How often should a food handler wash their hands?

Washing hands is a critical practice for ensuring food safety and preventing the spread of foodborne illnesses. The correct answer emphasizes that food handlers should wash their hands before handling food and after using the restroom. This is vital because hands can easily transfer pathogens from surfaces, other foods, or bodily areas to the food being prepared or served.

Regular handwashing at these key times helps eliminate harmful bacteria and viruses that could contaminate food, ensuring that the food served to customers is safe to eat. Additionally, handwashing after using the restroom is particularly important since the bathroom is a common source of pathogens.

In contrast, washing hands just once a day before work would not adequately protect against the various contaminants food handlers may encounter throughout their shifts. Similarly, limiting handwashing to instances when hands are visibly dirty fails to account for microscopic pathogens that may not be visible but can still pose significant health risks. Lastly, only washing hands after handling raw foods neglects the importance of hygiene before any food contact, which can prevent cross-contamination. Thus, regular and properly timed handwashing is a foundational practice in food safety.