When should hands be washed in food service?

Washing hands before food preparation is crucial in food service to prevent foodborne illnesses. Clean hands are the first line of defense against the transfer of harmful bacteria and pathogens that can contaminate food. By washing hands before handling food, culinary specialists ensure a safe cooking environment and protect the health of those consuming the food.

Establishing this routine is part of food safety guidelines and helps reduce the risk of cross-contamination. While washing hands after eating, when visibly dirty, or after cutting vegetables are also important moments for handwashing, they do not take precedence over washing hands prior to food preparation. The initial step of cleanliness is fundamental in maintaining proper hygiene practices in food service settings.