How often should food service employees wash their hands?

Food service employees should wash their hands before starting their tasks and frequently thereafter to ensure proper hygiene and prevent foodborne illnesses. Handwashing is a critical component of food safety, as it helps to remove dirt, bacteria, and viruses that can contaminate food. Employees are exposed to various contaminants throughout their shifts, whether from handling raw ingredients, touching surfaces, or interacting with customers. Therefore, they are expected to wash their hands multiple times, particularly before beginning food preparation, after using the restroom, after handling raw meat, and after touching anything that could potentially contaminate their hands.

Regular and thorough handwashing helps create a safer food environment and maintains public health standards. This practice is not just limited to starting a shift or after specific tasks but is an ongoing requirement throughout the workday.