What should food workers do before handling food?

Food workers should wash their hands with soap and water before handling food to ensure the removal of harmful microorganisms, dirt, and food residues that can lead to foodborne illness. This practice is critical because hands come into contact with a variety of surfaces and foods throughout the day, which can introduce pathogens to the food being prepared.

Washing hands with soap and water effectively breaks down the grease and dirt, while the physical action of scrubbing helps dislodge pathogens and rinse them away. Proper handwashing should include scrubbing for at least 20 seconds, cleaning under the nails, between fingers, and ensuring that the entire surface of the hands is cleaned before rinsing.

Other methods, such as using hand sanitizer or just wiping hands with a cloth, are not sufficient. Hand sanitizers may not eliminate all types of germs and are not effective on visibly dirty hands. Rubbing hands with dry paper towels does not remove contaminants and may simply spread them or leave residues on the hands. Thus, thorough handwashing is the best practice for food safety.