Texas Food Safety Managers Practice Test

Washing hands and ensuring all surfaces and utensils are clean is a critical step in food preparation because it significantly reduces the risk of foodborne illness. Before starting any food preparation, it is essential to practice good hygiene, which includes thoroughly washing hands for at least 20 seconds with soap and water to eliminate any harmful bacteria or viruses that may be present.

In addition to handwashing, ensuring that all food-contact surfaces and utensils are clean is vital. This cleanliness helps prevent cross-contamination, where pathogens from one food can be transferred to another, particularly when dealing with raw meats, poultry, or eggs. Maintaining a clean workspace lays the foundation for safe food preparation, promoting overall food safety in the kitchen.

Other options, which suggest either starting to cook immediately or washing hands only if they appear dirty, pose serious risks to food safety and hygiene. Proper sanitation practices must be strictly adhered to in any food preparation setting to protect public health.