Why should employees wash their hands frequently during food preparation?

Frequent handwashing during food preparation is essential primarily to reduce the risk of spreading pathogens and contaminants. This practice helps eliminate harmful microorganisms such as bacteria and viruses that can cause foodborne illnesses. When employees wash their hands regularly, especially after handling raw food products, using the restroom, or touching surfaces that may be contaminated, they significantly lower the chances of transferring these harmful agents to food items, utensils, or kitchen surfaces.

Maintaining cleanliness and adhering to health regulations are important aspects of food safety as well, but the primary function of thorough and frequent handwashing is directly tied to preventing the spread of pathogens. This proactive measure is a fundamental step in ensuring food safety and protecting the health of customers and staff alike. Avoiding unpleasant odors might be a secondary benefit of hygiene practices, but it does not directly relate to the critical importance of sanitation and food safety in the context of food preparation.