How often should hands be washed when preparing food?

Washing hands before and after handling food is essential for preventing the spread of foodborne illnesses. When preparing food, several opportunities arise for cross-contamination. For example, hands should be washed before handling raw ingredients like meats or vegetables, as well as after touching any items that might contaminate hands, such as garbage, money, or raw foods, to avoid transferring bacteria to other foods. This two-step process ensures that contaminants are not introduced into food products and that any harmful pathogens picked up during food preparation are effectively removed.

Timely handwashing is critical not only when initially preparing food but also throughout the cooking process, especially when switching between different types of food. This practice is a key component of proper food safety and hygiene standards and helps ensure that food remains safe to consume.