What is the recommended practice for handwashing in food service?

Washing hands before and after handling food and after using the restroom is crucial in food service because it significantly reduces the risk of foodborne illness. This practice ensures that any potential contaminants, whether from raw food, personal hygiene, or restroom use, are effectively removed from hands. Regular handwashing at these key times helps prevent the transfer of bacteria and viruses to food items, kitchen utensils, and food preparation surfaces, which can lead to cross-contamination.

Handwashing is one of the most effective ways to maintain food safety and uphold hygiene standards in food service settings. This practice goes beyond simply washing hands when they appear dirty, as foodborne pathogens can be present even when hands look clean. Relying solely on hand sanitizer is also not sufficient, as sanitizers do not eliminate all types of germs or the presence of dirt and grime. Finally, washing hands only once at the start of a shift neglects the constant risk of contamination that occurs during food handling and other activities throughout the day. Hence, the recommended practice emphasizes the importance of frequent and strategic handwashing to uphold food safety standards.