When must food workers wash their hands?

Food workers must wash their hands after handling raw foods because this is a critical practice for preventing foodborne illnesses. Raw foods, particularly meats, poultry, seafood, and eggs, can harbor harmful pathogens such as Salmonella, E. coli, and Listeria. Washing hands after handling these items removes any bacteria or contaminants that could then be transferred to ready-to-eat foods, utensils, or surfaces, thereby ensuring food safety and hygiene.

The requirement to wash hands after handling raw foods is part of standard food safety protocols and is emphasized by health departments to minimize the risks of cross-contamination in food preparation environments. This practice not only protects the food being prepared but also safeguards the health of consumers.

While it's essential for food workers to wash hands in various situations, such as after using the restroom or before starting food preparation, the specific emphasis on washing after handling raw foods highlights the importance of reducing the risk of contamination during food service. Other options, such as washing only when hands are visibly dirty, at the end of a shift, or every hour, do not provide adequate protection against the spread of foodborne pathogens.