How often should food service employees wash their hands when working with food?

Food service employees should wash their hands after every food contact to ensure the highest level of hygiene and safety in food preparation. This practice helps prevent the transfer of pathogens and contaminants from one food item to another, which can lead to foodborne illnesses. The process of handling raw foods, prepared foods, and equipment can introduce bacteria and allergens, making regular handwashing vital.

While handwashing after using the restroom is critical, it is not sufficient on its own; it must be complemented by washing hands frequently during food preparation, including after touching raw meat, vegetables, or any food item before moving on to the next task. This continuous practice of hand hygiene helps maintain safe food handling standards and protects the health of consumers.