What should be done before starting food preparation?

Washing hands before starting food preparation is essential for maintaining food safety and preventing cross-contamination. Clean hands reduce the risk of transferring harmful bacteria and pathogens from one surface or food item to another, which can lead to foodborne illnesses. Proper handwashing involves using soap and water to scrub hands for at least 20 seconds, ensuring that all areas, including between fingers and under nails, are thoroughly cleaned. This practice is a fundamental step in food safety protocols and is critical to ensuring that the food being prepared is safe for consumption.

While preheating cooking utensils, leaving ingredients out, and thawing food items may be necessary steps in the preparation process, they do not address the immediate need for hygiene that handwashing fulfills. Ensuring that hands are clean is a priority that must be established before any other food handling can take place.