When should a food handler wash their hands?

A food handler should wash their hands regularly to reduce the risk of foodborne illness. The importance of handwashing is crucial before and after various tasks in food preparation.

Washing hands before putting on gloves is essential to ensure that no contaminants from the hands can transfer to the gloves, which would subsequently be used to handle food. This practice helps maintain a sanitary environment and protects the food from any pathogens that could be present on the skin.

After using a utensil, it is important to wash hands to remove any residues or contaminants that might have been transferred during the process. Utensils can pick up bacteria or contaminants from food being prepared, and if hands are not washed afterward, this can lead to cross-contamination.

Similarly, after handling raw food, proper handwashing is critical because raw food, especially meat and poultry, often contains harmful bacteria like Salmonella or E. coli. Washing hands after this task prevents the spread of these pathogens to other foods and surfaces.

Thus, it is necessary to wash hands in all these scenarios—before putting on gloves, after using a utensil, and after handling raw food—to ensure food safety and public health. Washing hands at each of these points significantly reduces the potential for foodborne illnesses.