How often should food handlers wash their hands?

Food handlers should wash their hands frequently, especially when switching tasks or after contamination, to maintain safe food handling practices and reduce the risk of foodborne illnesses. Handwashing is critical at various points, such as before starting food preparation, after using the restroom, after handling raw food, after touching their face or hair, and after handling money or other potentially contaminated surfaces. This frequent washing interrupts the transfer of pathogens from one surface or item to another, ensuring that food stays safe for consumption. Regular handwashing, as emphasized in food safety training, is essential for personal hygiene and public health in food service settings.