To maintain food safety, how often should employees wash their hands?

Regular hand washing is a fundamental practice in food safety. Employees must wash their hands before and after handling food to prevent cross-contamination and the spread of harmful bacteria. This guideline is significant in ensuring that food served to customers is safe to eat, as hands can carry germs from various surfaces or from previous tasks, such as using the restroom or handling money.

Frequent hand washing, particularly before food preparation and after activities like eating, using the bathroom, or touching potentially contaminated surfaces, helps to minimize risks associated with foodborne illnesses. This practice goes beyond simply washing hands when visibly dirty, as contaminants are not always visible, and it reinforces the importance of hygiene in a food service environment.