How often should food handlers wash their hands?

Food handlers should wash their hands according to critical moments in food preparation and service to ensure food safety. The correct choice emphasizes the importance of washing hands before starting work, after using the restroom, after handling raw food, and anytime hands become contaminated. This comprehensive approach is essential because hands can easily transfer harmful bacteria and viruses to food, which can lead to foodborne illnesses.

Regular hand washing at these key times minimizes the risk of contamination, reinforcing sanitary practices in the kitchen and food stations. For instance, washing hands after handling raw meat and poultry is crucial since these foods can harbor pathogens like Salmonella and E. coli. Similarly, washing hands after using the restroom is vital, as this can prevent cross-contamination from fecal bacteria.

The other options are insufficient as they do not cover all the necessary situations where hand washing is critical in maintaining food safety. Limiting hand washing to only before starting work or every hour fails to address the ongoing opportunities for contamination that occur throughout a typical food handling shift.