What task requires food handlers to wash their hands before and after the activity?

Handwashing is critical in food safety to prevent cross-contamination and ensure the health of consumers. Handling raw meat, poultry, or seafood is particularly important because these foods can harbor harmful bacteria such as Salmonella, E. coli, and Listeria. When food handlers touch these items, they risk transferring pathogens to their hands.

Washing hands before this task ensures that handlers start with clean hands, minimizing the risk of introducing any contaminants onto the raw foods. Additionally, washing hands after handling raw meats is crucial to remove any pathogens that may have been transferred during the process. This follow-up handwashing significantly reduces the chance of cross-contamination when handlers move on to other food preparation tasks, such as preparing ready-to-eat foods or handling fruits and vegetables.

In contrast, handling fresh produce, preparing ready-to-eat foods, and serving food to customers also require appropriate hygiene practices, but the specific danger associated with raw meats necessitates this double handwashing step to maintain food safety.