How often should food handlers wash their hands?

Food handlers should wash their hands at various times throughout food preparation to ensure food safety. Regular and appropriate handwashing is a critical practice in preventing foodborne illnesses. Handwashing should occur not only before starting food preparation but also after key activities such as handling raw food, going to the restroom, touching their face, or handling items that could contaminate their hands, like garbage or cleaning supplies. This comprehensive approach reduces the risk of cross-contamination and protects consumers from potential pathogens present in food.

Other options imply limited or timing-specific handwashing that may not adequately address the various situations in a food preparation environment where hand hygiene is essential. Since bacteria can be transferred easily through unwashed hands at any point during food handling, it's crucial that food handlers adopt a consistent and frequent washing routine throughout their work processes.