When should handwashing be done by food handlers?

Handwashing is a critical practice for food handlers to ensure food safety and prevent foodborne illnesses. This answer emphasizes that handwashing should occur both before and after handling food.

Before handling food, it is essential to wash hands to remove any potential contaminants or pathogens that could be transferred to the food, thereby reducing the risk of foodborne illness. The act of preparing, cooking, or serving food increases the likelihood of hands coming into contact with harmful bacteria, and washing beforehand helps mitigate that risk.

After handling food, especially raw items such as meat, poultry, or seafood, washing hands is equally important to prevent cross-contamination. For instance, if food handlers prepare raw chicken and then touch ready-to-eat items, bacteria from the chicken could contaminate those foods. Therefore, washing hands after handling food helps break this chain of contamination.

This comprehensive approach to handwashing—before and after food handling—not only protects the food itself but also safeguards the consumers by maintaining a clean and safe food preparation environment.