Which of the following practices should food handlers follow to ensure safe food preparation?

Washing hands frequently and correctly is a critical practice for food handlers to ensure safe food preparation. This action plays a vital role in preventing the transmission of harmful microorganisms that can cause foodborne illnesses. Food handlers often come into contact with various surfaces, raw foods, and their own bodies, which can harbor pathogens. By implementing proper handwashing techniques—using soap and warm water for at least 20 seconds—food handlers can significantly reduce the risk of contaminating food and surfaces with these harmful agents.

Handwashing is particularly important before and after handling food, after using the restroom, and after touching any potentially contaminated items. This practice not only protects the food being prepared but also ensures the safety of consumers by limiting the spread of bacteria and viruses.

In contrast, storing food at room temperature, wearing the same clothes all week, and skipping the sanitization of surfaces can all lead to increased risks of food contamination and illness. These methods do not adhere to food safety guidelines, which emphasize temperature control, proper hygiene, and maintenance of a clean food preparation environment.