What should food handlers do before beginning food preparation after cleaning?

Before beginning food preparation after cleaning, food handlers should wash their hands thoroughly to ensure the removal of any potential contaminants. This step is crucial because handwashing is one of the most effective methods to reduce the spread of foodborne illnesses. It helps eliminate bacteria, viruses, and other pathogens that can be present on the hands, ensuring that food remains safe for consumption.

Washing hands with soap and clean running water for at least 20 seconds allows for the effective removal of dirt and microorganisms. It also complements the hygiene practices of using sanitized surfaces and clean utensils. Clean hands are essential in maintaining food safety, particularly before handling ready-to-eat foods where the risk of cross-contamination is high.

While applying hand sanitizer and putting on new gloves can be beneficial in certain circumstances, they should not replace the fundamental step of handwashing. Additionally, skipping washing hands just because they appear clean can be misleading; pathogens may not always be visible to the eye, making thorough handwashing a necessary and non-negotiable practice before handling food.