When must food employees wash their hands?

Washing hands is crucial in food safety to prevent the spread of harmful bacteria and contaminants. Food employees must wash their hands in between tasks to ensure that any potential cross-contamination is avoided. For example, if an employee handles raw food items and then prepares ready-to-eat foods, washing their hands in between is essential to prevent any harmful pathogens from transferring.

Additionally, washing hands after using the bathroom is a vital practice, as this area can harbor a wide range of pathogens that can easily spread to food if not carefully addressed. Regular handwashing practices create a safer environment for both employees and customers, reducing the risk of foodborne illnesses.

While washing hands before serving food and after handling raw meat are important, they do not encompass the full spectrum of necessary handwashing moments that contribute to overall food safety. Similarly, washing hands only after every shift does not address the continuous nature of food handling throughout the day. On the whole, frequent handwashing at critical times is an essential practice to maintain hygiene standards in food service.