When should hands be washed thoroughly in a food service environment?

Washing hands thoroughly before and after handling raw foods is essential for preventing the spread of foodborne illnesses. This practice helps eliminate pathogens that can be present on raw meat, poultry, seafood, and eggs. By washing hands before handling these foods, you reduce the risk of transferring harmful bacteria to foods that are ready to eat, whereas washing hands afterward ensures that any contaminants from the raw foods do not cross-contaminate other surfaces or food items.

Maintaining proper hand hygiene in a food service environment is critical to ensuring food safety and protecting public health. This practice is not just about personal cleanliness, but also about safeguarding the health of customers and preventing outbreaks of illnesses that can arise from improper food handling. Thus, the timing of handwashing before and after handling raw foods is fundamental to implementing effective food safety measures in any food service establishment.