When should food service employees wash their hands?

Washing hands after using the restroom or handling raw food is crucial for maintaining food safety and preventing foodborne illness. This practice helps eliminate harmful bacteria and pathogens that can be transferred to food, surfaces, or another person through contaminated hands. When employees use the restroom, they may come into contact with various microorganisms, and thorough hand washing reduces the risk of cross-contamination within the food preparation environment.

Furthermore, handling raw food, such as meat or poultry, can introduce harmful pathogens that could contaminate ready-to-eat foods if employees do not wash their hands afterward. Regular hand washing at these critical times ensures that food service employees are taking the necessary precautions to protect the health of customers and maintain hygiene standards in the food service industry. A comprehensive hand washing protocol is part of effective food safety practices that go beyond only washing before starting work or when the hands appear dirty.