When should handwashing be performed in food service?

Handwashing should be performed before and after food preparation and after handling raw food because this practice is crucial in preventing the transfer of harmful bacteria and pathogens. When food service employees prepare meals, they are often in contact with various food items, including raw meats, which can harbor bacteria like Salmonella and E. coli. By washing hands before starting food preparation, employees minimize the risk of contaminating cooked or ready-to-eat foods with these pathogens.

Additionally, washing hands after handling raw food is essential to eliminate any potential contaminants that may have adhered to the hands. This continuous practice not only protects the well-being of customers but also supports overall food safety standards in the establishment. Regular handwashing is a critical component of maintaining hygiene and safety in the food service industry, ensuring that food products remain safe to consume.