How should employees handle breaks when working with food?

Washing hands before returning to food preparation is critical for maintaining food safety and preventing cross-contamination. When employees take breaks, they may come into contact with surfaces, their personal items, or even their own bodies, all of which can introduce harmful bacteria or allergens that could contaminate the food.

By ensuring that employees wash their hands thoroughly before resuming work, the risk of spreading contaminants is significantly reduced. This practice aligns with food safety regulations and guidelines that emphasize the importance of hygiene in food service settings.

In contrast, other choices do not promote food safety. Not taking breaks at all is unrealistic and could lead to employee fatigue and decreased performance. Resuming work without any changes fails to address potential contamination risks. Similarly, washing hands only when visibly dirty overlooks the fact that pathogens can be present even when hands appear clean.