How often should employees wash their hands while handling food?

The recommendation that employees should wash their hands frequently, especially after specific activities, aligns with best practices in food safety and hygiene. Regular handwashing is crucial in preventing the spread of pathogens and contaminants when handling food. There are certain key moments when handwashing is particularly important, such as after using the restroom, handling raw food (especially meats), touching the face or hair, or switching between different types of food.

This frequent handwashing helps to minimize the risk of foodborne illnesses that can occur if bacteria or viruses are transferred from hands to food. By implementing this practice, employees can ensure a safer food preparation environment and maintain high standards of cleanliness, which is vital in any food service setting.

The other options suggest either inadequate handwashing practices or too infrequent intervals, which could leave room for contamination and increase the risk of foodborne illnesses. Regular handwashing, particularly after specific activities, is widely endorsed by health organizations and serves as a foundational element of food safety protocols.