This practice is essential because it helps eliminate harmful bacteria and pathogens that could be transferred from one food item to another or from surfaces to food. Washing hands before handling food ensures that any contaminants from previous activities are removed, while washing hands after handling food minimizes the risk of cross-contamination, especially when moving from raw to cooked foods or handling different types of food. This consistent handwashing is a fundamental part of food safety protocols and helps protect both the workers and consumers from foodborne illnesses.

The other choices do not encompass the complete and necessary handwashing protocol required in food service environments. For instance, washing hands only before preparing food overlooks the need for subsequent washing after food handling, while restricting handwashing to after using the restroom neglects the various opportunities for contamination that can occur during food preparation and service. Washing hands once a day is insufficient for maintaining hygiene standards in a food service setting, given the multiple tasks and interactions that workers engage in throughout their shifts.