Which practice helps prevent the spread of germs in food service?

Washing hands thoroughly before food preparation is a critical practice in food service that helps prevent the spread of germs. This practice is essential because hands are a primary vehicle for transferring pathogens and contaminants to food, surfaces, and other food workers. Thorough handwashing with soap and water removes dirt, food residue, and microorganisms effectively. It is particularly important after handling raw foods, using the restroom, or touching other potentially contaminated surfaces.

In the context of food safety, this practice not only protects the food being prepared but also the health of consumers. By ensuring hands are clean before any food handling occurs, the risk of foodborne illnesses is significantly reduced, promoting a safer food service environment.

Other listed practices would not effectively address germ prevention in the same way, as using gloves without washing hands or wearing the same gloves for multiple tasks can both lead to cross-contamination. Relying solely on hand sanitizer also does not replace the need for thorough handwashing, as it is less effective when hands are visibly dirty or greasy.