How often should food service employees wash their hands?

Food service employees should wash their hands before preparing food and after using the restroom to ensure food safety. Handwashing is a critical practice in preventing foodborne illnesses because it removes harmful bacteria, viruses, and contaminants that can be transferred from hands to food. Washing hands before food preparation prevents cross-contamination, while washing after using the restroom is crucial because human waste can carry pathogens that are highly infectious.

This routine is not limited to simply when someone feels it's necessary or only after they handle raw food, as those practices could lead to gaps in hygiene. Regular handwashing at appropriate times is essential to maintain a safe food handling environment and protect both the food and the consumers. This practice aligns with health regulations and food safety guidelines to ensure that food service employees contribute to the overall sanitation of the workplace.