To minimize the risk of foodborne illnesses, how should food handlers maintain hygiene?

Maintaining hygiene is crucial for food handlers to minimize the risk of foodborne illnesses, and regular and proper handwashing is an essential practice in achieving this. Handwashing removes harmful pathogens that could be present on the hands, which can easily contaminate food. Simply wearing gloves, sanitizing surfaces, or eating while working does not address the fundamental need to keep hands clean and free from bacteria, viruses, or other contaminants that can enter food products.

When food handlers wash their hands consistently, especially at critical times such as before preparing food, after using the restroom, and after handling raw foods, they significantly reduce the risk of transmitting foodborne pathogens. This practice is supported by guidelines from health authorities and is foundational for food safety in any establishment focused on preventing illness.