When should a food service employee wash their hands?

Washing hands is a critical practice in maintaining food safety and preventing contamination. The correct response emphasizes the importance of hand hygiene after using the restroom and before handling food. This practice is essential because the restroom is a place where employees can come into contact with a variety of harmful bacteria and germs. By washing hands thoroughly after using the restroom, employees help ensure that these contaminants do not transfer to food or surfaces, which could lead to foodborne illnesses.

In addition to this specific situation, there are multiple occasions throughout a food service worker's shift when handwashing is necessary, including before food preparation, after handling raw foods, after touching their face or hair, and after cleaning tasks. This reinforces the concept that handwashing is not a one-time event during a shift but rather a critical ongoing practice. Each of these scenarios highlights the employee's responsibility to maintain cleanliness and safety in food service.