Which of the following is a critical time to wash hands in food service?

In food service, washing hands after using the restroom is a critical practice because it helps prevent the spread of pathogens and foodborne illnesses. The restroom is a place where harmful bacteria and viruses can easily be transmitted, and if food service workers do not wash their hands after using the facilities, they can contaminate food, work surfaces, and utensils. This step is essential for maintaining hygiene and ensuring the safety of the food being prepared and served to customers.

While other options also highlight crucial moments for handwashing—such as before eating or entering the kitchen—none are as critical as washing hands after using the restroom. This particular moment addresses a higher risk factor for contamination, emphasizing the importance of hand hygiene in preventing foodborne illnesses.