360 Training Food Handlers Practice Exam

Washing hands before handling food is a fundamental practice in employee hygiene for food preparation. This practice is essential because it prevents the transfer of harmful bacteria and viruses from hands to food, which can lead to foodborne illnesses. Proper handwashing techniques, which include using soap, scrubbing for at least 20 seconds, and rinsing with clean water, significantly reduce the risk of contaminating food with pathogens that thrive in food environments.

The other options present practices that do not adequately ensure food safety. Allowing jewelry can pose risks, as it can harbor bacteria; sneezing into a napkin does not effectively prevent contamination; and returning to work with injuries can lead to open wounds contaminating food or food contact surfaces. Therefore, regular handwashing stands out as the most impactful and necessary practice for maintaining hygiene in food preparation settings.