Riverside Food Handler Practice Test

When it comes to safe food preparation, handwashing is critical to preventing the spread of foodborne illnesses. Food workers should wash their hands after any contamination, which can occur in various situations, such as when they handle raw ingredients, touch their face or hair, or come into contact with surfaces that could harbor pathogens. This frequent handwashing ensures that any harmful bacteria or viruses are removed, significantly reducing the risk of cross-contamination in food preparation areas.

While it is certainly important for food workers to wash their hands before starting work and after using the restroom, these actions alone do not cover the full range of situations that can lead to contamination. Optionally washing hands every hour would not be sufficient either, as it might not coincide with actual moments of contamination. The most effective practice is to wash hands consistently and thoroughly whenever they have the potential to become contaminated, making the most suitable choice to be after any contamination.