When should cooks wash their hands to maintain food safety?

To maintain food safety, cooks should wash their hands before and after handling food, especially raw products. This practice is vital for preventing cross-contamination, which can lead to foodborne illnesses. By washing hands before handling raw meat, vegetables, or any other food items, cooks remove any potential contaminants that may be present on their skin. Additionally, washing hands after handling raw foods, particularly raw meats and seafood, ensures that bacteria and pathogens are not transferred to other food items, utensils, or surfaces, thereby maintaining a safe cooking environment.

This comprehensive handwashing practice is a fundamental aspect of food safety protocols in culinary environments, ensuring that both the cook and the food being prepared remain safe from contamination and health hazards.