When should food handlers wash their hands?

Food handlers should wash their hands after using the restroom, touching their face, coughing, or handling raw meat because these activities can introduce harmful bacteria and pathogens into the food prepared for consumption. Handwashing is a crucial step in preventing cross-contamination and ensuring food safety.

Using the restroom can transfer bacteria from the hands to food; touching the face might transfer pathogens that could cause illness; and handling raw meat can spread dangerous bacteria like Salmonella or E. coli. Regular and proper handwashing at these critical times helps to minimize the risk of foodborne illnesses and keeps food safe for consumers.

Other options, while they may suggest moments when handwashing could occur, do not emphasize the critical times that directly relate to preventing contamination in food preparation and service. For example, washing hands after eating, while potentially good hygiene, is less relevant to food safety as it does not directly pertain to food handling processes. Thus, the emphasis is placed on the most significant moments where hand hygiene directly impacts food safety.