How often should food handlers wash their hands when preparing food?

Food handlers should wash their hands after every task and when switching between raw and ready-to-eat foods to prevent cross-contamination and ensure food safety. Handwashing is a critical practice to eliminate pathogens that can cause foodborne illnesses, and different tasks require different handwashing protocols due to the potential for contamination.

When food handlers switch from working with raw foods, such as raw meat or seafood, to ready-to-eat foods, they must wash their hands to remove any residual bacteria or pathogens that could be transferred and cause illness. This practice helps maintain a safe food preparation environment. In addition to switching tasks, handwashing must occur after any activities that may contaminate the hands, such as handling money, touching the face or hair, or using the restroom. By adhering to this guideline, food handlers contribute significantly to food safety and public health.