Which task requires food handlers to wash their hands before and after performing it?

The task of handling raw meat, poultry, and seafood requires food handlers to wash their hands both before and after performing it due to the significant risk associated with the bacteria and pathogens often found on these raw foods. These types of foods can carry harmful microorganisms that can cause foodborne illness, making it essential for food handlers to maintain proper hand hygiene.

By washing hands before handling raw meat, poultry, and seafood, food handlers reduce the risk of transferring pathogens from their hands to the raw products. Additionally, washing hands after handling these foods is crucial to prevent cross-contamination. This practice protects not only the safety of the raw items but also prevents the potential spread of contaminants to other foods or surfaces in the kitchen.

Maintaining strict handwashing protocols in these situations aligns with best practices for food safety and is a critical step in safeguarding public health.