Which personal hygiene practice is crucial for food handlers before food preparation?

Washing hands thoroughly with soap and water is crucial for food handlers before food preparation because it is the most effective way to remove harmful bacteria, viruses, and other pathogens that can contaminate food. Hands can easily transfer microorganisms to food, leading to foodborne illnesses. Proper handwashing involves scrubbing all parts of the hands, including between the fingers and under the nails, for at least 20 seconds. This practice significantly reduces the risk of cross-contamination and helps ensure the safety of food being prepared and served.

The other practices, such as wearing jewelry or gloves, do not replace the need for handwashing. Wearing gloves without washing hands beforehand can also lead to cross-contamination if the gloves are not changed frequently or if they pick up contaminants after being put on. Rinsing hands with water alone is not sufficient to eliminate pathogens, as soap is necessary to effectively break down oils and dirt that may harbor harmful microorganisms. Thus, thorough handwashing with soap and water is a critical step in maintaining food safety in any food handling operation.