When should hands be washed during food preparation?

Hands should be washed before and after handling food to maintain food safety and prevent the spread of harmful bacteria. This practice is crucial at various stages of food preparation. For instance, washing hands before handling food helps to remove any contaminants that may have been on the hands prior to touching food items, reducing the risk of cross-contamination.

Additionally, washing hands after handling food is equally important, especially when moving from one food type to another, such as from raw to cooked foods, to avoid transferring bacteria from one surface or ingredient to another. Regular handwashing practices are a vital component of food safety protocols and serve as a primary defense against foodborne illnesses.

In contrast, washing hands only before cooking does not account for the various interactions that occur during food preparation, and washing only when visibly dirty does not address the potential presence of invisible pathogens. Washing hands after serving food, while necessary for general hygiene, does not specifically focus on the critical points of food handling during the preparation process. Thus, consistent handwashing before and after handling food is essential for maintaining food safety standards.